Best 3 Instant Pot Chicken Stock Recipes

Homemade chicken stock, also known as broth, is a versatile ingredient that can be used in a variety of dishes, from soups and stews to sauces and gravies. Preparing chicken stock in an instant pot is a convenient and time-saving method that yields a flavorful and nutritious broth. With just a few simple ingredients and steps, you can have a batch of delicious chicken stock ready in a fraction of the time it takes to simmer it on the stovetop. Whether you're a seasoned cook or a beginner in the kitchen, this guide will provide you with the necessary knowledge and instructions to make the perfect instant pot chicken stock.

Let's cook with our recipes!

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

Ingredients

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

Ingredients

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

Ingredients

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.

Tips:

Use a variety of bones. Using a combination of bones, such as chicken backs, necks, and wings, will give your stock a richer flavor.
Roast the bones before making the stock. Roasting the bones adds flavor and color to the stock.
Add vegetables and herbs to the stock. Vegetables and herbs, such as carrots, celery, onions, garlic, and parsley, add flavor and nutrients to the stock.
Simmer the stock for at least 4 hours. The longer you simmer the stock, the more flavor it will have.
Strain the stock before using it. Straining the stock removes any bones, vegetables, or herbs.
Store the stock in the refrigerator for up to 5 days or freeze it for up to 6 months.

Conclusion:

Making chicken stock in an instant pot is a quick and easy way to create a delicious and versatile ingredient that can be used in a variety of dishes. With just a few simple ingredients and a little time, you can have a batch of homemade chicken stock that is perfect for soups, stews, sauces, and more. So next time you're looking for a way to add flavor to your cooking, give instant pot chicken stock a try!