Name: Instant Pot Chicken Stock (Bone Broth)
Prep time: 15 min
Cook time: 160 min
Total time: 220 min
Yield: 1
Ingredients: 2 medium onions; 2 stalks celery, with leaves; 2 medium carrots; 2 cloves garlic; 2.5 pounds chicken carcass; 2 bay leaves; 2 tablespoons soy sauce; 1 tablespoon cider vinegar; 2 teaspoons whole black peppercorns; 0.5 teaspoon dried marjoram; 0.5 teaspoon dried thyme; 8 cups water, or as needed

Instant Pot Chicken Stock (Bone Broth)

0 Likes

Prep Time:
15 minutes

Cook Time:
160 minutes

Total Time:
220 minutes

Savory homemade chicken stock made with bones, veggies, and herbs.

Ingredients:

2 medium onions
2 stalks celery, with leaves
2 medium carrots
2 cloves garlic
2.5 pounds chicken carcass
2 bay leaves
2 tablespoons soy sauce
1 tablespoon cider vinegar
2 teaspoons whole black peppercorns
0.5 teaspoon dried marjoram
0.5 teaspoon dried thyme
8 cups water, or as needed

Instructions:

Prepare the vegetables without peeling or trimming: Roughly chop the onions, slice the celery and carrots, and smash the garlic cloves.
In a 6-quart multi-functional pressure cooker like an Instant Pot, arrange chicken carcasses. Add onions, celery, carrots, garlic, bay leaves, soy sauce, vinegar, peppercorns, marjoram, and thyme, gently pressing them down. Pour water until it reaches the max fill line and secure the lid in place.
Set your pressure cooker to high pressure following the manufacturer's guidelines, then program the timer for 2 1/2 hours. Give it 10 to 15 minutes to build pressure.
Follow the manufacturer's instructions to naturally release pressure for 45 minutes. Open the lid.
Strain the mixture with a mesh strainer, then optionally chill and skim off any solidified fat layer.

We use cookies

Similar Recipes

Instant Pot Chicken Stock

Ultimate Instant Pot Mashed Potatoes

Instant Pot Wild Rice with Mushrooms

Instant Pot Collard Greens

Instant Pot Chicken and Wild Rice Chowder