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  • Chicken bones from a whole chicken (or leftover from a turkey or grass-fed beef)
  • Assorted veggies for flavor (i.e. half an onion, a few carrots, a few stalks of celery)
  • Fresh herbs (thyme, sage and rosemary are my go -to)
  • 1 tbsp Apple cider vinegar
  • 1 tsp Himalayan sea salt
  • Filtered water (or half filtered water & half vegetable broth for more flavor)


  1. Place bones in instant pot. 

  2. Top with veggies, seasoning & salt 

  3. Add Apple cider vinegar & then add in enough water to completely cover the bones

  4. Wait an hour before starting the instant pot if you can (so the apple cider vinegar can pull the minerals out of the bones) 

  5. Hit the soup button and set 120 minutes on the instant post on the high-pressure setting 

  6. Wait 15 minutes before depressurizing the pot 

  7. Strain the broth and pour into mason jars