Plug in a 6-quart instant pot and fill the stainless steel basin 3/4 way full of chicken bones.
Pour water over the bones. The water should just cover the bones (or even be slightly under the top of the bones. If you have too much water you won't get that desired gelatinous result.
Add your apple cider vinegar.
Place the lid securely on the instant pot and turn the valve on top to sealing.
Press the soup button, low pressure, for 360 minutes (6 hours). For the instant pot you'll need to do 4 hours then another 2 hours.
Let the pressure naturally release for as long as possible (minimum of 20 minutes and up to 10 hours).
Remove the lid from the instant pot and use hot pads to remove the stainless basin.
Put a strainer over a very large bowl and pour your bones and broth over the strainer into the bowl. (be careful not to overflow the bowl - you might need to pour some of the broth into a jar before pouring the rest).
Take a funnel and put it overtop your jar. Take your bowl of broth and pour it through the funnel into your jar.
Repeat until all your chicken collagen soup is transferred to your storage jars.
Let the bone broth cool until it's cool enough to transfer to the fridge.
Let it cool for about 24 hours in the fridge - at this point, you'll be able to see the gelatinous goodness you created!