This Instant Pot Chicken Stock recipe (you might call it Chicken Broth) creates a flavorful, gelatin-rich chicken stock that tastes better than the traditional version, but instead of simmering for endless hours, it’s ready in just about an hour.
I recall hours of a stockpot on my stove, waiting for the liquid to become infused with the flavor from the chicken bones and the vegetables.
Thanks to modern pressure cookers, like the Instant Pot and Mealthy, the flavor is more intense and the gelatin more perfect, but the time it takes is one mere hour.
It’s like three hours fast-forwarded to just 40 minutes!
Chicken stock is a staple at our house, and this recipe is perfect as the Chicken Stock can be made 4 days ahead.
Cover and refrigerator, or freeze in freezer bags or ice cube trays for up to six months.
I love Chicken Stock not only for its versatility and flavor, but it’s a great way to use the entire chicken.
You can use chicken breasts to create a flavorful chicken stock, but it will yield the thinnest bodied stock–and I’d rather eat the chicken breasts because they’re delicious (and expensive).
Instead, I like to use the cheaper, collagen-rich parts that typically no one cares to eat like backs, necks, carcass, wings, and any bone scraps you have (raw or cooked).
Just a note here, chicken feet will produce the most gelatin-rich stock, and according to nextshark.com, they are incredibly good for you.
Homemade Instant Pot Chicken Stock Recipe
Prep Time: 7 minutes
Cook Time: 40 minutes*
Total Time: 47 minutes
Servings: About 3 quarts (2.8 liters)
*Does not include time to bring to pressure nor Natural Release time as these times may vary.
The Heartwarming Elixir
Elevate your culinary creations with this simple yet flavorful Instant Pot Chicken Stock recipe. Bursting with aromatic ingredients and wholesome chicken parts, this stock serves as the foundation for countless dishes. Dive into the history and variations of this kitchen essential as you embark on a journey to create liquid gold.
Ingredients for Chicken Stock:
- 4 1/2 pounds mixed chicken parts (about 2 kg, don’t forget the carcass)
- 2 large yellow onions, diced
- 3 large carrots, sliced
- 6 medium celery ribs, sliced
- 4 cloves garlic
- 4 Italian parsley sprigs
- 2 tablespoons Thyme, optional
- 1 bay leaf
- 2 quarts Water (1.9 liters)
Directions: Crafting the Stock
- Assemble the Ingredients: Gather your chicken parts, onions, carrots, celery, garlic, parsley, Thyme (if using), bay leaf, and water. Prepare to transform these simple components into a flavorful elixir.
- Instant Pot Magic: Place all the ingredients into your Instant Pot, ensuring they’re comfortably covered by cold water. Don’t worry if the bones poke above the water; just ensure it stays at or below the Max-Fill line.
- Sealing the Deal: Secure the Instant Pot lid, making sure the Venting is turned off. It’s time to let the pressure build and the flavors mingle.
- Under Pressure: Set your Instant Pot to High Pressure and let the alchemy of cooking commence for 40 minutes. Allow the rich flavors to intermingle and transform into a delectable stock.
- The Natural Touch: After the cooking cycle, embrace the beauty of patience by allowing a Natural Release. This step contributes to the stock’s exceptional clarity and depth of flavor.
- Finishing Flourish: As the stock emerges from its culinary cocoon, skim off any excess fat that may have risen to the surface. Then, with anticipation, pour the liquid through a fine-mesh strainer, letting it flow gracefully into storage containers.
Expert Tips for a Stellar Stock:
- Balancing Act: Experiment with the ratio of chicken parts to vegetables to find your preferred balance of flavors. More chicken parts often result in a richer stock, while a higher vegetable ratio can add depth.
- Aromatic Adventure: Feel free to explore additional herbs and spices, such as rosemary or peppercorns, to customize the stock’s profile to your taste preferences.
Storing and Utilizing Your Creation:
Once cooled, store your homemade chicken stock in airtight containers. It’s the ideal base for soups, stews, sauces, and more. Freeze in convenient portions for future culinary endeavors.
FAQs: Answering Your Queries
Q: Can I use chicken bones only? A: While chicken bones can create a flavorful stock, using a combination of bones and meaty parts yields a more well-rounded flavor.
Q: Can I make this stock without an Instant Pot? A: Absolutely! Simmer the ingredients in a large stockpot over low heat for several hours to achieve the same delectable results.
Alternate Names:
- Homemade Chicken Broth
- Instant Pot Chicken Broth
- Chicken Bone Stock
*Cooking time may vary based on equipment and conditions.
Easy Instant Pot Chicken Stock Recipe
This Instant Pot Chicken Stock recipe (you might call it Chicken Broth) creates a flavorful, gelatin-rich chicken stock that tastes better than the traditional version, but instead of simmering for endless hours, it’s ready in just about an hour.
Ingredients
- 4 1/2 pounds mixed chicken parts (about 2 kg, don't forget the carcass)
- 2 large yellow onions, diced
- 3 large carrots, sliced
- 6 medium celery ribs, sliced
- 4 cloves garlic
- 4 Italian parsley sprigs
- 2 tablespoons Thyme, optional
- 1 bay leaf
- 2 quarts Water (1.9 liters)
Instructions
- Assemble the Ingredients: Gather your chicken parts, onions, carrots, celery, garlic, parsley, Thyme (if using), bay leaf, and water. Prepare to transform these simple components into a flavorful elixir.
- Instant Pot Magic: Place all the ingredients into your Instant Pot, ensuring they're comfortably covered by cold water. Don't worry if the bones poke above the water; just ensure it stays at or below the Max-Fill line.
- Sealing the Deal: Secure the Instant Pot lid, making sure the Venting is turned off. It's time to let the pressure build and the flavors mingle.
- Under Pressure: Set your Instant Pot to High Pressure and let the alchemy of cooking commence for 40 minutes. Allow the rich flavors to intermingle and transform into a delectable stock.
- The Natural Touch: After the cooking cycle, embrace the beauty of patience by allowing a Natural Release. This step contributes to the stock's exceptional clarity and depth of flavor.
- Finishing Flourish: As the stock emerges from its culinary cocoon, skim off any excess fat that may have risen to the surface. Then, with anticipation, pour the liquid through a fine-mesh strainer, letting it flow gracefully into storage containers.
Notes
- Balancing Act: Experiment with the ratio of chicken parts to vegetables to find your preferred balance of flavors. More chicken parts often result in a richer stock, while a higher vegetable ratio can add depth.
- Aromatic Adventure: Feel free to explore additional herbs and spices, such as rosemary or peppercorns, to customize the stock's profile to your taste preferences.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 393Total Fat: 22gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 160mgSodium: 152mgCarbohydrates: 4gFiber: 1gSugar: 2gProtein: 41g
Nutritional information may not be accurate