Step 1

Add a whole chicken to your pressure cooker insert and tuck in the carrots, onions, celery, bay leaf, parsley, and peppercorns around the chicken.

Step 2

Fill with water to the maximum fill line.

Step 3

Lock the lid, turn the steam vent to 'sealing' and using the 'manual' or 'pressure cook' button, adjust it to cook for 25 minutes at high pressure. Due to the volume of liquid, it will take about 20-30 minutes, or more to come to pressure.

Step 4

When the cook time is up let the pressure release naturally for about 15-20 minutes, then release the remaining pressure very carefully. If liquid is coming out of the valve then let it sit for five more minutes, and then release the remaining pressure.

Step 5

Carefully remove the chicken from the Instant Pot and pull off all the meat to use for salad or soup. If you want a richer chicken broth add the chicken bones back to the pressure cooker and cook for up to 30 more minutes at pressure, and then follow the directions as before for opening the cooker.

Step 6

Strain the chicken broth into a suitable container, add more salt as desired.

Step 7

Refrigerate right away or freeze it. Makes about nine cups of chicken broth if using the 6qt pressure cooker.

Step 8

Wash and prepare all the vegetables as directed then add to a large pan with the whole chicken bay leaf, salt and peppercorns and add about two to three quarts of water to cover it.

Step 9

Bring to the boil, then skim off any foam  that forms on the top of the water.  Cover and reduce to a very gentle simmer for 45 minutes.

Step 10

After 45 minutes remove the whole chicken, allow it to cool just long enough that you can handle it safely and remove all the meat from the bones. You can make soup, or chicken salad with the reserved meat.

Step 11

Return the chicken carcass to the pan and continue to simmer for a further hour to two hours to get a really rich chicken broth.

Step 12

Strain the cooked broth into a suitable container, taste and add more salt as desired. Then refrigerate right away or freeze it.

Step 13

Wash and prepare all the vegetables as directed above then add to a large slow cooker (at least 6qt) with the whole chicken bay leaf, salt and peppercorns and add enough boiling hot water to cover the chicken and up to the fill line.

Step 14

Add the lid and cook for 3-4 hours on high, and 6-8 hours on low.

Step 15

If you plan to eat the chicken meat then ensure you remove it when the chicken is 'just cooked' which might be after about 3 hours high, and 5 hours low, but every slow cooker timing may vary. Remove the meat from the bones and return the bones to the slow cooker to cook for the remaining cook time.

Step 16

Strain the chick broth into a suitable container, add more salt as desired. Then refrigerate right away or freeze it.