Basic Chicken Stock

Ingredients

Ingredients

• 3 lb chicken bones
• 1 medium onion
• 2 medium carrots
• 2 celery stalks
• 1 garlic head
• 1 tsp black peppercorns
• 2 bay leaves
• 8 cups water

Instructions

1. Place the chicken bones in the Instant Pot and turn it on to get some color.
2. Add the quartered onion, chopped carrots, chopped celery, whole garlic head cut in half, peppercorns, and bay leaves.
3. Pour in enough water to cover the ingredients by about 2 inches (do not exceed the Instant Pot's maximum fill line).
4. Secure the lid and set the valve to sealing.
5. Cook on high pressure for 180 minutes.
6. Allow the pressure to release naturally for 30 minutes, then carefully quick-release any remaining pressure.
7. Strain the stock through a fine-mesh sieve or cheesecloth into a large bowl or jars, discarding the solids.
8. Cool the stock completely before storing in the refrigerator. You can seal in mason jars to extend shelf life.

Notes

For a clearer stock, skim off any foam after cooking. Use roasted chicken bones for deeper flavor if desired.