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Depending on the size and shape of your poultry carcass cut or pull it apart to fit into the Instant Pot.
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Break up or chop to the remaining vegetables into large pieces to distribute around the carcass. You do not need to trim the tops of the celery or peel the carrots and onion just cut them up.
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Distribute the chopped vegetables along with the thyme, Rosemary, peppercorns and bay leaves around and on top of the carcass.
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Sprinkle the salt and the vinegar over the top of the vegetables.
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Put the lid on the Instant Pot and make sure that the vent is set to seal.
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Start the cooking process and set the cook time for 2 hours. (the Instant Pot will take about 30 minutes to come up to pressure, so add this into the time it takes to cook)
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When the instant pot has finished cooking let the Instant Pot release the pressure naturally for 30 minutes.
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After the Instant Pot has sat for 30 minutes to release the pressure, carefully turn the steam release vent to the venting position. You can use a wooden spoon or anything long to do this if you are unsure.
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Place a strainer over pot or another container. Using a slotted spoon or even tongs, remove as much of the solids as possible and discard. Pour the cooked broth and any remaining solids into the strainer and let the broth drain through (for a clearer broth you can line the strainer with several layers of cheese cloth. If you have a fine mesh strainer it is great to use, too.)
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Allow the broth to cool completely.
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Store in containers in the fridge for up to a week. You can freeze this broth for up to a year.