Step 1

Place the chicken carcass + any extra bones (see notes) into the inner pot of a 6 quart Instant Pot then add remaining ingredients and fill with water to just below the max fill line. Secure lid on top then switch valve to “sealing” position.

Step 2

Set Instant Pot to HIGH pressure then cook for 1 hour. Press the “keep warm” button if illuminated to turn it off. Instant Pot will take 20-30 minutes to come to pressure and start cooking.

Step 3

When the timer is done, cook for another hour on LOW pressure (do not manually release pressure first). Again, be sure the “keep warm” button is not illuminated, indicating that it is turned off.

Step 4

After the second pressure cooking round is done, let the Instant Pot release naturally - meaning, do not switch the valve to “venting” - for 30 minutes. Carefully, with your hand covered with a thick dish towel, switch the valve to "venting" to release remaining pressure.

Step 5

Remove lid then let broth and Instant Pot insert cool slightly before pouring chicken stock through a chinois or fine mesh sieve into a large bowl, preferably with a lip to make transferring into jars or containers easier.

Step 6

Once chicken stock has cooled slightly, pour into storage containers then refrigerate until chilled. Skim any hardened fat off the top if desired. Use stock within 5 days or transfer to freezer-safe containers and freeze for up to 12 months (use within 6 months for the best flavor.)