Instant Pot Chicken Stock
Ingredients:
1 chicken carcass
2 carrots chopped
1 onion halved
2 smashed garlic cloves
1 tablespoon apple cider vinegar
1 teaspoon whole black peppercorns
1 teaspoon kosher salt
2 bay leaves optional
1 teaspoon dried parsley optional
8 cups of water enough water to come to 1-inch below MAX fill line
Directions:
Add all of the ingredients to the Instant Pot.
Close and seal the lid.
Cook on high pressure for 120 minutes. It should take about20 minutes to come to pressure.
Once the IP is done, allow it to naturally release. It should take about 20 minutes to release and for the pin to drop.
Strain the broth through a fine-mesh sieve.
Allow the broth to cool, then refrigerate overnight.
The next day, remove any fat that has congealed on the top and then transfer the broth to storage containers and store in the refrigerator for up to 5 days or in the freezer for up to 3 months.
