A rich, flavorful stock made with bone in chicken, vegetables and seasonings!
1–2 tablespoons vegetable oil
A whole chicken (giblets, etc. removed) or 3 pounds of bone in white and dark chicken pieces
1 large onion, chopped
2 carrots, peeled and cut into thirds
2 stalks of celery, cut into thirds
2–3 garlic cloves, peeled and smashed
5 sprigs fresh parsley
3 sprigs fresh thyme
1/2 teaspoon whole peppercorns
1 tablespoon kosher salt
12 cups water
Set your IP to saute and add vegetable oil. In batches, brown all the chicken pieces and remove to a bowl.
When all the chicken is browned, return the chicken to the Instant Pot along with all the other ingredients.
Select high pressure and set timer to 60 minutes. When timer goes off, turn off the IP and either let vent naturally or use the quick release (there will be a lot of steam!).
When the pressure is released, remove the lid. Remove the chicken pieces to a clean bowl.
Let the stock cool a bit before pouring through a fine mesh strainer to remove the vegetables, herbs and impurities.
Cover the bowl and let cool in the refrigerator. When cool, scrape off any accumulated fat on the surface and divide into storage containers.
When the chicken is cool enough to handle, shred the meat and place in storage containers to use in future recipes.
The stock can be stored in the refrigerator for 3-4 days or frozen up to one year