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.
Servings: 10 cups (approx)
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.
Video
Notes
- Don’t overfill the Instant Pot – Stay below the “Max Fill” line to prevent sealing issues and ensure proper pressure.
- No veggie scraps? Use roughly chopped carrots, onion, and garlic - no need to peel. Let the stock cool completely before transferring to jars.
Nutrition
Calories: 12kcal | Carbohydrates: 3g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 727mg | Potassium: 89mg | Fiber: 1g | Sugar: 1g | Vitamin A: 4285IU | Vitamin C: 2mg | Calcium: 18mg | Iron: 1mg
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