This whole-food chicken stock is simple to make in the Instant Pot, and can be frozen for recipe use months down the road!
Place the chicken and veggies (and any additional options desired) in the Instant Pot. Fill the pot with water. The water and veggies shouldn’t come higher than the fill line marked inside the pot liner.
Lock the lid and set to Sealing. Set to Manual, High Pressure for 60 minutes.
Once the cooking time is up, allow the stock to naturally release (will take about 60 minutes). Or, if you’re short on time, allow the pressure to decrease naturally for 15-20 minutes, and perform a quick release (use a towel or hot pad holder) before opening the lid. Allow the stock to cool to room temperature, or until it's safe to pour into containers.
Using a strainer and large bowl, strain the carcass and veggies from the broth. Spoon the stock into storage containers (I use mason jars). Store in the fridge (4-5 days) or freezer (up to 6 months).
The Instant Pot takes about 25-30 minutes to come to pressure, so factor this into your overall time. You can use warm water and room temperature veggies to help speed this up.
The "Additional Options" are a great way to put veggie scraps to use. I like to keep my veggie scraps in a gallon-size bag in the freezer. When I need to make stock, I have veggies ready to go.
This is technically considered stock since we're using mainly bones. Either way you refer to this liquid, stock and broth are used the same.
Storage Note: If you’re using glass mason jars to store the broth in the freezer, leave at least an inch of space at the top of the jar to allow for liquid expansion. Make sure the stock is room temperature before placing the jar(s) in the freezer. Also, use wide mouth jars. Another option is to freeze the stock in ice cube trays or plastic bags.