2poundschicken carcasincluding neck, back and skin see notes
3celery stalks cut in half
2carrots cut in half
1garlic clove optional
fresh herbs optional
Combine all the ingredients in the Instant Pot. Fill with hot water until all the ingredients reach just below the 'max PC' line - about 4 to 5 quarts depending on your final quantity of chicken and vegetable ingredients.
Lock the lid, seal, and set to cook on high pressure for 4 hours. Depending on your model, this is the third option of the 'soup/broth' button.
When cooking is done, you can either natural release or quick release the pressure.
Using a strainer, remove the the largest pieces possible. With a fine mesh strainer over a mason jar or another stock pot, laddle the stock from the instant pot through the strainer to catch any small pieces.
Seal and label the storage containers. Chicken stock will stay fresh for up to 6 days in the refrigerator and up to 12 months in the freezer.
Rotisserie chicken is the best to use and a nice quick option. Usually this is about a 4 to 5 pound chicken with the meat. Remove the meat for another recipe. You can keep the skin on if it's mildly seasoned.
Chicken stock can be frozen in large mouth mason jars. Leave 1 inch space from the lip of the jar to allow for the liquid to expand during freezing or pour the chicken stock into ice cube trays and freeze that way.