Stop! Don’t toss out those chicken bones and veggie scraps — turn them into chicken stock. This simple Instant Pot chicken stock recipe will save you money and cut down on kitchen waste.
Prep Time5 minutesmins
Cook Time45 minutesmins
Total Time1 hourhr20 minutesmins
Course: Soups
Cuisine: American
Keyword: Instant Pot Chicken Stock
Servings: 1
Ingredients
chicken carcass and/or chicken bones
3 cupsvegetable scrapscelery, carrots, onions
2clovesgarlic
3sprigsthyme
3bay leaves
1tbspkosher salt
10peppercorns
10cupscold water
Instructions
OPTIONAL: Place strainer insert into Instant Pot.
Place chicken bones, vegetable scraps, herbs, and seasoning into the Instant Pot and cover with water. Do not surpass the maximum fill line on the Instant Pot.
Place the lid on the Instant Pot and put the vent in the sealed position. Set the cook time using the manual setting for 45 minutes.
Allow the Instant Pot to release pressure naturally — around thirty minutes. At this time, you can release the remaining pressure manually.
Strain the chicken stock over a large bowl.
Cool the stock by placing your bowl of stock into an ice bath (you can fill your sink with ice water and then place the bowl down in it). Once it is completely cooled, transfer the stock to a storage container. Store in the refrigerator for up to three days or in the freezer for up to three months.
Notes
Adapt the ingredients to what you have on hand. Use items like carrots, celery, leeks, onions, garlic, rosemary, parsley, and thyme.