The Instant Pot is what brought homemade chicken stock into my everyday life. With the Instant Pot, you will have delicious and nutritious chicken stock in 1 hour. Just toss all the ingredients together and let the Instant pot do its thing. After the magic happens, you will have an amazing chicken stock, which is way better than anything you can buy.
Which chicken parts to use?
You can use chicken carcass as I did. The skin on or off really does not matter. If you keep the skin, your stock may have a bit more fat, but that is not an issue. As the stock colds down, the fat will float at the top. If you find that there is too much fat, you can just take it out with a spoon. Besides carcass, you can use chicken wings.
Which herbs to add?
The Instant Pot Chicken Stock is not all about chicken and veggies, but also herbs. You have probably heard about bouquet garni. The bouquet garni is a mix of different herbs, including rosemary, bay leaf, parsley, basil thyme, and oregano.
Of course, you should not use more than three herbs. Use fresh herbs and tie them with kitchen twine and place them in an Instant Pot. The herbs will give an amazing flavor.
What to do with chicken stock?
For many years I thought my stock is something precious and I hoarded it jealously. It is easier now once I have Instant Pot and I can use my stock for anything. In those days when I used to stand over the stove for hours, I felt like I have to use the stock for something special to justify that effort.
The stock has a multiple-use in cooking, and with this recipe, you will be able to always have a fresh stock of the stock.
How to make chicken stock
Gather your ingredients:
In Instant pot combine chicken and veggies. Add peppercorns
Lock the lid into place. Select Manual and cook on high pressure for 30 minutes.
Allow a full natural release (Wait until the floating valve drops. It should take 2-40 minutes).
Strain the stock.
Let the stock comes to room temperature. Pour into glass bottles or freeze in zip-lock bags and store in a fridge or freezer.
- 1 chicken carcass
- 1 large carrot cut into large pieces
- 1 large onion diced
- 10 garlic cloves
- 1 stalk celery
- 15 whole peppercorns
- 10 cups water
- Add onion celery, chicken, carrot and peppercorns to the Instant Pot.
- Add 10 cups of water. You can add more or less but anyway do not pass the 2/3 line.
- Close the lid and cook on high pressure for 30 minutes.
- When cooking time ends, wait for a natural pressure release (May take 20-40 minutes).
- Once done, open the lid, strain the stock and remove bones and vegetables.
- Cool down and chill the stock in the fridge.