Instant Pot Chicken Stock
It's easy and affordable to make chicken stock in the Instant Pot!
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Servings: 8
Calories: 11kcal
Ingredients
- 10 cups (2.37L) water
- 1 leftover whole chicken carcass
- 1 large carrot scrubbed and cut into large chunks
- 1 large white onion peeled and quartered
- 2 celery stalks roughly chopped
- 2 slices fresh ginger this really makes the stock!
- 1 teaspoon whole peppercorns
- 4 thyme sprigs
- 2 bay leaves
- salt to taste, (or not at all, depending on how you plan to use)
Instructions
To Make Chicken Stock:
- Add all of the ingredients into the Instant Pot insert.
- Place the lid on the Instant Pot, turn the valve to the sealing position, and set to pressure cook / manual pressure on high for 45 minutes.
- When done, allow for a natural pressure release of 30 minutes, then perform a quick pressure release to release the remaining steam.
- Strain and let cool slightly before transferring to storage containers.
- Once the stock has been refrigerated, a layer of fat may form on top. Simply use a spoon to remove and discard before using the stock.
To Make Bone Broth:
- Add all of the ingredients into the Instant Pot insert.
- Place the lid on the Instant Pot, turn the valve to the sealing position, and set to pressure cook / manual pressure on high for 2 hours.
- When done, allow for a natural pressure release of 30 minutes, then perform a quick pressure release to release the remaining steam.
- Strain and let cool slightly before transferring to storage containers.
Video
Notes
- Make sure you are using the carcass of a cooked (roast, grilled, or rotisserie) whole chicken.
- To get the best flavor, be sure to include some of the chicken meat.
- Short on time? Freeze your leftover chicken carcass and make this stock later.
- For best results, strain the stock before using it.
- If you don’t have a strainer, then use a muslin cloth or cheesecloth instead.
- Save veggie scraps all week to use to make this stock.
- For some kick, add in a pinch of chili flakes or chipotle pepper.
- Feel free to use different herbs such as rosemary, oregano, and basil.
- The cooking time shown does not include the time it takes the Instant Pot to come to pressure, or for the pressure to release.
- Storage - keep in an airtight container inside the fridge for 5 days, or freeze for up to 3 months.
- There is 1 WW Blue Plan SmartPoint in one serving of this.
Nutrition
Calories: 11kcal | Carbohydrates: 3g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 22mg | Potassium: 60mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1307IU | Vitamin C: 2mg | Calcium: 20mg | Iron: 1mg