Instant Pot Chicken Stock Recipe

Let me tell you, there’s nothing like a good, homemade Instant Pot Chicken Stock! It’s the perfect foundation for all your soups, stews, and sauces; essentially, a culinary blank canvas just waiting for your imagination to take flight. It’s the ideal partner for all your cozy, comfort food occasions and I’m sure your palate is itching for a taste. Be it making your Thanksgiving gravy or the base for your wanton soup, our chicken stock is seamless!

Believe me when I tell you that this stock takes any recipe from good to absolutely fabulous! The secret? The Instant Pot! Golly, this kitchen gadget has been a revelation! It gives you an enchantingly rich, full-bodied, chicken conscience in a fraction of the usual time. Also, this recipe is foolproof and beginner-friendly. You’ll be whipping it up like a pro in no time!

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Servings: 12 Cups
• Yield: 3 Quarts

Get your Instant Pots ready and brace yourselves for an irresistible, chicken-y treat as we dive into the recipe!

Ingredients & Equipment You’ll Need

• 1 whole chicken carcass
• 2 onions, quartered
• 3 celery stalks
• 3 carrots
• 1 bunch fresh parsley
• 3 garlic cloves
• 2 Bay leaves
• 10 black peppercorns
• 1 Tablespoon Apple Cider Vinegar
• Enough water to cover

As for your equipment, all you’ll need is an Instant Pot and a strainer.

How To Make Instant Pot Chicken Stock

1. Start by placing your chicken carcass in the pot. Break it down if you need to make it fit.
2. Add in all of your aromatic vegetables: onions, celery, carrots, garlic. These will bring a beautiful depth of flavor.
3. Introduce your herbs: parsley, bay leaves, and peppercorns. They’ll add an incredible freshness and subtle heat.
4. Throw in your apple cider vinegar, it’ll help extract all the goodness from the chicken bones.
5. Now, cover everything with water, close your Instant Pot and set it to pressure cook on high for 45 minutes.
6. Release the pressure, strain your stock, season to your liking and Bob���s your uncle! You’ve got yourself a banging pot of chicken stock.

Tips For The Best Results

• Don’t skimp on the herbs! These give your stock character and depth.
• Remember, season at the end! This gives you full control over the taste.

Storage Tips

• Keep the stock in the fridge for up to one week, or freeze it for three months.
• Ice cube trays make for easy, single-use portions of stock!

Frequently Asked Questions

Q: Can I use a slow cooker instead of an Instant Pot?

A: Yes, you can! Just account for the much longer cooking time.

Q: Can I use any other herbs?

A: Absolutely! Thyme, rosemary, and tarragon also work well.

Nutritional Facts of Instant Pot Chicken Stock

This recipe has approximately 50 calories, 5g protein, 2g fat, and 3g carbohydrates per cup depending on the chicken and vegetables used.

There you have it folks! Our Instant Pot Chicken Stock is everything you need to kick up your recipes a notch! From simple soups to multi-layered sauces, this stock will have your back. So, go ahead and get cooking! As for me, I’m off to make some chicken noodle soup. You know what they say, waste not, want not! Enjoy!