Instant Pot Chicken Stock

Step 1

Add the chicken to the pressure cooking pot. Then add chopped onions, carrots, celery, and garlic. Add the bay leaf, parsley, thyme, and peppercorns. Carefully pour in the water.

Step 2

Lock the lid in place. Select High Pressure and a 20 minute cook time. When the cook time ends, allow the pressure to release naturally. When the valve drops, carefully remove the lid.

Step 3

Allow the stock to cool slightly. Pour the stock through a fine-mesh strainer set over a very large bowl or pot. Discard bones, skin, vegetables, and herbs, and set aside the cooked meat.

Step 4

Cover the bowl and refrigerate. When chilled, skim the fat from the surface.