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Ingredients
1 large onion, quartered
1 large carrot, cut into 4 pieces
1 stalk celery, cut into 4 pieces
1 leftover chicken carcass
10 clove garlic
15 whole black peppercorn
4 qt cold water, or more as needed
1 tsp sea salt, or to taste
Directions
- Put onion, carrot, celery, chicken carcass, garlic cloves, and peppercorns in the Instant Pot.
- Add water until it reaches 2/3 of the way up the pot or to the maximum fill line.
- Cover, lock the lid, and make sure the vent is closed. Set the Instant Pot to Manual High Pressure for 30 minutes.
- Allow pressure to release naturally, about 15 minutes. Once the floating valve drops, twist the venting knob to allow any remaining pressure to escape.
- Strain stock into a bowl and discard the chicken bones and vegetables.
- Let cool to room temperature, then place in the refrigerator.
- When the stock is cold, any fat will rise to the surface and solidify. Skim the fat off completely.
- Season to taste with sea salt.
- Store in an air-tight container in the refrigerator for up to 3 days or in the freezer for up to 6 months.