Bone broth

* Pick all meat off the chicken. I remove as much as I easily can but don’t mind leaving little bits for added flavor.
* Place bones in instant pot/pressure cooker & cover with 6-8 cups of filtered water.
* Secure lid & pressure cook on high for 2 hours & 15 minutes, with the vent sealed. Allow the pressure to naturally release until for 20 to 30 minutes.
* Pour the liquid through a sieve or cheesecloth to remove the solids
* Store in jars, allow to cool before placing in fridge. Once chilled, a layer of fat will harden on top. Do not remove this until you’re ready to use the broth. The fat cap keeps broth fresh for longer (at least 2 weeks). Once you remove the cap, use within 3-5 days. Save the fat for cooking (you can use it to roast veggies or fry chicken). I like to save mine in the freezer. You can also store in the freezer for 6 months.