Instant Pot Chicken Stock Recipes

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INSTANT POT CHICKEN STOCK



Instant Pot Chicken Stock image

Make easy homemade chicken stock in the Instant Pot. It's way better than anything from the store and superfast. This pressure cooker chicken stock recipe will change your life.

Provided by Sara Bir

Categories     Soup     Instant Pot     Make-ahead     Pressure Cooker

Time 1h20m

Number Of Ingredients 6

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

Steps:

  • Let the pressure release naturally: This can take up to 30 minutes.
  • Store or freeze: Stock will keep in the refrigerator for up to a week, or transfer to freezer containers and freeze for up to a year.

INSTANT POT® CHICKEN STOCK (BONE BROTH)



Instant Pot® Chicken Stock (Bone Broth) image

Best bone broth that consistently gels. Any roast chicken will do, but a great way to use your leftover store bought rotisserie chickens.

Provided by mommasayso

Time 3h40m

Yield 10

Number Of Ingredients 12

2 medium onions
2 stalks celery, with leaves
2 medium carrots
2 cloves garlic
2 ½ pounds chicken carcass
2 bay leaves
2 tablespoons soy sauce
1 tablespoon cider vinegar
2 teaspoons whole black peppercorns
½ teaspoon dried marjoram
½ teaspoon dried thyme
8 cups water, or as needed

Steps:

  • Without peeling any skin or trimming any ends, prepare vegetables: Roughly chop onions. Roughly slice celery and carrots. Smash garlic gloves.
  • Place chicken carcasses in a 6-quart multi-functional pressure cooker (such as Instant Pot®). Add onions, celery, carrots, garlic, bay leaves, soy sauce, vinegar, peppercorns, marjoram, and thyme. Loosely pack down. Add enough water to reach the max fill level. Close and lock the lid.
  • Select high pressure according to manufacturer's instructions; set timer for 2 1/2 hours. Allow 10 to 15 minutes for pressure to build.
  • Release pressure using the natural-release method according to manufacturer's instructions for 45 minutes. Unlock and remove the lid.
  • Use a mesh strainer to strain solids from liquids. Cool and remove the solidified layer of fat if you wish.

Nutrition Facts : Calories 258.6 calories, Carbohydrate 4.2 g, Cholesterol 95.3 mg, Fat 17.4 g, Fiber 1 g, Protein 20.3 g, SaturatedFat 4.9 g, Sodium 288.4 mg, Sugar 1.7 g

INSTANT POT CHICKEN BROTH



Instant Pot Chicken Broth image

Keep this simple recipe for chicken broth on hand, and have a nourishing base for soups and sauces ready in (almost) an instant.

Provided by Shira Bocar

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 1h40m

Yield Makes 2 1/2 quarts

Number Of Ingredients 8

3 pounds chicken wings or chicken parts (such as backbones, necks, wing tips)
2 carrots, cut into thirds
2 stalks celery, cut into thirds
1 onion, skin on and quartered
6 sprigs flat leaf parsley
1 bay leaf
1 teaspoon whole black peppercorns
1 tablespoon kosher salt

Steps:

  • Combine chicken, carrots, celery, onion, parsley, bay leaf, peppercorns, and salt in a 6-quart Instant Pot. Add 10 cups water and bring to a simmer on "Sauté" set to high; skim foam from surface.
  • Secure lid and switch to "Pressure Cook" setting; adjust pressure to high and set timer for 45 minutes. Once cycle is complete, quick-release pressure manually. Once the steam has been released, carefully remove lid and let cool slightly.
  • Strain broth through a fine-mesh sieve (discard solids); skim rendered fat from surface with a spoon and let cool to room temperature. Broth can be refrigerated up to 3 days or frozen up to 3 months.

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