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Instant Pot Chicken Stock
Make a batch of homemade chicken stock easily in your Instant Pot. Rich and flavorful, it's the most wonderful way to make use of all of a whole chicken and can be used in so many of your favorite recipes.
Prep Time
10
minutes
mins
Cook Time
2
hours
hrs
Total Time
2
hours
hrs
10
minutes
mins
Course:
Ingredient
Cuisine:
American
Servings:
10
cups (approx)
Calories:
12
kcal
Author:
Neli Howard
Ingredients
1
chicken carcass or bones from roasted chicken
2-3
cups
vegetable scraps
carrot peels, onions, celery, garlic, etc
1-2
tablespoons
apple cider vinegar
or lemon juice
1
sprig thyme
optional
1
tablespoon
kosher salt
1
teaspoon
peppercorns
2
bay leaves
10
cups
cold water
Instructions
Place all ingredients in a pressure cooker and turn the valve to sealing.
Set for High Pressure for 2 hours.
When done, let pressure naturally release. Carefully open the lid when all the pressure is released and the pin has dropped.
Using a large straining spoon, remove bones and vegetable scraps.Using a strainer, strain the liquid into a large pot. Let the liquid cool off.
Transfer the chicken broth to clean jars and store them in the refrigerator or freezer.
Notes
If you don't have vegetable scraps, you can roughly chop a couple of carrots, an onion and crush some garlic cloves. No need to peel!
Allow the chicken stock to cool fully before transferring to jars.
Nutrition
Calories:
12
kcal
|
Carbohydrates:
3
g
|
Protein:
1
g
|
Fat:
1
g
|
Saturated Fat:
1
g
|
Sodium:
727
mg
|
Potassium:
89
mg
|
Fiber:
1
g
|
Sugar:
1
g
|
Vitamin A:
4285
IU
|
Vitamin C:
2
mg
|
Calcium:
18
mg
|
Iron:
1
mg