1 – Place chicken bones, carcasses and tissues in instant pot.
Note: if you don’t have leftover chicken bones, you can go to the butcher shop and ask for chicken bones. Else you can also buy chicken, remove all the flesh and use the bones from chicken.
2 –I’ve used a zip lock bag full of vegetables scraps. Add in all the vegetables scraps. I have carrot peels, onion peels, and tips, celery stalks, and leaves. If your not using vegetables scraps, use the vegetable ingredients mentioned above, do not bother to peel the skin of carrots. Simply chop them up rough and add it to the pot.
3– Because I love flavors, I added stalks of herbs( or some fresh herbs like rosemary, thyme), few bay leaves. Black pepper corns, cinnamon sticks, star anise are my favorite spices for making instant pot chicken stock. Add all herbs and spices that you want to add in now.
4 –Pour water, to cover the bones. Water should not go above the max fill line. I fill instant pot with water up to 1 inch below the max fill line.
5 – Cover instant pot with lid. Put the valve in “sealing” position.
6 – Select “manual” mode. Press the timer to set to 120 minutes (that is 2 hours).
7 – Once cooking time is over, allow instant pot to release all it’s pressure naturally.
8 – Strain broth. Cool completely. Store in air tight jars and refrigerate. For longer storage you can freeze broth in ice cube trays and store the frozen broth in zip lock bags.