2 1/2 pounds chicken wings or leftover chicken carcass
1 onion, chopped
2 carrots, chopped
2 celery sticks, chopped
4 cloves garlic, peeled and lightly smashed
1 bay leaf
8-12 cups water
Place chicken and vegetables in the instant pot. Cover with water, being sure not to go above the max fill line. Seal the lid and set to high pressure for 45 minutes. Let the pressure naturally release.
Strain out the solids and discard. Pour the broth into a fat separator in batches, letting the fat settle to the top, then pour off the de-fatted broth into storage containers.
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