3 pounds
chicken wings or leftover chicken carcass bones
1
medium yellow onion, halved
2
medium carrots, halved
2
large celery ribs, cut into thirds
1
head garlic, halved
2
bay leaves
10
sprigs fresh flat-leaf parsley
2 teaspoons
whole peppercorns
2 teaspoons
sea salt (optional)
Ingredients
3 pounds
chicken wings or leftover chicken carcass bones
1
medium yellow onion, halved
2
medium carrots, halved
2
large celery ribs, cut into thirds
1
head garlic, halved
2
bay leaves
10
sprigs fresh flat-leaf parsley
2 teaspoons
whole peppercorns
2 teaspoons
sea salt (optional)
Method
Add the chicken, onion, carrots, celery, garlic, bay leaves, parsley, peppercorns, and salt to a 6-quart Instant Pot. Add water just below the max fill line.
Secure the lid with the valve set to seal. Using the manual pressure mode, set to HIGH for 1 hour. The Instant Pot will take 20 to 30 minutes to come to pressure and start cooking.
When the timer is done, allow the pressure to naturally release for at least 30 minutes. Then carefully turn the release valve to venting. Once all the pressure is out, remove the lid.
Let the stock cool slightly. Remove the chicken and vegetables from the pot and discard. Pour the chicken stock through a fine-mesh strainer into a large bowl.
Ladle the stock into airtight containers and refrigerate until chilled. If desired, skim and discard the hardened fat off the top. Store refrigerated for up to 5 days or in the freezer for up to 6 months.
