- 3 carrots
- 2 stalks celery
- 1 sweet onion
- Organic chicken bones
- 2 Tbsp raw apple cider vinegar
- 1 pinch Real Salt
Instructions
- Place the bones along with the veggies, apple cider vinegar, and salt into the base of the Instant Pot.
- Fill the instant pot to the max line with water.
- Push the soup button and manually change the time to 120 minutes.
- Allow the Instant Pot to depressurize naturally.
- Strain the broth and store in silicone molds in the freezer. Freeze immediately.
No comments:
Post a Comment