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Recipe: Instant Pot Chicken Stock

INSTANT POT CHICKEN STOCK

I have a stove top pressure cooker that I have used less and less frequently in the last few years, but I am new to electric “one pot” pressure cookers. After a month of using an Instant Pot (Ultra), I am very impressed with it! Along with overnight porridge (steel cut oats, buckwheat groats, etc), pulled pork, beets, and whole chickens, it makes a lovely chicken stock – especially when I need to finish the stock in under 2 hours.

Don’t have an electric pressure cooker? Here’s our Classic Chicken Stock recipe.

Ingredients

  • 1 whole pasture-raised chicken carcass / bones from a cooked chicken (roast the neck, too!)
  • giblets from one chicken (optional)
  • 2-4 chicken feet (optional)
  • 2 tablespoons vinegar (optional*)
  • 1 large onion, coarsely chopped
  • 2 carrots, peeled and coarsely chopped
  • 3 celery stalks, coarsely chopped
  • assorted veggie scraps like broccoli stems, leek greens, celery hearts, etc. (I freeze these to save for stock as I cook throughout the week)
  • garlic (as much or as little as you’d like!)
  • 1 tablespoon 3R Prairie Pollo poultry mix (optional)
  • 1 bunch parsley

* Adding vinegar is thought to acidify the liquid to help release minerals; however it is doubtful that such a small amount of vinegar lowers the pH in the pot enough to do this.

Preparation

  1. Place all ingredients in the Instant Pot, filling it to just cover or to the maximum fill line. Make sure your sealing ring is in place on the lid; close and lock the lid; check that the Quick Release button is in the right direction.
  2. Select [Broth/Soup] on an Ultra or [Manual] on Low on other models and adjust the time [+] anywhere from 30 min – 120 min. I have found 50+ min is needed to get a gelatinous stock full of collagen goodness. 
  3. When time is up, open the pressure cooker using Natural release. Natural release is particularly important because of the large volume of liquid in the pot. Note also that because of all the liquid, it takes an extra 70+ min to come up to pressure and natural release.
  4. Strain the broth into a clean bowl, and then pour the broth into clean jars. Store in the refrigerator and use within the week or freeze, allowing for room for the liquid to expand. A layer of fat will come to the surface – use it! Once completely cooled (the next day), the stock should be jiggly with gelatinous goodness.
  5. Use on its own, combine with miso, astragalus, garlic and ginger for extra immune support, or use as the base of soups and sauces. Enjoy!

Photo credit: www.instantpot.com

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