How to Make Instant Pot Chicken Stock
User Reviews
4.7
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Prep Time
30 mins
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Cook Time
1 hr
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Total Time
1 hr 30 mins
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Course
Soup
How to Make Instant Pot Chicken Stock
Description
This Instant Pot Chicken Stock recipe begins by sautéing chicken carcass pieces to develop some browning and flavor. After adding quartered onion (with skin mostly intact), scrubbed carrot and celery, garlic cloves, bay leaves, peppercorns or cracked pepper, and a splash of apple cider vinegar, cold water is poured over to cover ingredients. The mixture is pressure cooked for 30 minutes, which extracts collagen, nutrients, and flavor from the bones and vegetables.
The resulting stock is rich and flavorful, with a balance of savory and aromatic notes from the vegetables and herbs. The apple cider vinegar aids in breaking down the bones to release gelatin, giving the stock body and a pleasant mouthfeel. This stock is a handy base for soups, gravies, and cooking grains, saving time compared to traditional stovetop simmering.
This method simplifies homemade stock by using leftover rotisserie carcasses and the pressure cooker. The clarified broth can be cooled, strained if desired, and stored in the refrigerator or freezer for later use. Freshly cracked or whole peppercorns provide mild warmth and complexity without overwhelming the broth.
Ingredients
- 1 chicken carcass rotisserie
- 1 yellow onion
- 1-2 carrot
- 1-2 celery stalks
- 2 cloves garlic
- 2 bay leaf
- black pepper freshly cracked or whole peppercorns
- 1 tsp apple cider vinegar
- 8 cups water
- 1/2 tsp salt or to taste
Instructions
- Turn the Instant Pot on to Sauté mode. Add the chicken carcass pieces and sauté for 2-3 minutes, or until browned and pieces begin to stick to the bottom of the pot. Press the cancel button to turn off the heat.
- Cut the ends off the onion, then cut it in half or into quarters. Remove any of the papery skin if it has dirt on it, otherwise leave the skin on. Scrub the carrots and celery. Cut them in half so they fit easily within the pot. Peel the garlic cloves and add them to the pot with the bay leaves, some freshly cracked pepper (or 10-15 whole peppercorns, if available), and a splash of apple cider vinegar.
- Pour 8 cups of cool water over the contents of the pot (do not fill more than 2/3 to the top). Lock the lid into place, close the steam release valve, and press the "manual" button. The display will show 30, indicating the default time set for that mode. We want it to cook for 30 minutes, so no need to adjust the time. After 10 seconds the display will turn to "ON" indicating that it is heating and pressure is building (this takes about 10-15 minutes).
- Once the pot has reached high pressure, the display will begin to count down 30 minutes. When 30 minutes is up, it will beep and switch to "keep warm" mode. Press the cancel button and allow the pressure in the pot to reduce naturally (this takes about 15 minutes). You'll know the pressure is at a safe level and it's okay to open the pot when the silver float valve on the lid has fallen down and is no longer elevated. Open the steam release valve, then carefully open the lid.
- Place a fine wire mesh strainer over a large bowl, then ladle the stock into the bowl through the strainer to catch any pieces. When the level gets too low to ladle, remove the large pieces and carefully pour the remaining liquid through the strainer. Taste the stock and add salt if desired.
- Place the stock in an air-tight container and refrigerate until completely cool. Keep the stock refrigerated and use within three days, or freeze for longer storage.
Notes
- Using a rotisserie chicken carcass makes stock preparation convenient while maximizing flavor extraction.
- Apple cider vinegar helps draw minerals and gelatin from the bones for a richer stock.
- Onion skin is mostly left on to add deeper color and flavor; clean well before use.
- The stock can be stored refrigerated or frozen for later use in soups or other recipes.
- Freshly cracked or whole peppercorns provide gentle heat and complexity to the broth.
User Reviews
Overall Rating
4.7
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