Step 1

Place chicken bones and skin into the bowl of the instant pot.

Step 2

Add celery and season with salt and pepper.

Step 3

Add water.

Step 4

Place lid securely onto Instant Pot with valve set to sealed position.

Step 5

Set to MANUAL for 50 minutes.

Step 6

Allow Instant Pot to release pressure naturally.

Step 7

Strain mixture into a large bowl. Discard bones and remnants.

Step 8

Strain mixture a second time into desired containers.

Step 9

Allow chicken stock to cool completely prior to refrigerating OR freezing.