Easy Instant Pot Chicken Stock

2 packages chicken wings

2 carrots, cleaned and cut into 4 pieces

3 stalks celery, cut into 4 pieces

1 onion, peeled and quartered

1 leek, washed, and cut into four pieces

4 cloves garlic

1 Tbsp black peppercorns

1 bay leaf

Handful parsley stems (if you have them)

Water

Put all ingredients in the Instant Pot. Add enough water to cover the ingredients and reach up to the fill line. Close the lid and make sure the pressure valve is closed. Set the Instant Pot for 1 hour on normal pressure. Allow Instant Pot to release pressure on its own when the cook time is over. Strain contents and cool completely. Use within 5-7 days or freeze for later use.

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