Why we love this Instant Pot Chicken Stock Recipe
Ever since I first mastered this easy stock recipe, I’ve always kept a few jars of it in my fridge! Here’s why I make it so often:
Quick: It really doesn’t get quicker than this. Rich, flavorful homemade broth in just 20 minutes! Healthy: It’s got no added salt and no artificial preservatives. It’s truly the best stock you can get your hands on. Inexpensive: Chicken bones, veggies and minimal seasonings make this recipe budget friendly.
Where can I get chicken bones?
The easiest way to get some chicken bones is to grab a rotisserie chicken from the store. Once you’ve picked off all of the meat, you can use the bones to make this easy chicken stock recipe.
How to Store
Portion the stock into jars with tight fitted lids. Properly stored, stock will keep in the fridge for up to 1 week.
How to Freeze
Measure and label into large zip-top bags to freeze. Chicken stock will last about 6 months in the freezer.
Serving Suggestions
Along with classic soups and stews, you can use chicken stock to add depth to all kinds of dishes. Here’s some ideas:
Chicken Mac and Cheese Recipe Honey Mustard Chicken Skillet Chicken Alfredo Recipe (Homemade) Chicken Coq a Vin Recipe
More Instant Pot Recipes We Love
Instant Pot Whole Chicken Instant Pot Chicken Tenders Instant Pot Chicken Breasts Instant Pot Chicken and Rice Instant Pot Chicken Drumsticks Instant Pot Chicken Thighs
How to make Instant Pot Chicken Stock Step by Step
Pressure cook the stock: Place all ingredients (2/3lbs chicken bones, 1 diced onion, 1-2 chopped carrots, 1-2 celery ribs, 3 bay leaves, pinch of peppercorns, 1 garlic clove and 6 cups water) into the Instant Pot. Set the valve to seal. Cook on high pressure for 15 minutes, then let natural release. Strain it: Strain the stock through a strainer to separate the solid ingredients from the liquid. Skim it: Once the stock has cooled, skim off any fat that has gathered at the top. Use the stock or store it for later use.
