Home Recipes Instant Pot Chicken Stock (Chicken Bone Broth)

Instant Pot Chicken Stock (Chicken Bone Broth)

by Mary Seibert
There’s nothing more comforting when you’re feeling sick than having a nice warm mug of savory chicken stock. This stock is the fundamental basis for most soup recipes, but it’s also great to keep around for sipping. You can also freeze it into smaller portions for easy incorporation into recipes. 

Serves: 8

There’s nothing more comforting when you’re feeling sick than having a nice warm mug of savory chicken stock. This stock is the fundamental basis for most soup recipes, but it’s… Recipes Instant Pot Chicken Stock (Chicken Bone Broth) European Print This
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 1 lb chicken backs, We typically use 2 chicken carcasses, frozen after roasting up a whole chicken. 
  • 1 gallon water, filtered or distilled.
  • 1 Tbsp apple cider vinegar
  • 1 cup carrots, 2 whole carrots - no need to peel
  • 1 cup celery, a few stalks, you can also add the greens.
  • 2 bay leaves
  • 1 onion - sliced in half, keep skin on
If you haven't yet got an instant pot, we recommend this one due to it's large size. 

Instructions

 

Process

  1. Add the chicken carcasses to the Instant Pot, along with the carrots, celery, apple cider vinegar, onion, and bay leaves.
  2. Add water until close to the max fill line (I always like leaving a little extra room).
  3. Lock the lid, seal, and set to "Manual" - increase the time to 70 minutes.
  4. Once finished cooking, you can either do a rapid pressure release (we like to do this into our hood vent). Strain the broth into a very large bowl through a strainer. We discard the bones and vegetables.
  5. This broth will keep for about a week in the refrigerator, or a few months frozen.

 

Notes

If you don't have an instant pot, you can also simmer your stock in a large pot on the stove for several hours (4-6 hours), or in a slow cooker on low 8-12 hours. We don't typically like cooking broth longer, because the flavor profile changes over time.

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