I’ve always heard that making your own chicken stock was easy enough to do, but I never really had that drive to test it out for myself. As soon as it starts feeling like summer outside, I stop cooking anything that I need to simmer on the stove for hours, because it really heats up the house! So partially due to other factors, but mostly due to my own laziness, homemade chicken stock just wasn’t really on my radar. Until quite recently, that is!
I was perusing around online when I stumbled across instructions for making homemade vegetable stock in an Instant Pot. A lightbulb went off in my brain as soon as I saw it! Making stock in my Instant Pot would solve the heat issue, and it would be quicker than the stovetop method, too. So with this new “lazy” method in mind, I resolved to give it a try. And it turned out better than I could have hoped for!
MY LATEST VIDEOS
In case you need an extra nudge toward making your own stock as well, consider that homemade vegetable and chicken stocks are often more nutritious than the store-bought varieties. And they’re ultimately cheaper, because you can veggies you already have, or the scrap bits you would usually throw away. And homemade chicken stock (often called “bone broth” in some circles) is packed with good vitamins and minerals that your body needs. Are you convinced yet? Well then let’s get started!
Instant Pot Vegetable Stock
- 8 cups water
- 2 cloves garlic, peeled and chopped
- 2 bay leaves
- 8 whole peppercorns
- 6 sprigs fresh parsley
- 4 sprigs fresh thyme
- 4 stalks celery, chopped
- 4 carrots, chopped
- 2 green onions, sliced
- Other vegetables, as desired
- 1 tsp sea salt, or to taste
Start by cleaning and processing your vegetables. The veggies and herbs listed above will yield a good basic stock, but you can add other vegetables depending on what you have access to! Roughly chop larger veggies into big chunks.
Pour the water into your Instant Pot, then add all your chopped veggies and herbs. (Don’t add the salt just yet.)
Place the lid on the pot. Select the “Soup” function, then select the 30 minute timer option.
When the timer goes off, hit “Cancel” to start the depressurization process. Allow the pressure to release naturally, which should take between 15 and 20 minutes.
Finally, remove the lid and use a large slotted spoon to remove the solids from the stock, or pour the whole mixture through a strainer. Season with salt to taste, if desired. (Or you could leave the stock unsalted and just add as necessary to your recipes.)
Pour the finished stock into an airtight container, and store in your fridge for up to a week (or freeze for longer-term storage).
Make these recipes with your veggie stock:
Instant Pot Chicken Stock
- 8 cups water
- 1 chicken carcass
- 1 yellow onion, quartered
- 1-2 carrots, chopped
- 1-2 stalks celery, chopped
- 2 cloves garlic
- 2 bay leaves
- 10-15 whole peppercorns
- 1 tsp apple cider vinegar
- 1 tsp salt, or to taste
Start by selecting the “Saute” function on your Instant Pot. Place the chicken carcass into the pot and cook for 2-3 minutes, or until the exterior is browned and pieces begin sticking to the bottom of the pot. Then press the cancel button to turn off the heat.
After browning the carcass, follow the same steps outlined in the directions for the vegetable broth, listed above. Once the broth is done cooking, strain out the solids and store it in an airtight container.
Make these recipes with your tasty homemade chicken stock: