Instant Pot Chicken Stock
Savory Instant Pot Chicken Stock made from scratch. A simple list of ingredients come together to create a complex, rich and flavorful broth - perfect for soups, stews and more.
- 1 whole chicken carcass
- 1 onion halved, skin still on
- 2 medium carrots peeled and halved
- 2 stalks celery halved, don't trim the leaves
- 1 head garlic halved crosswise
- 1/2 tsp whole peppercorns
- 2 bay leaves
- 3 sprigs fresh thyme
- 1 tsp salt or to taste
- 8-10 cups water
Combine Ingredients: Add all the ingredients to your Instant Pot. Fill with water until you reach the MAX line, it will be somewhere between 8 and 10 cups of water.
Cook: Secure the lid of your Instant Pot and turn the valve from VENT to SEAL. Cook on high pressure for 1 hour. When the time is up, let the pressure naturally release. 15-20 minutes.
Strain: Place a fine mesh strainer into a large bowl. Ladle the stock into the strainer. Once the level of liquid is low enough to safely do so, you can carefully pour the remaining contents of the Instant Pot through the strainer.
Cool & Store: Discard the pieces caught by the strainer. Let the stock cool down for 20-25 minutes, then you can transfer it to airtight containers and store in the fridge.
- Homemade chicken stock can be stored in the refrigerator, sealed in airtight containers for 4-5 days or frozen for 6-9 months!
Serving: 1cup | Calories: 20kcal | Carbohydrates: 4g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 322mg | Potassium: 109mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2610IU | Vitamin C: 4mg | Calcium: 27mg | Iron: 1mg