Easy and inexpensive way to make broths for soups, stews and sauces. Full of gut healing nutrients that are also great for hair, skin and nails.
Add bones, veggies and seasoning to the instant pot and cover with water until reaching the max line.
Add apple cider vinegar.
Turn pressure cooker on high for 2 1/2 to 4 hours with a delay of 30 minutes to allow the apple cider vinegar to start bringing the nutrients from the bones. Turn off 'keep warm' function. If using small bones (chicken) cook less and cook longer if you're using larger bones.
Allow for a natural pressure release.
Once pressure has released, remove large bones and veggie pieces.
Pour broth through a mesh strainer into mason jars for storage. Refrigerate and use within a week or 2, or freeze for longer storage.