How to Make Instant Pot Chicken Stock

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  1 Chicken, Rotisserie, Meat Only, Skinless(453g)
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  1 Yellow Onion(110g)
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  1 Carrots(61g)
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  1 Celery(40g)
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  2 Garlic(6g)
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  2 2 bay leaves
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  Freshly cracked pepper or whole peppercorns
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  1 tsp Vinegar, Apple Cider
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  8 cup 8 cups water
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  0.5 tsp 1/2 Tsp Salt, Or To Taste

Instructions

1. 1Prep the vegetables: cut the yellow onion in half or quarters (leave the papery skin on if clean), scrub the carrots and celery and cut them in half, and peel the garlic cloves.
2. 2Add the rotisserie chicken carcass to the Instant Pot. Nestle in the onion, carrots, celery, and garlic cloves around and on top of the carcass.
3. 3Add the bay leaves, freshly cracked pepper or whole peppercorns, and apple cider vinegar. Pour in 8 cups of water — do not fill the pot more than two-thirds full.
4. 4Lock the lid in place and close the steam release valve. Select Manual (High Pressure) and set the timer for 30 minutes. The pot will take about 10–15 minutes to come to pressure before the countdown begins.
5. 5When the timer beeps, press Cancel and allow the pressure to release naturally for 15 minutes — the float valve will drop when pressure is fully released. Carefully open the steam release valve to vent any remaining steam, then open the lid.
6. 6Set a fine-mesh strainer over a large bowl. Ladle the stock through the strainer to catch all solids. Remove large bones first, then carefully pour the remaining liquid through. Taste and stir in 1/2 tsp salt, adjusting to your preference.
7. 7Divide the stock evenly into meal-prep containers while still warm. Refrigerate until fully cooled. Use within 3 days or freeze for longer storage.