Wash and rough chop all veggies (carrots, celery, onion + garlic) leave skin on everything
Place all chopped veggies, chicken feet, peppercorn and apple cider vinegar into your Instant Pot
If you have an extra chicken carcass + bones, you'd place them in the Instant Pot at this time also.
With all other ingredients in the base of the Instant Pot, fill with purified water to the 1/2 line.
Seal your instant pot and select "pressure cook" for 3 hours.
Once finished, let your instant pot naturally release
I usually make mine in the evening and will leave it on "warm" all night long (honestly the longer it sits the better)
Once finished, remove inner pot and pour into a strainer over a large bowl.
Pour broth into glass containers. Wait until room temperature before placing in fridge.
Use to cook or drink! (if you drink your bone broth - sprinkle in a little salt / pepper)
