You will get as much richness and depth from this stock after 40 minutes under pressure as you would from 3 hours of simmering on the stovetop. Add the ginger if you want a little bit of heat and brightness—a nice addition to chicken soups and rice pilafs. If you plan on reducing the stock after making it (for example, if making a braise with it), skip the salt, which could become overwhelming.
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Instant Pot Chicken Stock
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