- 3 pounds chicken wings
- 8 ounces carrots, cut into 1-inch pieces
- 8 ounces celery, cut into 1-inch pieces
- 8 ounces onion, cut into 1-inch pieces
- 1 tablespoon kosher salt
- 1/2 teaspoon whole black peppercorns
Place the chicken wings, vegetables, salt and black peppercorns into a 7-quart pressure cooker. Pour in enough water just to cover everything. Do not fill above the cooker's "maximum fill" line, or 2/3 full. Cover and lock the lid. Bring to pressure over high heat, about 20 minutes. Reduce the heat to low, so that you barely hear hissing from the pot. Cook for 40 minutes.
Release the pressure using the cooker's release device (read the manual), or cool the cooker by running cold water over the lid for 30 seconds. Open carefully.
Set a cheesecloth-lined colander in a large bowl or container and strain the broth. Discard the solids. Refrigerate the stock overnight, or until the fat solidifies. Remove the fat. Store in an airtight container in the refrigerator for up to 3 days, or freeze for up to 6 months.