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Simple Recipes for Every Day

Instant Pot Chicken Stock

homemade chicken stock in the instant pot
  • Serves:  12
  • Prep Time:  10 min
  • Cook Time:  1 hr 30 min

Ingredients

  • 2 -3 pounds chicken wings, or leftover chicken carcass bones
  • 1 medium yellow onion, cut in half
  • 2 medium carrots, cut in half
  • 2 large celery ribs, cut into thirds
  • 1 head garlic, cut in half
  • 2 bay leaves
  • 10 stems fresh flat leaf parsley
  • 2 teaspoons whole peppercorns
  • 2 teaspoons sea salt, (optional)

Method

  1. Add all ingredients to an 8 quart instant pot. Add water just to the max fill line. Set instant pot to sauté mode and bring to a rapid boil, using a spoon to scrape any foam off the top.
  2. Secure the lid with a valve set to seal. Using the manual pressure cook setting, set pressure cooker to high for 45 minutes. Once cook time has finished, allow it to naturally release for at least 30 minutes. Turn the release valve to vent and remove the lid.
  3. Discard chicken and vegetables for pot. Pour chicken stock through a fine mesh strainer before storing in an airtight container.
  4. Stock can be stored in the refrigerator for 5 days or in the freezer for up to 6 months.