Instant Pot Chicken Stock
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Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
30 mins
-
Servings
8 cups
-
Calories
825 kcal
-
Cuisine
American
Instant Pot Chicken Stock
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This Instant Pot chicken stock is so easy–thanks to our Instant Pot–and full of delicious flavors, you’ll wonder why you haven’t tried it before!
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Ingredients
- 2 raw chicken backbones/tailbones
- 2 carrots ends trimmed and chunked
- 2 small zucchinis chunked
- 1 celery stalk
- 1 ear sweet corn cut into three pieces
- 1 small handful of cilantro about 9 stems
- 1 garlic clove
- 1/4 yellow onion sliced
- 2 teaspoons kosher salt
- 1/4 teaspoon black pepper
- 8-1/2 cups water
Instructions
- To your Instant Pot add all the ingredients and pour in the water.
- Add the lid and make sure the vent nozzle is in the sealing position.
- Close the lid and cook on high pressure for 20 minutes.
- Once that is done, release the vent and open the lid.
- Add in your zucchini and cook for another 3 minutes
- Strain the broth and discard the cooked vegetables.
- Serve immediately with noodles, matzo balls, rice, and or veggies, or store in the fridge for up to a week.
Nutrition Information
Show Details
Serving
1g
Calories
825kcal
(41%)
Carbohydrates
5g
(2%)
Protein
65g
(130%)
Fat
59g
(91%)
Saturated Fat
17g
(85%)
Polyunsaturated Fat
37g
Cholesterol
324mg
(108%)
Sodium
597mg
(25%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Nutrition Facts
Serving: 8cups
Amount Per Serving
Calories 825 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 825kcal | 41% |
| Carbohydrates | 5g | 2% |
| Protein | 65g | 130% |
| Fat | 59g | 91% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 37g | 218% |
| Cholesterol | 324mg | 108% |
| Sodium | 597mg | 25% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
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