Serves: 11-12 cups | Prep: 5 min | Cook: 45 min | Ready: 1 hr 50 min
1 chicken carcass from roasted chicken
1 carrot, cut into quarters
1 large onion, cut in quarters
2 stalks celery & leaves cut in quarters
1-2 sprigs fresh thyme, optional
1 T. kosher salt
1 tsp. peppercorns
1 bay leaf
10 c. cold water
*While you can use the bones from a homemade rotisserie chicken, keep in mind the bones from a store-bought rotisserie chicken may cause your broth to be too salty. You should adjust as per your taste or by cutting in half.
*Additional herbs can be added such as: 1 sprig of fresh rosemary, ¼ cup fresh parsley, or 2-3 cloves of garlic.
*Store cooled broth in the fridge for 7 days, or freeze for up to 3 months.
If using the strainer insert, place the insert into the inner pot of the instant pot.
Place the chicken bones, vegetables, herbs, salt and peppercorns in the strainer or directly in the inner pot of the pressure cooker.
Pour the water over the scraps. Feel free to add more water, but DO NOT let the water reach above two-thirds of the way full.
Place the lid on the Instant Pot and be sure the vent knob is pointed towards sealed, not venting.
Set cook time for High Pressure by hitting manual or pressure and using the plus or minus buttons to read 45 minutes for chicken stock and 120 minutes for bone broth.
Once cook time has elapsed, let naturally release for at least 30 minutes.
Strain stock and allow to cool slightly before transferring to containers to store.
Once the stock has cooled and has been refrigerated, you may notice a layer of fat form on top of the stock. Simply use a spoon to skim that off the stock and discard.