Instant Pot Chicken Stock is easy to make and tastes so much better than the store-bought stuff. Once you try making chicken broth in the Instant Pot, you’ll never go back to using the store-bought stuff.
Course Instant Pot Recipes
Cuisine American
Prep Time 5 minutesminutes
Cook Time 2 hourshours
Total Time 2 hourshours5 minutesminutes
Calories 18kcal
Author Robin Donovan
Ingredients
1chicken carcass
2carrotschopped
1onionhalved
2smashed garlic cloves
1tablespoonapple cider vinegar
1teaspoonwhole black peppercorns
1teaspoonkosher salt
2bay leavesoptional
1teaspoondried parsleyoptional
8cupsof waterenough water to come to 1-inch below MAX fill line
Instructions
Add all of the ingredients to the Instant Pot.
Close and seal the lid.
Cook on high pressure for 120 minutes. It should take about 20 minutes to come to pressure.
Once the IP is done, allow it to naturally release. It should take about 20 minutes to release and for the pin to drop.
Strain the broth through a fine-mesh sieve.
Allow the broth to cool, then refrigerate overnight.
The next day, remove any fat that has congealed on the top and then transfer the broth to storage containers and store in the refrigerator for up to 5 days or in the freezer for up to 3 months.
Notes
1. Once you've skimmed the fat from the stock, you can transfer it to freezer safe containers and freeze it for up to 6 months.2. You can use any chicken bones you have, or even use a duck carcass or a goose carcass in place of chicken.