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Instant Pot Chicken Stock
Instant Pot Chicken Stock
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Prep Time:
15 minutes
Cook Time:
65 minutes
Total Time:
80 minutes
Transform store-bought stock with quick and flavorful Instant Pot chicken stock that will elevate your dishes and revolutionize your cooking.
Ingredients:
  • 1 chicken carcass (from a cooked 2- to 3-pound chicken), or 1 pound bones
  • 1 onion, halved or quartered, optional
  • 1 rib celery, roughly chopped, optional
  • 1 carrot, peeled and roughly chopped, optional
  • 1 bay leaf
  • 1 to 2 quarts water, enough to cover
Instructions:
  • Combine chicken bones and vegetables in the pressure cooker, ensuring the water nearly reaches the bone level, but not exceeding 2/3 full to allow proper pressurization.
  • Prepare the pressure cooker: Secure the lid and set the valve to “Sealing.” Choose the “Manual” or “Pressure Cook” mode, and adjust the time to 30 minutes for a lighter stock or 1 hour for a richer flavor. Allow about 20 minutes for the pot to pressurize. (Note: Frozen bones may require additional pressurization time.)
  • Allow the pressure to naturally release, which may take around 30 minutes.
  • Pass the stock through a fine-mesh strainer into a stockpot or large bowl. Remove any excess fat and use immediately, or chill to room temperature before refrigerating.
  • Storage Instructions: Keep the stock in the refrigerator for up to a week or transfer to freezer containers and freeze for up to a year. If you enjoyed the recipe, please consider leaving a star rating and comment below!

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