Whether made in the instant pot or the crock pot, this chicken bone broth renders so much good flavor that you'll never go back to store bought broth or stock. It's the perfect base for any soup.
Add all the ingredients to a large crock pot or Instant Pot pressure cooker.
In the crock pot, cook broth for at least 12 hours on the low setting (no pressure).
In the Instant pot, cook on high pressure for 1.4 hours. Release the pressure naturally.
Once cooked, strain out all of the ingredients, and discard.
Let cool until slightly warm.
Refrigerate, in small containers overnight.
Once refrigerated, you can remove the solid fat from chilled broth.
You can serve your broth with a lemon slice and some scallions or add to soup recipes instead of stock!
Broth can be stored for three days in fridge and frozen for 2 months.