How to Make Chicken Stock in the Instant Pot: Quick, Flavorful, and Easy
Inside: Make flavorful chicken stock in the Instant Pot quickly. Learn tips, tricks, and variations for the perfect homemade stock every time!
Homemade chicken stock is one of those pantry staples that can elevate any dish. Whether you’re making soups, risottos, or sauces, a good stock provides a rich, flavorful base that store-bought versions simply can’t match. While the traditional method of simmering stock on the stovetop for hours works, the Instant Pot can deliver that same depth of flavor in a fraction of the time.
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How to Make Chicken Stock in the Instant Pot
Over the last few years I have become this person who grows food specifically to can it, and who makes stocks. While I don't recognize myself sometimes, I love it. We have healthy, wholesome food.
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Why Use an Instant Pot for Chicken Stock?
Speed: One of the biggest advantages of using an Instant Pot is how fast it is. Instead of simmering a pot for hours on end, you can achieve a rich, gelatinous stock in just about an hour.
Efficiency: The high pressure from the Instant Pot extracts every bit of flavor and nutrients from the bones, giving you a stock packed with goodness.
Convenience: Once you set it, the Instant Pot takes care of the rest. No need to monitor the stock for hours, adjust the heat, or worry about it boiling over.
Versatility: Have leftover bones from a roast chicken or a rotisserie chicken? Perfect! You can toss them into the Instant Pot, along with a few simple ingredients, and turn them into liquid gold. Plus, you can freeze the stock in portions for easy use in future meals.
Ingredients for Chicken Stock in the Instant Pot
Here’s what you’ll need to make a flavorful chicken stock:
- Chicken bones: You can use raw bones, a leftover rotisserie chicken carcass, or even freeze bones from multiple meals until you have enough.
- Aromatics: 1 onion (cut in half), 2 carrots, and 2 celery stalks (both cut into chunks) provide a great base of flavor.
- Garlic: 2-3 cloves, smashed.
- Herbs: A few sprigs of thyme, parsley, 1-2 bay leaves, and about 10 peppercorns.
- Water: Enough to fill the Instant Pot up to the max line (usually around 10-12 cups).
- Optional: 1 tablespoon of apple cider vinegar helps extract more nutrients from the bones, but it’s completely optional.
Step-by-Step Instructions
Prepare the Ingredients: Place your chicken bones, aromatics (onions, carrots, celery, and garlic), and herbs (thyme, parsley, bay leaves, peppercorns) into the Instant Pot. If using, add the apple cider vinegar. Fill the pot with water up to the maximum fill line.
Pressure Cook: Close the lid and set the Instant Pot to “Sealing” mode. Select the “Pressure Cook” or “Manual” setting, and set the time for 40 to 60 minutes, depending on how strong you want your stock. For a lighter broth, 40 minutes will suffice, while 60 minutes will give you a richer, deeper flavor. I go with 60 minutes because I want all that rich flavor.
Natural Release: Once the cooking time is complete, allow the Instant Pot to naturally release pressure for 15-20 minutes. This ensures that all the flavors continue to develop as the stock cools slightly.
Strain the Stock: Carefully open the Instant Pot, then use a slotted spoon to remove the larger bones and vegetables. Strain the liquid through a fine mesh strainer or cheesecloth to remove any small bits, resulting in a clear, smooth stock.
Store or Use: Let the stock cool completely before storing. You can pour it into airtight containers for refrigeration (it’ll keep for up to 5 days) or freeze it in smaller portions for future use.
Tips and Tricks for the Perfect Chicken Stock
- Roast the Bones for Extra Flavor: If you have time, roasting the bones in the oven at 400°F for 30 minutes before adding them to the Instant Pot will give the stock a deeper, more robust flavor.
- Save Vegetable Scraps: Instead of discarding onion peels, carrot ends, and celery leaves, save them in a freezer bag. You can toss them into your stock, making it more economical and environmentally friendly.
- Strain Well: For a beautifully clear stock, strain it twice. First, use a fine mesh strainer, and then go through with a cheesecloth to catch any remaining particles.
- Skim the Fat: After refrigerating your stock, you’ll notice a layer of fat hardening on top. Skim this off before using if you prefer a leaner stock, or leave some in for added richness.
Flavor Variations
Want to add a unique twist to your stock? Here are some variations to try:
- Asian-Inspired Stock: Add slices of ginger and a stalk of lemongrass for a fragrant, refreshing broth.
- Herb-Rich Mediterranean Stock: Add rosemary and a pinch of fennel seeds for a flavor boost, perfect for stews and Mediterranean-style dishes.
- Bone Broth: If you’re looking to make a bone broth instead of stock, you’ll need to increase the cook time to 90-120 minutes. This will allow more collagen and minerals to be extracted from the bones, resulting in a nutrient-rich broth with a more gelatinous texture when chilled.
Storage and Uses
Freezing for Later: Once your stock has cooled, pour it into freezer-safe containers or ice cube trays. Stock ice cubes are perfect for adding a small burst of flavor to sautéed vegetables or sauces without having to defrost a large portion. Frozen stock keeps for up to 6 months.
How to Use Chicken Stock
- Use it as a base for soups like chicken noodle or vegetable.
- Add it to risottos, stews, or sauces for an extra layer of flavor.
- Use it to cook grains, like quinoa or rice, instead of water.
Making chicken stock in the Instant Pot is a game-changer for anyone looking to add a flavorful, nutrient-dense base to their meals without spending hours in the kitchen. The combination of speed, efficiency, and convenience makes it an easy go-to for busy weeknights or meal prepping sessions. Plus, it’s highly customizable—play around with different herbs, spices, and aromatics to make it your own. Once you try it, you may never go back to store-bought stock again!
Frequently Asked Questions
Is Instant Pot good for stock? You will get as much richness and depth from this stock after 40 minutes under pressure as you would from 3 hours of simmering on the stovetop.
Can you overcook broth in Instant Pot? It's absolutely possible to overcook Instant Pot bone broth.
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