Easy Instant Pot Chicken Stock

 Yields: About 8 cups

Prep time: 10 minutes

Cook time: 45 minutes

Ingredients:

 * 3 pounds chicken bones (from a rotisserie chicken, chicken backs, or wings)

 * 1 large onion, quartered

 * 2 carrots, cut into large pieces

 * 2 celery stalks, cut into large pieces

 * 4 cloves garlic, peeled

 * 1 teaspoon black peppercorns

 * 1 bay leaf

 * 8 cups water

Instructions:

 * Combine ingredients: Place chicken bones, onion, carrots, celery, garlic, peppercorns, and bay leaf in the Instant Pot. Pour water over the ingredients.

   

 * Pressure cook: Close and lock the lid of the Instant Pot. Set the valve to the "Sealing" position. Select the "Manual" or "Pressure Cook" setting and set the timer for 45 minutes.

   

 * Natural pressure release: Once the cooking time is complete, allow the pressure to release naturally for at least 30 minutes.

   

 * Quick pressure release: Carefully turn the valve to the "Venting" position to release any remaining pressure.

   

 * Strain: Remove the lid and carefully strain the stock through a fine-mesh sieve into a large bowl or container. Discard the solids.

   

 * Cool and store: Let the stock cool completely before transferring it to airtight containers. Refrigerate for up to 3 days or freeze for up to 3 months.

   

Tips & Variations:

 * Add flavor: Include other aromatics such as fresh thyme sprigs, parsley stems, or a few peppercorns.

 * Degrease: After the stock has cooled, skim off any solidified fat from the surface.

 * Use immediately: Enjoy the fresh chicken stock in soups, stews, rice dishes, or sauces.

Enjoy your homemade Instant Pot Chicken Stock!