Place the bones in the Instant Pot, filling it about half full with bones. Add in the vegetables, herbs, apple cider vinegar, peppercorns and salt.
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Lock the lid onto the Instant Pot and set the steam release knob to the "sealing" position.
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Press the "manual" button and set your Instant Pot for high pressure for 120 minutes.
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Once the two hours is up, allow the pressure to release naturally. It will take about 15-30 minutes, then the float valve will drop.
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Strain the broth through cheesecloth or a strainer and cool. A good broth will usually have a layer of fat on the top, and will gelatinize when thoroughly cool.
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Your Instant Pot bone broth will keep fresh in the refrigerator for up to five days. For longer storage, I like to freeze 1-cup portions for easy use in recipes.
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Instant Pot Sous Vide Egg Bites