Step 1

Combine all the ingredients in the Instant Pot.  Fill with hot water until all the ingredients reach just below the ‘max PC’ line – about 4 to 5 quarts depending on your final quantity of chicken and vegetable ingredients.

Step 2

Lock the lid, seal, and set to cook on high pressure for 4 hours.  Depending on your model, this is the third option of the ‘soup/broth’ button.

Step 3

When cooking is done, you can either natural release or quick release the pressure.

Step 4

Using a strainer, remove the the largest pieces possible.  With a fine mesh strainer over a mason jar or another stock pot, laddle the stock from the instant pot through the strainer to catch any small pieces.

Step 5

Seal and label the storage containers.  Chicken stock will stay fresh for up to 6 days in the refrigerator and up to 12 months in the freezer.