Instant Pot Chicken Stock
User Reviews
5.0
102 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
1 hr 10 mins
-
Total Time
1 hr 50 mins
-
Servings
10 cups
-
Calories
18 kcal
-
Cuisine
International
Instant Pot Chicken Stock
Report
Fast & easy way to make homemade chicken stock with just 10 ingredients and 10 minutes prep. Eat healthier and kick your meals up a notch with this rich Instant Pot Chicken Stock in Pressure Cooker.
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Ingredients
- 2 ½ pounds chicken carcasses
- 2 onions (keep the outer layers) , diced
- 2 ribs celery , diced
- 2 carrots , diced
- 2 bay leaves
- 4 garlic cloves , crushed
- 1 teaspoon whole peppercorn
- 10 cups water
- Your favorite fresh herbs
- 1 tablespoon apple cider vinegar optional
Instructions
- Optional Step - Brown Chicken Carcasses: Brown the chicken carcasses in Instant Pot Pressure Cooker with 1 tablespoon of oil. This will slightly elevate the flavors and result in a brown stock. Then, add 100ml water to deglaze the bottom of the pot with a wooden spoon.
- Pressure Cook Chicken Stock: Add all ingredients in Instant Pot. Pressure cook at High Pressure for 1 hour (the longer the better), then Natural Release.
- Strain & Cool Chicken Stock: Strain the chicken stock through a colander discarding the solids, then set aside to cool.Fat Cap: Let the chicken stock sit in the fridge until the fat rises to the top and form a layer of gel. Then, skim off the fat on the surface. Or you can remove the fat cap when you use the chicken stock.
- Use or Freeze: You can use the stock immediately, keep it in the fridge, or freeze it for future use.
Storage:
- Silicone Mold: – We love freezing our chicken stock with this mold! After they freeze in the mold, we pop them out and store them in ziploc freezer bags. It’s a great portion for many recipes, thaws quickly, and super convenient.
- Ball Glass Jars – Since we love the silicone mold method, we've never used these specific jars before, but many users have recommended that this brand's wide-mouth straight jar design is great for freezing.
Equipments used:
Notes
- Storage Duration: chicken stock can sit in the fridge for 3 to 5 days; it can freeze for up to one year.
- Apple Cider Vinegar: tales has it that adding apple cider vinegar will help draw the calcium out of the chicken bones.
- Dried Herbs: filter out all the dried herbs before freezing if you've added them.
- For Richer, Thicker, and Darker Stock:1. Use a minimum of 1 pound to 1 quart/liter ratio of chicken and water.2. Add chicken feet for extra gelatin and a richer, thicker stock.3. Dice your veggies rather than roughly chopping them. 4. Roast your veggies and chicken carcasses for richer taste and color.5. You don’t need to add any salt to your chicken stock.
- Rate Amy + Jacky's Recipe: If you've tried our recipe, rate the recipe in the Comments section. Thank you!
Nutrition Information
Show Details
Calories
18kcal
(1%)
Carbohydrates
4g
(1%)
Sodium
28mg
(1%)
Potassium
102mg
(3%)
Sugar
1g
(2%)
Vitamin A
2075IU
(42%)
Vitamin C
3mg
(3%)
Calcium
24mg
(2%)
Iron
0.1mg
(1%)
Nutrition Facts
Serving: 10cups
Amount Per Serving
Calories 18 kcal
% Daily Value*
| Calories | 18kcal | 1% |
| Carbohydrates | 4g | 1% |
| Sodium | 28mg | 1% |
| Potassium | 102mg | 2% |
| Sugar | 1g | 2% |
| Vitamin A | 2075IU | 42% |
| Vitamin C | 3mg | 3% |
| Calcium | 24mg | 2% |
| Iron | 0.1mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
102 reviews
Excellent
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