Instant Pot Chicken Stock (so easy)
This Instant Pot chicken stock is so much better than store-bought, and is so easy to make at home! A great way to make use of vegetable scraps and chicken bones, this recipe is nutritious and very versatile.
Servings: 10 cups
Calories:
Ingredients
- 1 ½ lbs chicken bones 26 oz; 750 g; see note 1
- 4 celery stalks coarsely chopped
- 3 carrots coarsely chopped
- 1-2 onions quartered
- 4 cloves garlic whole or minced
- 1 handful fresh herbs see note 2
- 1 teaspoon sea salt
- 8 cups water
- other vegetable scraps see note 3
Instructions
- Combine- In the stainless steel insert of a 6 or 8 quart Instant Pot, combine the chicken bones, celery, carrots, onions, garlic, fresh herbs, sea salt and water. Add in additional vegetable scraps if using.
- Cook- Place the lid on the Instant Pot, set the valve to the 'sealing' position, and pressure cook on high for 30 minutes. When the cooking cycle has completed, allow for a full natural pressure release.
- Strain- Strain off solids and collect stock in a large bowl or measuring cup. Store in mason jars or soup storage containers. Use in soups or as a cooking liquid.
Video
Notes
- store chicken bones, skin, cartilage and scraps from in a freezer bag for up to a year before making stock.
- 2 sprigs rosemary and 8-10 sprigs thyme were added in photos; a handful of parsley and 8-10 sage leaves are also great
- add carrot peels, celery leaves, fresh herbs, onion skins, and any other vegetable leftovers you have.
- Fridge - store in an airtight container the fridge for up to 4 days
- Freezer - store in jars (see tips below for freezing in jars) or freezer containers. Freeze for up to 6 months.