Ingredients: 

3 1/2 pounds chicken wings

2 carrots, cut into 2-inch chunks

2 stalks celery with leaves, cut into 2-inch chunks

1 onion, quartered

3 cloves garlic, halved

4 to 6 sprigs fresh thyme

3 to 4 sprigs fresh parsley

2 bay leaves

12 peppercorns

1 teaspoon kosher salt, optional

6 cups water

Steps to Make It: 

Step 1: Gather the ingredients.

Step 2: Add the chicken, vegetables, garlic, thyme, parsley, bay leaves, and peppercorns. If you are making a salted broth, add the salt (you can always add the salt later).

Step 3: Add about 6 cups of water to the pot. Make sure the ingredients are not above the max fill line, which is 1 3/4 inches below the rim of the pot.Older cookers have a higher max fill line, but the cooker should never be filled more than the 2/3 mark (approximately 1 3/4 inches from the rim). If too full, the liquids will splatter as the pressure is released. To avoid spatter, continue the natural release until the float valve drops.

Step 4: Secure the lid and ensure the steam release vent is in the sealing position. Choose manual/pressure cook, high pressure, and set the timer for 60 minutes. When the time is up, let the pressure come down naturally for 30 minutes or longer. Carefully release the remaining pressure.

Step 5: Strain the stock and discard the solids; transfer the liquids to a fat separator, if desired.

Step 6: Use the stock for soups, stews, braises, or as a cooking liquid for rice and grains.

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