1. In an 8-quart programmable pressure cooker, place chicken bones, vinegar, and veggies, if using. Pour water overtop; do not let water reach above two-thirds full.
2. Secure lid; press ‘MANUAL” button, select “HIGH”, and set the timer to 120 min. Ensure the steam release handle is in “SEALING” position. This will take some time to get up to temperature before the timer starts to count down.
3. When cook time has finished, turn to ‘KEEP WARM” and let pressure release naturally for 30 min.
4. When cool enough to handle, strain broth; discard bones. If you added optional veggies, carefully remove from the strainer and place in a blender. Puree until smooth; add some broth if needed. Stir into strained broth.Taste and add salt, if desired.
5. Allow broth to cool completely, then portion (as desired) and refrigerate up to 1 week or freeze up to 3 months. If freezing, be sure to leave space at the top of the container for broth to expand.
