Now you can make the best homemade chicken stock in just 45 min! Freeze for up to 3 months. Perfect for stews, soups and sauces!
4.9 stars (10 ratings)
Ingredients
3poundschicken wings
1large carrot, peeled and halved
2celery ribs, halved
1large onion, quartered
1headgarlic, halved crosswise
5sprigsfresh thyme
1bay leaf
¾teaspoonwhole black peppercorns
1teaspoonkosher salt
Instructions
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.
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.
Strain stock through a fine-mesh sieve; discard solids. Skim any remaining fat from surface and discard; let cool completely.
Divide into airtight containers; place in refrigerator up to 3 days or freezer up to 3 months.