Instant Pot Chicken Stock

Name: Instant Pot Chicken Stock
Total time: 3 h 40 min
Ingredients: 1 chicken carcass or bones from roasted chicken; 1 carrot washed and cut into quarters; 2 large onions peeled and cut in half; 2 stalks of celery, leaves included cut into quarters; 1-2 sprigs fresh thyme optional; 1 tablespoon kosher salt; 1 teaspoon peppercorns; 2-3 bay leaves; 10 cups cold water

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Total: 220

Servings: 12

Ingredients

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1 chicken carcass or bones from roasted chicken1 carrot washed and cut into quarters2 large onions peeled and cut in half2 stalks of celery, leaves included cut into quarters1-2 sprigs fresh thyme optional1 tablespoon kosher salt1 teaspoon peppercorns2-3 bay leaves10 cups cold water

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Instructions

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Step 1

If using the strainer insert, place the insert into the inner pot of the instant pot.

Step 2

Place the chicken bones, vegetables, herbs, salt and peppercorns in the strainer or directly in the inner pot of the pressure cooker.

Step 3

Pour the water over the scraps. Feel free to add more water, but DO NOT let the water reach above two-thirds of the way full.

Step 4

Place the lid on the Instant Pot and be sure the vent knob is pointed towards sealed, not venting.

Step 5

Set cook time for High Pressure by hitting manual or pressure and using the plus or minus buttons to read 45 minutes for chicken stock and 120 minutes for bone broth.

Step 6

Once cook time has elapsed, let naturally release for at least 30 minutes.

Step 7

Strain stock and allow to cool slightly before transferring to containers to store.

Step 8

Once the stock has cooled and has been refrigerated, you may notice a layer of fat form on top of the stock. Simply use a spoon to skim that off the stock and discard.