>> title: Clear Chicken Broth, Instant Pot
>> category: Soups
>> tags: chicken, broth, instant pot, pressure cooker, deli, make-ahead
>> counters: Instant Pot
>> aka: instant pot chicken broth, pressure cooker chicken stock, instant pot chicken stock, pressure cooker chicken broth, quick chicken soup, jewish penicillin, soup base
>> servings: 8
>> dish: chicken-broth
>> kit: Instant Pot
>> pairs-with: matzo-ball-soup, schmaltz, chicken-noodle-soup
>> time: 1 hr 50 min
>> slack: forgiving — a sealed pot cannot be skimmed, so it is all decided before the lid closes; strain without pressing or it comes out cloudy
>> washing-up: the Instant Pot, a fine sieve, a tall jug to lift the fat off in
>> keeps: 4 days — it sets to a jelly if the bones were good, and the fat caps it, which is what keeps it clean

>> step: cover with cold water, aromatics in, lock the lid
Cover @chicken backs and wings{3%lb}(1.35 kg; a whole boiling fowl is better if you can find one) with @cold water{3%qt}(2.8 L) in the #Instant Pot{} and put @yellow onion{2%large}(halved, skin on for colour), @carrots{3}, @celery{3%ribs}, @parsnip{1}, @fresh dill{1/2%bunch}, @flat-leaf parsley{1/2%bunch}, @bay leaf{1} and @black peppercorns{1%tsp} in with them.

>> step: cook at high pressure 45 min
Lock the lid on @&(~1)pot{} and ~pressure cook{45%min} at high pressure.

>> step: wait out the natural release 25 min, strain without pressing
Let @&(~1)pot{} ~natural release{25%min} until the pin drops, then strain through a fine sieve without pressing on the solids.

>> step: stand 20 min, lift the fat, salt to taste
Let @&(~1)strained broth{} ~stand{20%min} in a tall jug until the fat rises in a clear yellow layer, then spoon it off. Season with @kosher salt{1%Tbs}(to taste).