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Ever find yourself with a leftover chicken carcass after dinner? Here's my secret - don't bin it! Turn that scrap into rich, golden chicken stock. Simple ingredients, practically no effort, and your Instant Pot does all the hard work. Trust me, once you've tasted homemade, you'll never go back to store-bought. It's a staple in my kitchen, and it's about to become one in yours too. Ready to amp up your cooking game? Let's get started.
Ingredients for Homemade Chicken Stock in the Instant Pot
- Whole chicken carcass: Adds rich flavor and body to the stock, providing depth and complexity to the final dish.
- Onion: Enhances the overall flavor profile with its natural sweetness and adds aromatic notes to the stock.
- Carrots: Contribute a subtle sweetness and earthy flavor, adding depth and color to the stock.
- Celery stalks: Provide a savory base note and aromatic quality, enhancing the overall taste of the stock.
- Garlic: Infuses a mild pungency and depth of flavor, complementing the other ingredients in the stock.
- Bay leaf: Imparts a subtle herbal note and enhances the overall aroma of the stock.
- Whole peppercorns: Add a mild heat and depth of flavor, balancing the other ingredients in the stock.
Essential Tools for Making Instant Pot Chicken Stock
- Instant Pot: Essential for pressure cooking the chicken stock quickly, infusing flavors and extracting nutrients efficiently.
- Strainer: Needed to separate the liquid stock from the solid ingredients, ensuring a clear and smooth final product.
Instant Pot Chicken Stock Recipe: Simple Steps
Equipment
- Instant Pot
- Strainer
Ingredients:
Main Ingredients
- 1 whole chicken carcass
- 1 onion, quartered
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 cloves garlic, smashed
- 1 bay leaf
- 1 teaspoon whole peppercorns
- as needed water to cover ingredients
Read more: Instant Pot Popcorn Recipe: Simple Steps
Instructions:
- Place all ingredients in the Instant Pot.
- Fill with water until ingredients are covered.
- Close the lid and set to high pressure for 1 hour.
- Allow for natural pressure release.
- Strain the stock and discard solids.
- Use immediately or store in the fridge or freezer.
Notes:
Nutrition value:
Keywords:
Read more: Instant Pot Yogurt Recipe: Simple Steps
Tips for Storing and Freezing Instant Pot Chicken Stock
Make Ahead Instructions
- Prepare the chicken stock as directed.
- Allow the stock to cool to room temperature.
- Store in an airtight container in the refrigerator for up to 3 days.
Freezing Instructions
- Cool the chicken stock completely.
- Pour into freezer-safe containers, leaving room for expansion.
- Label with the date and freeze for up to 3 months.
Adding a splash of apple cider vinegar to the chicken stock can help extract more nutrients from the bones and vegetables, making the stock even more nutritious.
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