Step 1

Combine chicken wings, carrot, onion, garlic, ginger (if using), thyme, bay leaves, and peppercorns in Instant Pot. Add 3 quarts water and bring liquid to a simmer, spooning off any foam that rises to surface. (If using a stovetop pressure cooker, bring to a simmer over medium-high heat.)

Step 2

Lock lid and cook stock on high pressure 40 minutes, then release pressure manually.

Step 3

Strain stock through a fine-mesh sieve into a large bowl; discard solids. Add salt (if using), stirring to dissolve. Let cool.

Step 4

Do Ahead: Stock can be made 4 days ahead. Cover and chill, or freeze up to 6 months.