Instant Pot Chicken Stock

Name: Instant Pot Chicken Stock
Yield: Makes about 2 quarts
Ingredients: 3 lb. chicken wings or chicken bones; 1 large carrot (6–8 oz.), scrubbed, halved; 1 large onion, unpeeled, halved; 1 head of garlic, halved crosswise; 1 1" piece ginger, unpeeled, halved (optional); Handful of thyme; 2 bay leaves; 1 tsp. whole black peppercorns; 2 tsp. kosher salt (optional); An Instant Pot or other pressure cooker

Carla Lalli MusicMakes about 2 quartsSource

stock chicken wing chicken easy dairy-free gluten-free nut-free instant pot

Ingredients

3 lb. chicken wings or chicken bones

1 large carrot (6–8 oz.), scrubbed, halved

1 large onion, unpeeled, halved

1 head of garlic, halved crosswise

1 1" piece ginger, unpeeled, halved (optional)

Handful of thyme

2 bay leaves

1 tsp. whole black peppercorns

2 tsp. kosher salt (optional)

An Instant Pot or other pressure cooker

Method

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.)

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

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

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