INSTANT POT CHICKEN BROTH ENJOY DAN:

                      INSTANT POT CHICKEN BROTH by CHEF DAN:

Makes 8 cups

INGREDIENTS:

1 chicken caucus from roasted chicken

3-cups vegetables scrapes, carrots, onion halved, garlic, celery

2-lenons halved

1-rossemary spring

4 springs thyme

1/4-teaspoon peppercorns

Additional vegetables of your choice

Spices of your choice

2 bay leaves

10-cups water

DIRECTIONS:

1.   Place all ingredients in the Instant Pot cover and seal pressure value.

2.   Set PRESSURE COOK for 55 minutes on high.

3.   Let naturally release for 30 minutes.

4.   Strain stock and make chicken soup.

ENJOY DAN:                                  EAT LIVE SLOW THE FORK DOWN!!