Chicken Stock

Instant Pot Chicken Stock

Makes 8 – 10 cups of stock

1 Chicken carcass

1 Whole carrot

1 Onion that has been quartered

2 Stalks of celery

4-5 Allspice

1T Kosher salt

1t Peppercorns

2-3 Bay leaves

1t Dried thyme or 3 sprigs of fresh

3 Sprigs Rosemary

10C Water

Use the big strainer insert

Place all of the ingredients into the pot

Add 10C of water

Cook on High Pressure for 45 minutes

Natural cool for at least 30 minutes

Stores in refrigerator for 7 days, freezer for 3 months