Instant Pot Chicken Stock

• servings: 12 servings
• active time: 5 minutes
• total time: 1 hour 50 minutes

Ingredients

1 chicken carcass or bones from roasted chicken

1 carrot (washed and cut into quarters)

2 large onions (peeled and cut in half)

2 stalks of celery, leaves included (cut into quarters)

1-2 sprigs fresh thyme (optional)

1 tablespoon kosher salt

1 teaspoon peppercorns

2-3 bay leaves

10 cups cold water

Directions

Insert

If using the strainer insert, place the insert into the inner pot of the instant pot.

Add

Place the chicken bones, vegetables, herbs, salt and peppercorns in the strainer or directly in the inner pot of the pressure cooker.

Cover

Pour the water over the scraps. Feel free to add more water, but DO NOT let the water reach above two-thirds of the way full.

Seal

Place the lid on the Instant Pot and be sure the vent knob is pointed towards sealed, not venting.

Pressure Cook

Set cook time for High Pressure by hitting manual or pressure and using the plus or minus buttons to read 45 minutes for chicken stock and 120 minutes for bone broth.

Pressure Release

Once cook time has elapsed, let naturally release for at least 30 minutes.Â

Strain stock and allow to cool slightly before transferring to containers to store.

Skim

Once the stock has cooled and has been refrigerated, you may notice a layer of fat form on top of the stock. Simply use a spoon to skim that off the stock and discard.

Nutrition

• Calories: 1 kcal
• Total Fat: 1 g
• Saturated Fat: 1 g
• Unsaturated Fat: 2 g
• Sodium: 591 mg
• Total Carbohydrate: 1 g
• Dietary Fiber: 1 g
• Total Sugars: 1 g
• Protein: 1 g