Homemade Instant Pot Chicken stock is noticeably richer than store-bought broth. Making it in the Instant Pot significantly cuts down on the preparation time, and the extracted flavors are outstanding. For a low sodium chicken stock, check out the variation.
In the inner pot, combine wings, celery, onion, parsley, bay leaves, salt and water.
Close and lock the lid and turn the steam release handle to Sealing. Set your Instant Pot to pressure cook on High for 55 minutes.
When the cooking time is done, press Cancel and let stand, covered, until the float valve drops down, then remove the lid.
Strain stock through a fine-mesh strainer into a large container, pressing on solids to extract more liquid. Discard solids.
To use immediately, skim fat from stock and serve. If using later, set container in a sink of ice water until broth is cool, then cover and refrigerate for at least 8 hours or overnight. Skim congealed fat from top of stock.
Variation:Low-Sodium Chicken Stock: Reduce the salt to ¼ teaspoon
You can use any chicken parts or bony scraps you have on hand, but parts such as wings, backs and feet will produce stocks that are much richer and thicker.
For deeper flavor, brown the chicken parts before use. Before step 1, press Sauté until Normal is highlighted. When the display says Hot, add 2 tablespoon vegetable oil or schmaltz (rendered chicken fat) and heat until shimmering. Working in batches, add chicken parts to the pot and cook, turning often, until browned. Press Cancel and continue with step 1.
The stock can be stored in airtight containers in the refrigerator for up to 2 days or in the freezer for up to 7 months. It will gel in the refrigerator. Measure it out as directed in the recipe or reheat to liquefy.
If you are planning to freeze your chicken stock, leave enough room at the top of the containers to allow for expansion during freezing.