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How To Make Chicken Stock in Instant Pot
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5 from 4 votes

How To Make Chicken Stock in Instant Pot (including on the hob/stovetop instructions)

All you need to know, step-by-step guide on how to make chicken stock in Instant Pot, including on the hob (stovetop) instructions! Homemade chicken stock is easier than you think! 
Course Ingredient, Main, Soup, Stock
Cuisine American, British, International
Keyword chicken stock, Instant Pot, leftover roast chicken, pressure cooker, soup
Prep Time 10 minutes
Cook Time 1 hour 55 minutes
Total Time 2 hours 5 minutes
Servings 10 cups (2.4 ltr)
Calories 17kcal
Author Jo Allison

Ingredients

  • 1 -2 chicken carcasses (leftover roast/rotisserie chicken) (fresh or frozen)
  • 1 onion left unpeeled & halved
  • 2-3 celery sticks (including leaves) washed and roughly chopped
  • 2 large carrots unpeeled but well scrubbed and roughly chopped
  • 1-2 green leek tops (optional), feel free to use extra onion instead separated and washed to get rid of the grit
  • 3 bay leaves (or 2 if really large)
  • 10 peppercorns
  • ½ bunch (15g) large bunch of fresh parsley leaves and stalks
  • few sprigs of fresh thyme optional
  • 2.4 ltr (10 cups) water
  • 1 tablespoon salt optional at this stage

Instructions

Instant Pot

  • Prepare all the ingredients as per above (see notes below as well) and put them in your Instant Pot. Add chicken carcasses on top and pour over the water. Your water level should be below the Max line on your Instant Pot insert (if using 6 ltr pot). 
  • Make sure the seal is on properly on the lid and lock the lid into position on your Instant Pot (you will hear a little jingle noise once it's done). Set your steam release valve into "sealing" position and then press "Manual" button and set the Instant Pot to high pressure and adjust the timing to 60 min. The Instant Pot display will show "On" and it will take approx 20-25 minutes for it come up to pressure and from this point on the display will start the countdown from 60 min. 
  • Once the time is up. Press"Cancel/Keep Warm" button and let the Instant Pot do NPR-Natural Pressure Release which will take approx 30-45min. 
  • Once the red pressure valve is down you can take off the lid and strain your stock using colander or sieve or combination of both. Once the stock cools the layer of solidified fat will form on top. You can either take it off for leaner stock or leave it. Pour into prepared containers and store in the fridge for up to 5 days or freeze for up to 1 year. Defrost overnight in the fridge or in the microwave.

On the hob (stovetop) instructions

  • Prepare all the ingredients as per above and put them in a large stock pot with a lid. Add chicken carcasses on top and pour over the water. Bring to a simmer, cover and cook for anything between 3-4 hours gently simmering. The longer you simmer your stock the more intense flavour you will get. Once the time is up, strain your stock and then proceed as per the instructions for the Instant Pot. 

Notes

  • Calories are approximate and per 0.5 ltr (2 cups) of stock
  • If you use only one chicken carcass, as a result you will get lighter stock whereas 2 carcasses will give you darker and richer stock.
  • Leave onions unpeeled but get rid of the very top and papery layer. Give them a little rinse to make sure they are clean and there is no grit left on them.
  • If you don't have any leek tops simply substitute them with an extra onion.
  • I don't normally add any salt when making my stock as I leave seasoning for later stage when I use my stock in sous, risottos, sauces etc. but feel free to add some if you wish. I would suggest 1 tablespoon at this stage. 
  • Natural Pressure Release is vital here, don't try and do QPR (Quick Pressure Release) as due to high volume of liquid, the stock will start splattering  through the valve.
  • When using different brand of pressure cooker, use this recipe as stated but simply follow operating instructions on your model.
  • Cook time above includes 20-25 minutes coming to pressure and 30 min natural pressure release time. 

Nutrition

Serving: 0g | Calories: 17kcal | Carbohydrates: 3g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 716mg | Potassium: 107mg | Fiber: 0g | Sugar: 1g | Vitamin A: 2465IU | Vitamin C: 6.7mg | Calcium: 19mg | Iron: 0.4mg