Instant Pot Chicken 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
Mad Dog and Celeste's Recipes 