Quick & Easy GUT-HEALING BONE BROTH (Instant Pot) from leftovers!!!

Start by using leftovers from roasted chicken to make bone broth.

Place the roasted chicken in the Instant Pot base.

Add water up to just below the max line.

Pour in 1/4 cup of apple cider vinegar to help extract nutrients from the bones.

Cover and let the chicken sit overnight in the refrigerator (optional but recommended).

The next day, fill the pot with more water to just below the max line if needed.

Prep the vegetables: cut the top off the carrot, cut the onion, and chop lovage into smaller pieces.

Add whole garlic cloves (unpeeled) into the pot.

Seal the Instant Pot and set it to low pressure using the soup button for 2 hours.

After cooking, allow for a natural pressure release until all pressure is gone.

Open the Instant Pot and strain the broth into a gallon jar using a funnel and skimmer.

Let the broth cool and refrigerate overnight to allow it to gel and for fat to rise to the top.

Skim off the fat layer from the top of the broth after it has chilled.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary