- 1 chicken breast (or 4 chicken strips) (cut into chunks)
- Chicken bones (4 chicken breast frames, chicken feet, or enough random chicken bones to reach the 12 C line in an Instant Pot)
- 1 LG onion (peeled and finely chopped) (use the peels as well)
- 1 whole bulb of garlic (peeled and finely chopped) (use the peels as well)
- 1 green bell pepper (finely chopped)
- 6-10 shishito/peppericini/other non-spicy peppers of your choosing (finely chopped)
- 4-6 sprigs fresh thyme
- Parsley (healthy amount)
- 2 fresh (6 dry) bay leaf
- 1 heaping TBS Fly By Jing Sichuan Chili Crisp (or other spicy chili oilwith seeds/solids)
- 1 TBS salt
- 1 TBS peppercorns
- Water
- Vinegar
- If so desired, use a food processor to break down the onion, garlic and peppers to maximize surface area.
- Add all ingredients except water and vinegar to a minimum 8 QT Instant Pot. The total volume should just reach the 12 C line of the pot.
- Add water, making note of how much you use, to just top the volume of ingredients (again, to the 12 C line of the pot).
- Add vinegar to a ratio of 1 TSP per C of water (e.g. ¼ C vinegar to 12 C water).
- Set the Instant Pot to manual, 180 Minutes, high-pressure. Natural release – 30 minutes.
- Strain through a fine mesh into one pot, and then strain again (through a finer mesh, if you have it) back into the original cleaned and rinsed pot.
- Add salt/pepper/cajun spice sparingly after, to taste.
- Pour into four 1 QT mason jars, leaving 1½” of space.
- Use immediately or freeze.
Yields ~ 3QT of stock.