My Instant Pot is currently brewing a chicken destined to be soup. One big problem is no matter how finicky I get about trimming off excess fat pre-cooking, I always wind up with broth that needs to sit in the fridge for hours, until the fat in the broth gets to the top and solidifies for removal.
There has GOT to be a faster way, but I’m not familiar with it. Suggestions?
Use a big spoon to skim the broth while it is cooking. Do it several times during the simmer.
You could also try dropping ice cubes into the broth when you’ve finished cooking - the fat will solidify around the cubes. But I prefer to just skim as I go along, less faffy.
I’m not sure how practical that would be in an Instant Pot, what with the pressure issue.
Skim the fat off with any amount of stock less than all of it included, add some ice, fridge or freeze until the fat solidifies?
I’ve been doing the fridge until it solidifies, which is an overnight project. 
Don’t currently have freezer space for as large a container as would be needed.
If you refrigerate the broth overnight, the fat will rise and solidify. You can then literally chip it off the surface of the broth and dispose of it in the garbage. My mom used to do this when she made her pasta sauce with meat. She got rid of the meat fat that way.
That’s where the “less than all of it” comes into play.
I was hoping for a solution that allows consuming soup today.
A gravy/fat separator is my go-to for this. I categorize it as “quick” because my local grocery store is 10 minutes away and stocks these in the cheap kitchenware section. A specialty cooking store will definitely have it.
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Or if you really got class, and multiple colanders, this,
Keep a few clean water bottles, mostly filled up with water, in the freezer. When the soup is done, put the bottles in the broth and it’ll cool it down much faster.
If you put the bottle in a plastic bag and put that in the soup (even if you leave the top open and out of the water so it doesn’t float), it’s easier to clean since you can toss the bag.
Also placing the entire pot in a sink full of ice water will speed it up even more.
This (other than the bag) is a very normal thing for restaurants to do when you have to cool a large amount of soup in a short period of time.
Great idea. We make lamb broth when it is cold outside. We move the huge soup pots out to the porch to cool.
I was just going to mention that when I do my post-Thanksgiving stock bonanza, that it’s normally cold enough to set entire slow cooker / hot pot inserts outside overnight carefully covered on my enclosed catio. With overnight lows in the 20s or less, lets me get it done easily especially when fridge space is at a premium.
Otherwise, yeah, a gravy separator is what I use when it has to be NOW. But it dirties a lot of extra dishes (as I normally have to use multiple pots to pour off).
And I see @kayaker has similar outdoors advice as well!
Alton Brown in his stock making episode also recommended scrupulously clean plastic bottles full of water, frozen ahead of time, to get stock out of the danger zone as quickly as possible (similar to options mentioned upthread)
In absolute emergencies though, you can put a fresh ziplock full of ice cubes right on the surface of the stock to ‘set’ some of the surface fat and scrape right off the bag. Making sure said ziplock is as scrupulously clean as possible (and I’d only do this if I was using the broth the same day). But I’ve had just as much luck making a wad of cheesecloth and scumming the surface fat as some loss to the broth/stock as well. Multiple pour-throughs of the broth into a food grade cloth bag or many layers of cheesecloth will also largely defat a good amount.
NOOOOOOOOOOOOOOOO!!!
Freeze that and throw a little into a pan when you need some flavored grease. Or later on use it in a roux to make gravy.
Sorry! 
Update: after a frustrating trip to Walmart (can anyone explain why they do not have gravy separators in-store two weeks before Thanksgiving? I wasn’t feeling patient enough to wait for shipping), I found a quite nice tool for the job on Amazon, with same-day delivery even (love that Prime membership!). It’s now soaking in the sink after doing a truly stellar job on my broth, which is now cooking down for stronger flavor. (Note: I have no financial affiliation with any mentioned company other than customer).
NM… didn’t see the post above!
I have a gravy separator, you pour in the juice, the fat rises to the top, and the spout (which reaches to the bottom) pours out the good part, leaving liquid fat to be discarded. Mine is plastic and I don’t like to pour hot liquid in as it can crack. Maybe they sell glass separators.
Chicken fat is not so solid, even after a night in the fridge. You can certainly skim it off with a slotted spoon. Beef fat, on the other hand, could be used as a Frisbee. Or, as we once found, a “died and gone to heaven” doggy treat (I threw it in the trash, went on a 10 minute errand, and found the dog had knocked over the trash can and eaten the entire thing).
For the OP: Maybe pour the broth into something relatively tall and thin, and let it sit for a little while? That would at least concentrate the rising fat into a relatively small / deep area, thus making it easier to target just the layer of fat.
Ooooh: I may have to get one of those. I have a much smaller gravy separator - like this, but only one cup:
https://www.amazon.com/Norpro-Gravy-Separator-Juice-Measurer/dp/B0000VLXYG/ref=sr_1_10?crid=1BIVBBQDA1HLA&keywords=gravy+fat+separator&qid=1668101416&s=home-garden&sprefix=gravy+fat+separator%2Cgarden%2C90&sr=1-10
It’s better than nothing - but my brined turkey puts out a LOT of pan drippings.
Eeewwww! He scarfed all that solid fat?! No wonder he’s in heaven. 