This is a genius way to make super-rich, homemade chicken stock.
There are so many recipes that call for chicken stock: soups (of course!), stews, braises, sauces, gravies. And luckily, there are a lot of store-bought brands that are really good and convenient. I always have several containers in my pantry, but the fact is that nothing beats homemade chicken stock, on its own or in any recipe. It just has a deeper, more satisfying flavor than any brand you can buy. But homemade chicken stock requires a good amount of time to make—at least three hours of simmering in order for it to be perfect.
Well, not anymore!! This recipe for Instant-Pot chicken stock takes about an hour and a half because of the Instant Pot’s ability to pressure-cook, and the stock comes out even richer and more flavorful than the one I simmer on the stove. And that means that now I almost always have homemade chicken stock in my freezer whenever I need it. (Good thing those boxed containers have a long shelf life!)
This recipe could not be easier. All the ingredients—a chicken carcass or chicken bones, the vegetables, bay leaves, and black peppercorns—go into the Instant Pot insert along with some water. You secure the lid, select the high pressure setting, and find something to do for 45 minutes while it cooks. Then allow 30 minutes for the pressure to release. When that’s done, strain the solids. The result is a terrifically rich and concentrated chicken stock that just elevates every dish you use it in.
You can usually get chicken bones from your butcher, but this recipe also suggests using a chicken carcass, and that is absolutely my go-to for this stock. Why? Because the carcass from a roasted bird brings out even more flavor from the bones. So, next time you serve Roasted Chicken or Rotisserie Chicken, pop the carcass into your Instant Pot and make some delicious stock!
What Is A Pressure Cooker?
If you’ve ever watched cooking competition shows, you’re probably familiar with the pressure cooker, a sealed pot that uses high temperatures to create steam and high pressure to cook food faster. In these timed competitions, chefs can pretty quickly complete dishes that normally take hours.
The Instant Pot is a multi-function pressure cooker. It is really versatile and can be used to cook many things, but its pressure-cooking function makes it perfect for chicken stock. A crucial part of this process comes after the cooking: letting the pressure release before opening the pot so you can remove the lid safely, without all the highly pressurized ingredients exploding out! While the chefs on cooking shows use the Quick Release function, the best way for us home cooks to do this is by using the Natural Release function. An added benefit of this choice is that it continues the cooking process gently, further deepening the rich flavor.
How Do I Store Leftovers?
Cooled Instant-Pot chicken stock can be stored in airtight containers in the refrigerator for up to 1 week and in the freezer for up to 6 months. I also like to freeze some in ice cube trays to use in gravies and sauces.
Serving Suggestions
Use this homemade Instant-Pot chicken stock for all kinds of soups, like family favorites Chicken Noodle Soup or Chinese classic Egg Drop Soup. Add even more flavor to this Shredded Chicken with homemade chicken stock, or use it to make this wonderful No-Drippings Gravy or to make the famous Marry Me Chicken even more irresistible.
I’ve discovered all sorts of other ways to use this stock to bring a wonderful robustness to so many familiar foods. For Mashed Potatoes, I boil the potatoes in this chicken stock instead of water and then save a little to add in when I mash. Sometimes I switch out half the milk in this Macaroni And Cheese with Instant-Pot chicken stock to lighten it up a bit without sacrificing any flavor. I also toss some stock into the water for these Perfectly Boiled Carrots, as well as into the olive oil for Sautéed Broccoli. Adding Instant-Pot chicken stock to any kind of cooked vegetable recipe just brings a lovely layer of flavor to the dish.
Instant-Pot Chicken Stock
Ingredients
- 1 chicken carcass or 2-3 pounds chicken bones
- 1 large, yellow onion halved
- 2 medium carrots cut into chunks
- 3 medium celery ribs cut into chunks
- 5 garlic cloves halved
- 3 bay leaves
- 8 stems fresh parsley
- 1 1/2 teaspoons whole peppercorns
- Water
- 1 1/2 teaspoons kosher salt optional
Instructions
- Place chicken bones, onion, carrots, celery, garlic, bay leaves, parsley, and peppercorns into the Instant Pot.
- Add enough water just to reach the max fill line of the Instant Pot.
- Secure the lid of the Instant Pot with the valve set to sealing. Select the manual pressure cook setting for high pressure and set it for 45 minutes.
- After cooking, allow the pressure to naturally release before venting; this will take about 25-30 minutes.
- Add salt, if using. Then, strain the stock through a fine mesh sieve and discard the solids.
- Allow the stock to cool before storing it in airtight containers.
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