EASY Homemade Chicken Stock

Place chicken, carrot, celery, onion, garlic, bay leaf, peppercorns and salt into a 6-qt Instant Pot. Pour in water to the max fill line, about 10 cups. Place the lid on the Instant Pot and be sure the vent knob is pointed towards sealed, not venting. Set cook time to High Pressure by hitting manual or pressure and using the plus or minus buttons to read 45 minutes for chicken stock (or 120 minutes for bone broth). Strain stock through a fine-mesh strainer or cheese cloth; discard solids. Divide into airtight containers; place in refrigerator up to 3 days or freezer up to 3 months.