Instant Pot Chicken Stock Directions

• Add bones to Instant Pot inner liner.
  
• Add filtered water to the max fill line, then add apple cider vinegar and sea salt.
  
• Place the lid on your Instant Pot and cook on high pressure for 2 hours 30 minutes, then allow the pressure to release naturally. Open the lid once the pressure has been released.
  
• Pour the stock through a fine mesh strainer into a large stock pot.

  You can either discard the bones or make a second batch of stock. In the Instant Pot, you'll get the most flavorful stock the first time around. The second round is thinner and great for making rice with.
  
• I like to refrigerate my stock overnight, then in the morning you can scrape off the top layer of fat. If you’re planning to can this chicken stock, then this step is important. If you’re going to freeze or use it right away, it’s not as important.
  
• Transfer your strained chicken stock to mason jars and refrigerate. Alternatively, see directions below for canning and freezing.