Learn my #1 secret for the most nutritious & flavorful Instant Pot Chicken Stock & make it in half the time it takes on stove top.
Place chicken, or turkey carcass in Instant Pot. Add vegetable scraps, vinegar, peppercorns, salt, garlic & herbs.
Fill with water until the max line. Cover the Instant Pot, make sure the valve is set to sealing. Set it to Manual for 2 hours on high pressure.
Then let it release pressure naturally, meaning just leave it alone for a while, usually about an hour or so.
Place a colander over a bowl & pour the stock. Strain the stock through a fine mesh strainer for clearer stock. Cover & refrigerate overnight.
The next day, scrape off the fat cap. Divide the stock into containers, leaving space for liquid to expand & freeze.