Description
A quick and easy way to make rich, savory chicken stock in an Instant Pot, perfect for soups, risottos, and sauces.
Ingredients
- 2–3 lb chicken bones or carcass
- 1 large onion, quartered
- 2 carrots, halved
- 2 celery stalks, halved
- 4 garlic cloves, crushed
- 2 bay leaves
- 1 teaspoon whole black peppercorns
- 10 cups cold water
Instructions
- Optional: Roast bones and vegetables at 425°F for 20–30 minutes for deeper flavor.
- Place all ingredients in a 6-quart Instant Pot.
- Set to High Pressure for 30 minutes.
- Allow a natural pressure release for 10–15 minutes, then quick-release remaining pressure.
- Strain through a fine-mesh sieve lined with cheesecloth.
- Cool and refrigerate or freeze in portions for later use.
Notes
Always start with cold water to help proteins and impurities rise to the surface for cleaner stock. Strain and chill immediately to limit bacterial growth.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Pressure Cooking
- Cuisine: American