Instant Pot Chicken Stock
Fast & easy way to make homemade chicken stock with just 10 ingredients and 10 minutes prep. Eat healthier and kick your meals up a notch with this rich Instant Pot Chicken Stock in Pressure Cooker.
- Prep time
- 10 min
- Cook time
- 1 hr 40 min
- Yield
- 10 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 ½ pounds chicken carcasses
- 2 onions (keep the outer layers) (, diced)
- 2 ribs celery (, diced)
- 2 carrots (, diced)
- 2 bay leaves
- 4 garlic cloves (, crushed)
- 1 teaspoon whole peppercorn
- 10 cups water
- Your favorite fresh herbs
- 1 tablespoon apple cider vinegar (optional)
Instructions
- 1
Optional Step - Brown Chicken Carcasses: Brown the chicken carcasses in Instant Pot Pressure Cooker with 1 tablespoon of oil. This will slightly elevate the flavors and result in a brown stock. Then, add 100ml water to deglaze the bottom of the pot with a wooden spoon.
- 2
Pressure Cook Chicken Stock: Add all ingredients in Instant Pot. Pressure cook at High Pressure for 1 hour (the longer the better), then Natural Release.
- 3
Strain & Cool Chicken Stock: Strain the chicken stock through a colander discarding the solids, then set aside to cool.Fat Cap: Let the chicken stock sit in the fridge until the fat rises to the top and form a layer of gel. Then, skim off the fat on the surface. Or you can remove the fat cap when you use the chicken stock.
- 4
Use or Freeze: You can use the stock immediately, keep it in the fridge, or freeze it for future use.
- 5
Silicone Mold: – We love freezing our chicken stock with this mold! After they freeze in the mold, we pop them out and store them in ziploc freezer bags. It’s a great portion for many recipes, thaws quickly, and super convenient.
- 6
Ball Glass Jars – Since we love the silicone mold method, we've never used these specific jars before, but many users have recommended that this brand's wide-mouth straight jar design is great for freezing.