Step 1

Place chicken wings, carrot, celery, onion, garlic, thyme, bay leaf, peppercorns and salt into a 6-qt Instant Pot®. Stir in water to the max fill line, about 10 cups.

Step 2

Select manual setting; adjust pressure to high, and set time for 45 minutes. When finished cooking, naturally release pressure according to manufacturer’s directions, about 20-30 minutes.

Step 3

Strain stock through a fine-mesh sieve; discard solids. Skim any remaining fat from surface and discard; let cool completely.

Step 4

Divide into airtight containers; place in refrigerator up to 3 days or freezer up to 3 months.