Ingredients
- Water – 3 quarts
- Chicken bones and/or scrapes – 3 lb.
- Carrot (large 6–8 oz.) – 1 , scrubbed, halved
- Onion – 1 large, unpeeled, halved
- Celery – 1 rib, cut into 1″ pieces
- Garlic – 1 head, halved crosswise
- Ginger – 1″ piece, unpeeled, halved
- Thyme – 1 tbs.
- Bay Leaves – 2
- Black Peppercorns – 1 tsp., cracked
- Kosher Salt – 2 tsp.
Directions
- Fill Instant Pot with water.
- Combine all ingredients except salt.
- Press “Sauté” and bring to a simmer, spooning off any foam.
- Lock lid and cook stock on high pressure ~40 min.
- Release pressure manually.
- Strain stock through a fine-mesh sieve into a large bowl; discard solids.
- Add salt, stirring to dissolve.
- Let cool.
Note: Stock can be stored in up to 4 days in fridge or 6 months in freezer.
Variations:
– Cooked on stovetop – cover and simmer for up to 3 hours.
– Use vegetable scraps to make veggie stock.