Best Instant Pot Chicken Stock Recipes

INSTANT POT® CHICKEN STOCK (BONE BROTH)

Steps:

• Without peeling any skin or trimming any ends, prepare vegetables: Roughly chop onions. Roughly slice celery and carrots. Smash garlic gloves.
• Place chicken carcasses in a 6-quart multi-functional pressure cooker (such as Instant Pot®). Add onions, celery, carrots, garlic, bay leaves, soy sauce, vinegar, peppercorns, marjoram, and thyme. Loosely pack down. Add enough water to reach the max fill level. Close and lock the lid.
• Select high pressure according to manufacturer's instructions; set timer for 2 1/2 hours. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions for 45 minutes. Unlock and remove the lid.
• Use a mesh strainer to strain solids from liquids. Cool and remove the solidified layer of fat if you wish.

INSTANT POT CHICKEN STOCK

Steps:

• Combine chicken parts, ground chicken, onion, carrot, celery, parsley, and 4 cups water in cooker insert. Lock on lid, making sure steam-release valve is in the proper sealed position. Select "Manual" and program for 1 hour at high pressure (it will take about 20 minutes for the pressure to build before cooking automatically begins).
• As soon as the time has elapsed, let pressure release naturally (this will take about 30 minutes). Strain stock through a fine-mesh sieve into a large glass measuring cup or airtight container. Let cool, then skim fat off top before using.