Instant Pot Chicken Stock (Bone Broth)

Name: Instant Pot Chicken Stock (Bone Broth)
Prep time: 15 min
Total time: 220 min
Yield: 10
Ingredients: 2 medium onions; 2 celery stalks (including leaves); 2 medium carrots; 2 cloves of garlic; 2 ½ pounds of chicken carcass; 2 bay leaves; 2 tablespoons of soy sauce; 1 tablespoon of cider vinegar; 2 teaspoons of whole black peppercorns; ½ teaspoon of dried marjoram; ½ teaspoon of dried thyme; 8 cups of water (or as needed)

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Instant Pot Chicken Stock: The Secret to Flavorful Dishes

Are you tired of using store-bought chicken stock that lacks depth and flavor? Look no further! Making your own chicken stock, also known as bone broth, is a game-changer in the kitchen. And with the help of your trusty Instant Pot, it’s easier than ever to whip up a batch of delicious homemade chicken stock.

Why Make Chicken Stock in an Instant Pot?

Using an Instant Pot to make chicken stock is like having a culinary wizard at your disposal. It’s a magical device that combines the convenience of a slow cooker with the speed of a pressure cooker. The result? A rich and flavorful chicken stock that would take hours on the stovetop, ready in a fraction of the time.

With the Instant Pot, you can extract the maximum amount of flavor from the chicken bones and vegetables in a short amount of time. The pressurized environment allows the flavors to meld together, creating a stock that is both robust and aromatic.

The Benefits of Homemade Chicken Stock

When you make chicken stock from scratch, you have complete control over the ingredients. No more worrying about added preservatives or excessive sodium content. You can customize the stock to your liking, adding your favorite herbs and spices for an extra kick of flavor.

Homemade chicken stock is also incredibly versatile. Use it as a base for soups, stews, sauces, and gravies. It adds a depth of flavor that no store-bought stock can match. Plus, you can freeze leftover stock in ice cube trays for easy portioning whenever a recipe calls for a little extra flavor.

How to Make Instant Pot Chicken Stock

Making chicken stock in an Instant Pot is a breeze. Start by collecting chicken bones, such as leftover roasted chicken carcasses or chicken wings. Add the bones to the Instant Pot along with a combination of vegetables like onions, carrots, and celery. Throw in some herbs and spices, and cover everything with water.

Next, set the Instant Pot to the pressure cook setting and let it work its magic. Within an hour, you’ll have a heavenly aroma wafting through your kitchen. Once the pressure has released, strain the stock and discard the solids. You’re left with a golden liquid that is the key to elevating your dishes to new heights.

Frequently Asked Questions (FAQs)

Q: Can I freeze Instant Pot chicken stock?

A: Absolutely! Freezing chicken stock is a great way to extend its shelf life. Just make sure to use freezer-safe containers or freezer bags, leaving some room for expansion.

Q: How long does homemade chicken stock last in the refrigerator?

A: Homemade chicken stock can be stored in the refrigerator for up to 4-5 days. If you’re not planning to use it within that time, freezing is your best option.

Q: Can I use chicken bones from a rotisserie chicken?

A: Yes! The bones from a rotisserie chicken are perfect for making chicken stock. They add a depth of flavor that will take your stock to the next level.

Q: Can I make vegetarian stock in an Instant Pot?

A: Absolutely! If you prefer a vegetarian option, simply omit the chicken bones and use a combination of vegetables, herbs, and spices to create a flavorful vegetable stock.

Q: Can I reuse chicken bones to make stock?

A: You can! After making a batch of chicken stock, strain and refrigerate the stock. Once chilled, the fat will solidify on the surface, making it easy to remove. You can then reuse the bones to make another batch of stock.

Q: Can I use frozen chicken bones to make stock?

A: Absolutely! Frozen chicken bones work just as well as fresh ones. The pressure cooking process will extract all the flavor and nutrients from the bones, resulting in a delicious stock.

Q: Can I use chicken stock instead of broth in recipes?

A: Yes, you can! Chicken stock and chicken broth are often used interchangeably in recipes. However, keep in mind that stock has a richer and more concentrated flavor compared to broth.

Q: Can I make chicken stock without an Instant Pot?

A: Yes, you can! If you don’t have an Instant Pot, you can still make delicious chicken stock on the stovetop. Simply simmer the ingredients in a large pot for several hours to extract the flavors.

In Conclusion

Making chicken stock in an Instant Pot is a game-changer. It’s a simple and efficient way to elevate your dishes with a depth of flavor that store-bought stock can’t match. So why settle for mediocrity when you can create culinary masterpieces with homemade chicken stock? Grab your Instant Pot and get ready to unleash your inner chef!

Instant Pot Chicken Stock (Bone Broth)

Prep15 min

Total3 hr 40 min

Servings10

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

Prepare the vegetables by roughly chopping the onions, slicing the celery and carrots, and smashing the garlic cloves.
In a 6-quart multi-functional pressure cooker, place the chicken carcasses.
Add the onions, celery, carrots, garlic, bay leaves, soy sauce, vinegar, peppercorns, marjoram, and thyme to the pressure cooker. Loosely pack down the ingredients.
Add enough water to reach the maximum fill level of the pressure cooker.
Close and lock the lid of the pressure cooker.
Select the high-pressure setting according to the manufacturer’s instructions and set the timer for 2 1/2 hours.
Allow 10 to 15 minutes for the pressure to build.
After the cooking time has elapsed, release the pressure using the natural-release method as described in the manufacturer’s instructions for 45 minutes.
Unlock and remove the lid of the pressure cooker.
Use a mesh strainer to strain the solids from the liquids.
If desired, cool the liquid and remove the solidified layer of fat.