- 1 chicken carcass without skin
- 1 large carrot cut into large pieces
- 1 large onion diced
- 10 garlic cloves
- 1 stalk celery
- 15 whole peppercorns
- 3-4 litres of cold water
Add onion celery, chicken, carrot and peppercorns to Instant Pot.
Add water to the 2/3 mark and close the lid.
Set the Instant Pot to “Manual” at low pressure for 30 minutes.
Select “Cancel” and release the pressure naturally.
Strain the stock and remove bones and vegetables.
Cool down and chill the stock in the fridge.