Ingredients
- 4 lbs fresh chicken (wings, necks, backs, legs, bones)
- 2 peeled onions or 1 cup chopped leeks
- 2 celery stalks
- 1 carrot
- 8 black peppercorns
- 2 sprigs fresh thyme
- 2 sprigs fresh parsley
- 1 tsp salt
- 2 quarts water
How to Make It
- Put all ingredients in Instant Pot. Make sure that the lid is locked, press “Manual” button and set for 30 minutes.
- Rest for 10 minutes after completion or let it sit on "Warm" for 20 minutes and pressure will be released naturally.
- Let cool to warm room temperature and strain. Keep chilled and use or freeze broth within a few days.
