Step 1

Put the chicken backs, onions, carrot, celery, bay leaves, salt, and peppercorns in an Instant Pot or pressure cooker, then pour in 8 cups of water. (The water should cover everything - you can add more if you need to, up to the max fill line of your cooker.)

Step 2

Lock the lid and pressure cook on high pressure for 60 minutes in an Instant Pot or other electric pressure cooker (use Manual or Pressure Cook mode in an Instant Pot) or for 50 minutes in a stovetop pressure cooker. Let the pressure come down naturally – about 30 minutes. (It takes a long time for all that water to cool off.) If you’re in a hurry, let the pressure come down naturally for 20 minutes, then quick release the remaining pressure.

Step 3

Unlock the lid and open it away from you to avoid any hot steam. With a slotted spoon, scoop the chicken bones and vegetables out of the pot and discard; they gave their all to the broth. Strain the broth through a fine mesh strainer. Refrigerate the broth for a couple of days, or portion into 2-cup containers and freeze for up to 6 months.