Chicken stock in the Instant Pot®, yes please. I make a lot of stock. It is a great way to use up leftovers and so many recipes I use call for chicken stock. I have tried every way imaginable to make it, like simmered on the stove top, in the oven, and in my crock pot. Each of these methods take hours, coaxing out all of the flavors from the bones, aromatics, and spices. These are all wonderful methods, but none are particularly fast.
Enter the pressure cooker. By adding a few simple ingredients, I make a flavorful, rich, and clear stock in a little over an hour. My house smells amazing, and when finished, I portion and freeze because I always like to have stock on hand. Just a tip - store the carcass from roast chicken and all vegetable scraps in the freezer. You will always have what you need to make chicken stock, and it will cost you virtually nothing to make.
Chicken Stock in the Instant Pot®
Makes 10 cups
2 carrots, roughly chopped
3 stalks celery, roughly chopped
1 medium onion, roughly chopped
1 leftover roast chicken carcass
1 teaspoon sea salt
1 bay leaf
water to cover
1. Add ingredients to the pot. Add water to the 10 cup line. Lock lid making sure the valve is set to sealing. Press manual - high pressure and adjust time to 60 minutes. When finished, allow pressure to vent naturally.
2. Strain solids from stock. Allow to cool and refrigerate or freeze in portions for later.
Hi, I am Julie and welcome to Instantly Delicious. I am so glad you are here to share in my adventures with using an Instant Pot ® to make easy, nutritious, and Instantly Delicious food.
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