Instant Pot Chicken Stock

Quirky sysadmin. Geek. Gamer. Comic fangirl.

Chicken bones (I usually use the bones from a rotisserie chicken after I have taken all the meat off . I save the skin though and add that too, because it adds more flavor.)

Carrot*

Celery*

Onion*

2 tsp salt

¼ tsp Pepper (or 10 to 12 pepper corns)

Herbs and bay leaves (optional)

Water

note: You can use a whole onion quartered, 2 stalks of celery, and 1 to 2 carrots or if you plan ahead you can save the ends and scraps from those things in a freezer bag and use those when you have enough saved up.)

Directions at reallifedinner.com

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