This has become my go-to chicken soup recipe once the Instant Pot helped me conquer my fear of the pressure cooker!
3 pounds bones, the carcasses of 2 Costco rotisserie chickens works perfectly
3 tablespoons apple cider vinegar
1 1/2 tablespoons coarse sea salt, or to taste
1 celery stalks (1 to 2), sliced thick
1 large carrot, sliced thick
1 large onion, quartered
1 whole clove or star anise pod
2 garlic cloves (2 to 6)
5 sprigs fresh thyme or dill (5 to 7)
5 sprigs fresh parsley (5 to 7)
1 kefir lime leaf, optional
1 teaspoon black peppercorns
2 1" Thick Coins Peeled Fresh Ginger (optional) (2 to 4)
1/2 lemon (or yuzu, if you have one)
If you want to roast the bones first, heat the oven to 450ºF. Lay the bones out on a rimmed baking sheet and roast until well browned, 25 to 35 minutes. This step isn't necessary if you use the carcass from a rotisserie chicken.
Put the bones in the pressure cooker pot (and, if you're using a rotisserie chicken, do not forget to scrape all the great chicken juice out of the bottom of the container--it's gold!) and add all the remaining ingredients. Cover with 3 to 3 1/2 quarts of water (the water shouldn’t come more than 3/4 of the way up the side of the pot).
Cook on high pressure for 3.5 hours.
Allow the pressure to release naturally.
Use the broth or stock right away, or store it in the refrigerator or freezer. Bone broth will keep for 5 days refrigerated or up to 6 months frozen. If refrigerating, every 5 days you can bring it to a boil and simmer for 5 minutes and it will last longer in the refrigerator
