Instant Pot Chicken Stock
Now you can make homemade chicken stock in just 45 minutes in the Instant Pot! Freeze up to 3 months, perfect for stews, soups and sauces!
Ingredients
- 3 pounds chicken wings
- 1 large carrot, peeled and halved
- 2 celery ribs, halved
- 1 large onion, quartered
- 1 head garlic, halved crosswise
- 5 sprigs fresh thyme
- 1 bay leaf
- ¾ teaspoon whole black peppercorns
- 1 teaspoon kosher salt
- 10 cups cold water, or more, as needed
Equipment
Instructions
- Place chicken wings, carrot, celery, onion, garlic, thyme, bay leaf, peppercorns and salt into a 6-qt Instant Pot®. Stir in water to the max fill line, about 10 cups.
- Select manual setting; adjust pressure to high, and set time for 45 minutes. When finished cooking, naturally release pressure according to manufacturer’s directions, about 20-30 minutes.
- Strain stock through a fine-mesh sieve; discard solids. Skim any remaining fat from surface and discard; let cool completely.
- Divide into airtight containers; place in refrigerator up to 3 days or freezer up to 3 months.
Notes
- Save your scraps. Store leftover chicken bones, carcasses and skin in a resealable freezer bag, adding them to the stock for even more flavor.
- Start with cold water. This will allow the Instant Pot to extract maximum flavor and collagen, resulting in a clearer stock as it slowly comes to pressure.
- Do not overfill. Add water just to the max fill line only, ensuring that the bones and vegetables are completely submerged.
- Let the pressure release naturally. Allow the Instant Pot to release pressure naturally to safely reduce pressure (will prevent the liquid from spewing out of the valve), yield a clear broth, and to gently pull maximum flavor and gelatin from the bones.
- Strain your stock. Use a fine-mesh sieve or a colander lined with a cheesecloth to remove bones, vegetable scraps and stray herbs, yielding an ultra-clean and clear stock.
- The stock will become gelatinous. This will happen in rich, high quality stock as the bones, cartilage and skin release collagen during the cooking process, breaking down into gelatin once chilled.