Bone Broth with Turmeric and Ginger

Ready in 2 h 30 m. Makes 6 servings, 13 calories each.

1. Combine chicken carcass, carrots, celery, vinegar, turmeric, garlic, and ginger in a multi-functional pressure cooker (such as Instant Pot). Add enough water to cover bones and vegetables in the pot. Close and lock the lid. Select Manual function and set timer for 120 minutes. Allow 10 to 15 minutes for pressure to build.
2. Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove lid. Let cool slightly and strain using a fine metal strainer to remove all the bits of bones and vegetables.