Instant Pot Chicken Stock
- 1 chicken carcass
- 1 onion, cut into quarters
- 2 bay leaves
- 10-15 whole peppercorns
- 2 T apple cider vinegar
- Veggie scraps, optional
Add chicken carcass to Instant Pot liner. Feel free to include skin if you choose. Add onion, veggie scraps (save scraps as you cook and add them to a container in the freezer to use when you make stock), bay leaves, peppercorns, and apple cider vinegar.
Fill the liner with water to a half inch below the max fill line.
Seal the Instant Pot, being sure the vent is closed. Set to soup for 120 minutes.
Once stock has finished cooking, let release naturally. Do not release the vent for at least a half hour.
Strain out all but stock from the liner and discard. Place a funnel over a mason jar. Add stock to four jars, being careful not to overfill. Use five jars if you plan to freeze. Let cool then place in fridge. Use or freeze within 3 days.
Recipe from: honestandtruly.com