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Instant Pot Chicken Stock Recipe
Rahat

Instant Pot Chicken Stock Recipe

There’s nothing quite like the rich, savory aroma of homemade chicken stock simmering in your kitchen. This Instant Pot Chicken Stock Recipe delivers deep, comforting flavors in just 2 hours, making it a game-changer for busy cooks.
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Prep Time 5 minutes
Cook Time 2 minutes
Total Time 2 minutes
Servings: 12 cups
Calories: 9
Ingredients Equipment Method Nutrition

Ingredients
  

  • 1 chicken carcass I use a picked-over rotisserie or roaster chicken or 3 lbs chicken wings
  • 1 medium yellow onion cut in half (leave peel on)
  • 2 carrots cut into thirds
  • 2 celery stalks with leaves cut into thirds
  • 5 garlic cloves halved (peels intact)
  • ¼ cup parsley leaves and stems small bunch of parsley
  • 5 sprigs fresh thyme
  • 1 bay leaf
  • 1 teaspoon salt
  • 1 teaspoon whole peppercorns
  • 2 Tablespoons freshly squeezed lemon juice
  • 8-10 cups water (1.9-2.3 L)

Equipment

  • pressure cooker

Method
 

  1. Add all ingredients to your pressure cooker, being sure to not fill water above the “MAX FILL” line on the pressure cooker.
  2. Select manual setting, high pressure, and turn vent to “sealing”. Set time for 45 minutes.
  3. Once 45 minutes has passed, allow pressure to release naturally.
  4. Discard chicken remains and large vegetable pieces. Strain stock through a fine mesh strainer, removing and discarding all solid pieces/scraps that remain.
  5. Allow to cool before portioning into airtight containers and refrigerating. After overnight refrigeration you may easily skim the fat cap off the surface of the stock before using.

Nutrition

Calories: 9kcalCarbohydrates: 2gProtein: 0.4gFat: 0.1gSaturated Fat: 0.01gSodium: 208mgPotassium: 78mgFiber: 1gSugar: 1gVitamin A: 64IUVitamin C: 3mgCalcium: 17mgIron: 0.2mg
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