Instant Pot Chicken Stock
 
Prep time
Cook time
Total time
 
Make the most out of your rotisserie chicken by making a quick batch of Instant Pot Chicken Stock. Such a great way to add deeper flavor to your favorite soups and other dishes.
Author:
Recipe type: Chicken Stock
Serves: 8-12 cups
Ingredients
  • Chicken bones (I usually use the bones from a rotisserie chicken after I have taken all the meat off. I save the skin, though, and add that, too, because it adds more flavor.)
  • Carrot*
  • Celery*
  • Onion*
  • 2 tsp salt
  • ¼ tsp Pepper (or 10-12 pepper corns)
  • Herbs and bay leaves (optional)
  • Water
  • *You can use a whole onion quartered, 2 stalks of celery, and 1-2 carrots or if you plan ahead you can save the ends and scraps from those things in a freezer bag and use those when you have enough saved up.)
Instructions
  1. Put the chicken bones, veggies, salt and pepper into the Instant Pot. You can also add herbs or a bay leaf if you would like.
  2. Add water until the Instant Pot is ⅔ full. Do not fill higher than ⅔ full.
  3. Put the lid on and set the Instant Pot on high pressure for 40 minutes.
  4. You can do either a quick release or a slow release.
  5. Strain the chicken stock to separate the stock from the bones and veggies to discard. Taste stock and add more salt if desired. (The amount of stock this recipe will make depends on how big your instant pot is.)
  6. Let stock cool and then put in air tight containers and store in the fridge for 3-4 days or the freezer for up to six months.
Recipe by Real Life Dinner at https://reallifedinner.com/instant-pot-chicken-stock/