Homemade instant pot chicken stock! If this is not one of the easiest electric pressure cooker recipes then I don’t know what is. Tons of vegetables cooked with leftover chicken to make delicious and rich homemade chicken bone broth. This is definitely better than store-bought, and you only need 40 minutes to make it. Let me show you how to make the best with this easy and quick recipe.
You can now tell the family to be little forgiving when eating their next bone in chicken meal. Time to say goodbye to shop-bought chicken broth for your next dish. I bet you would agree with me that homemade in this instance is better, you are in control of what goes into this stock. Whole and natural ingredients. Everything in this chicken stock you can pronounce all. It is gluten-free, dairy-free and most importantly, jargon and preservatives free.
Give your homemade meal a good foundation by cooking with whole ingredients as much as you can. I am not an expert on the Whole30 thang but this homemade stock is a start if you want to give it a try. I endeavour to make my meals from scratch as much as possible and stick with using whole ingredients. Never do I claim to eat whole30 because I have a sweet tooth and fall of the wagon every time. I am sure I am not alone on this. Enough of this confession, let’s make the best homemade instant pot pressure cooker chicken stock.
Instant Pot Chicken Stock Recipe
This recipe works for both vegetable and beef broth. Just swap the chicken for vegetable or beef. Don’t have an instant pot? you can also make this stock on the stove top or in a slow cooker but it takes longer unlike if you use a pressure cooker which made instant pot my no one choice.
In Nigeria, we mostly make delicious rich stock from raw beef, pork, turkey or chicken. I will share the recipe with you soon as it is still my most preferred method of making stock. Today’s recipe features roasted chicken bones and that makes delicious broth too.
As I mentioned earlier, most of the recipes you make at home calls for some rich, low in sodium delicious broth as a base. You need chicken broth to make delicious soup like this creamy broccoli soup, to carrot soup to this vegetable soup. Rice or pasta dishes: creamy mushroom pasta just to name a few.
Leftover chicken from a whole roasted chicken/ rotisserie chicken or chicken wings (roasted or raw)
Salt to taste
Basically, you can add any vegetable of choice to homemade stock. Think before throwing away your next vegetable peels or scraps. Store them in the freezer until you have enough to make the best and most delicious homemade instant pot chicken stock ever. You don’t need to peel the vegetables, but you should cut the onions and ginger into halves at least before cooking.
How to make instant pot chicken stock
Cut the onion, carrot, celery stalk, ginger and garlic bulb into halves.
Place the chicken bones, thyme, bay leaves, parsley and the rest of the ingredients in the inner pot of the IP. Add salt and black pepper, then cover with 3 litres of water. Be careful not to over fill the pot.
Lock the lid of the IP securely and turn the valve to the sealing position. Select the manual or high pressure then time for 40 minutes. The timer would beep once it’s done cooking, leave to release pressure manually.
Leave to cool completely, skim off visible fat, remove the bones and other chunky vegetables then strain the stock through a tiny hole sieve or muslin cloth. Divide into portions, store in jars or container and use as desired.
How to store this recipe
This homemade stock would last up to 4 days in the fridge, ensure it is completely cooled before storing. Store in the freezer for up to 6 months.
Other recipes that use chicken stock
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Instant Pot Chicken Stock
- Instant Pot
- Leftover chicken from 1 whole roasted chicken/ rotisserie chicken or chicken wings roasted or raw
- 1 large onion
- 1 ginger
- Few springs fresh thyme
- 2 Bay leaves
- 1 large carrot
- 1 celery stalk
- Salt to taste
- small Bunch of fresh parsley
- 1 Garlic bulb
- 3 litres water (3 quarts)
- Cut the onion, carrot, celery stalk, ginger and garlic bulb into halves.
- Place the chicken bones, thyme, bay leaves, parsley and the rest of the ingredients in the inner pot of the IP. Add salt and black pepper, then cover with 3 litres of water. Be careful not to overfill the pot.
- Lock the lid of the IP securely and turn the valve to the sealing position. Select the manual or high pressure then time for 40 minutes. The timer would beep once it’s done cooking, leave to release pressure manually.
- Leave to cool completely, skim off visible fat, remove the bones and other chunky vegetables then strain the stock through a tiny hole sieve or muslin cloth. Divide into portions, store in jars or container and use as desired.
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