Place the trivet inside the Instant Pot insert and then set the chicken on top of the trivet. The trivet is not necessary but make it easier to remove the chicken later.
Add the rest of the ingredients to the instant pot and pour the water over the chicken. The water will land below the max fill line. Be sure the water does not exceed the max fill line.
Close the lid and turn the pressure valve to sealing. Cook the broth for 120 minutes using the poultry setting, you can use manual also if needed. It will take about 30 minutes to come to pressure. Let the pressure release naturally and cool so that it is easy to handle.
Remove the chicken from the Instant Pot. The meat will fall off the bone and will be easy to shred. Store the meat in a freezer safe container and use it for easy meals that call for shredded chicken.
Using a fine mesh strainer or cheese cloth strain the both into a bowl. Store the broth in an air tight container for up to 1 week, or freeze some in ice cube trays and store in a freezer bag. Just defrost as needed.
- I used silicone molds to freeze the bone broth and placed the same measured amount in each section. The blue trays held 1/2 cup each square, and the green trays held 1/3 cup each circle. This way if I need 1 cup broth, I can use 2 cubes or 3 circles.
- If you hate wasting anything, the vegetables can be blended together to make a vegetable based paste. You can freeze them in smaller ice cube trays just like the broth and add them to sauces or meals for extra flavor or as hidden vegetables. I love adding it to spaghetti sauce and risotto.
- We love using the shredded chicken for quesadillas, tacos, chicken salads, and soups.