How to Make Instant Pot Chicken Stock

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  Chicken, Rotisserie, Meat Only, Skinless
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  Yellow Onion
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  Carrots
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  Celery(800g)
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  Garlic(120g)
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  2 bay leaves
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  Freshly cracked pepper or whole peppercorns
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  Vinegar, Apple Cider(5g)
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  8 cups water
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  1/2 Tsp Salt, Or To Taste

Instructions

1. 1Cut the onion in half or quarters, leaving papery skin on if clean. Scrub the carrots and celery, then cut them in half. Peel the garlic cloves and set all vegetables aside.
2. 2Turn the Instant Pot to Sauté mode and add the rotisserie chicken meat. Sauté over medium-high heat for 2–3 minutes until browned and pieces begin to stick to the bottom of the pot. Press cancel to turn off heat.
3. 3Add the onion, carrots, celery, garlic cloves, and apple cider vinegar to the pot. Pour 8 cups of cool water over the contents (do not fill more than 2/3 to the top). Lock the lid in place, close the steam release valve, and press manual. The default time of 30 minutes is correct—do not adjust.
4. 4Once the pot reaches high pressure, the display will count down 30 minutes. When the timer beeps and switches to keep warm mode, press cancel. Allow pressure to reduce naturally (about 15 minutes) until the silver float valve on the lid falls and is no longer elevated. Open the steam release valve carefully, then open the lid.
5. 5Place a fine wire mesh strainer over a large bowl. Ladle the stock through the strainer to catch solids. When the level gets too low to ladle, remove large pieces and carefully pour the remaining liquid through the strainer.
6. 6Taste the stock and add salt if desired.
7. 7Divide the stock evenly into 4 airtight containers while still warm. Refrigerate until completely cool. Use within three days or freeze for longer storage.