Instant Pot Chicken Stock

Ingredients

• 1 large onion, unpeeled, halved
• 1 large carrot, scrubbed, halved
• 1 head of garlic, halved crosswise
• 1 (1") piece ginger, scrubbed, halved (optional)
• Handful of thyme sprigs
• 2 bay leaves
• 3 lb. chicken wings or chicken bones
• 1 tsp. black peppercorns
• 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt (optional)
• An Instant Pot or other pressure cooker

Steps

1. Put 1 large unpeeled halved onion, 1 large scrubbed halved carrot, 1 head garlic halved crosswise, one 1" piece scrubbed halved ginger if using, a handful of thyme sprigs, 2 bay leaves, 3 lb. chicken wings or bones and 1 tsp. black peppercorns in an Instant Pot. Add 3 quarts water, or just enough to reach the max fill line in a smaller pot. Lock the lid and set the venting knob to sealing. Cook at high pressure for 40 minutes, then release pressure manually. Take care: the pressure valve will spatter while releasing pressure.
2. Pass stock through a fine-mesh sieve into a large bowl and discard solids. If desired, stir in 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt until dissolved. Let cool, then strain off any fat or scum that has floated to the surface. The stock can be made 4 days ahead; cover and chill, or freeze for up to 6 months.