Ingredients
1 rotisserie chicken carcass or bones (fresh or frozen)
2 carrots, cut in half
1/2 onion, quartered
4 cloves garlic, peeled
2 bay leaves
10 peppercorns
1 t apple cider vinegar
8 C water
Directions
Put chicken in pressure cooker. Add remaining ingredients. Seal pressure cooker. Set to high pressure for 30 minutes. Use natural release to depressurize cooker. Open pressure cooker, use tongs to remove chicken and vegetables, and use a strainer to transfer broth into container. You can freeze stock in plastic or glass containers for up to three months, just make sure to leave enough room at the top to account for expansion.
Instant Pot: Manual, 30 minutes, natural release.
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