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Place all ingredients in the pressure cooker or instant pot and fill with cold water to the fill line. Cover and bring to high pressure, then set the timer for 45 minutes.
Turn the heat off and naturally let the pressure subside before removing the lid.
Remove the carcass and other large bones with tongs to make pouring easier. Pour the stock through a fine mesh strainer into a large bowl or container. Discard everything but the liquid stock.
Ideally, the stock is chilled immediately over an ice bath to rapidly cool it down before covering and placing in the refrigerator.
Refrigerate overnight and skim off and discard any fat that has risen to the surface.