Place all ingredients into the pot. Make sure the valve is set to seal. On high pressure, cook for 15 minutes, let natural release.
⅔ pound chicken bones with a little meat, 1 onion, 1-2 carrots, 1-2 celery ribs, 3 bay leaves, Pinch peppercorns, 1 garlic clove, 6 cups water
Strain to separate the liquid from the solid ingredients, including all of the bones. Discard all of the solid ingredients once the liquid is strained.
Allow the stock to cool, and then skim off any solidified fat from the top.
Measure and label into large ziplock bags to freeze, or mason jars to use within one week.
Video
Notes
I used a small roasted chicken from the grocery store, and removed most of the meat. I did leave some meat on for the flavor.
If you are immediately using the stock to make a soup or other meal, you can use the chicken meat you removed since the stock is ready so quickly!
You can add other herbs like thyme and bay leaves, if you want to change up the flavor to something more herbal.
Be careful not to overfill Instant Pot.
You can freeze the chicken stock but make sure you label the bags and discard after 6 months.
Storage: Store chicken stock in airtight containers in the refrigerator for up to 1 week, or in the freezer for up to 6 months.