Instant Pot Chicken & Herb Stock

• Carcass Shells
• 1/2 medium Yellow Onion
• 3 stalks Celery
• 2 Carrots
• 2 Bay Leaves  
• 1/4 cup Thyme, Fresh
• 1/4 cup Rosemary, Fresh
• 4 Sage Leaves
• 2 tsp Peppercorn
• 10 cups Water

1. Place your chicken carcass, vegetables and seasonings into the Instant Pot and fill water to between the min and max line. This will be approximately 10-12 cups depending on how large your chicken carcass is and the size of your Instant Pot.
   ‍
2. For a clearer, lighter flavored broth cook for 60 minutes. For a darker, richer flavored stock cook for 120 minutes. You can select the Soup/Broth button if you'd like.
   ‍
3. Allow the pressure to release naturally for 30 minutes, then Quick Release any remaining pressure.
   ‍
4. Strain the solids and refrigerate the broth overnight to allow any excess fat to settle on the top.
   ‍
5. The following day, skim any solidified fat from the top and store in the fridge for 4-5 days or freeze for up to 6 months.
   ‍
6. Use anywhere a recipe calls for broth. I like to use broth to cook all my grains as well for better flavor!

Enjoy!

‍