Instant Pot Chicken Stock Recipe

This homemade chicken stock is unbelievably quick and easy to make! Use it in your favorite recipes to lend them a savory homemade flavor you'll love.

Course Ingredient

Cuisine American

Prep Time 10

Cook Time 30

Pressure Release Time 20

Total Time 1

Servings cups

Calories 15kcal

Author Jill Nystul

Equipment

Electric pressure cooker

Ingredients

8 cups water
1 chicken carcass
1 yellow onion quartered
1-2 carrots chopped
1-2 celery stalks chopped
2 cloves garlic
2 bay leaves
10-15 whole peppercorns
1 tsp apple cider vinegar
1 tsp salt

Instructions

Select the Saute function, place the chicken carcass in the pot, and cook until the exterior is browned and pieces begin sticking to the bottom of the pot (about 2-3 minutes).
Turn off the Instant Pot and add the water and remaining ingredients EXCEPT the salt.
Close the lid, select the Soup function, and set the timer for 30 minutes.
When the timer goes off, allow the pressure to release naturally (about 15-20 minutes).
Remove the lid and use a slotted spoon or strainer to separate the solids from the stock, then add the salt and stir.
Pour the finished stock into an airtight container and refrigerate for up to one week (or freeze for longer).

Nutrition