Tired of bland, store-bought broths? Discover the secret to incredibly rich, flavorful soups and sauces with this foolproof Instant Pot Chicken Stock. In just 30 minutes, you can transform simple chicken scraps into a golden, gelatinous liquid gold that will elevate all your favorite dishes. It’s the ultimate kitchen hack for flavor that tastes like it simmered all day!
Ingredients
• 2 lbs / 900g chicken necks and backs
• 2 whole chicken thighs
• ½ cup / 15g fresh parsley, finely chopped
• 2 tsp sea salt
• 1 tsp dried thyme
• 1 tsp whole peppercorns
• 8-10 cups / 2-2.4 L water, or enough to cover
• 1 celery stalk, finely chopped (optional)
Instructions
1. Directions
2. Rinse the chicken pieces thoroughly and place them in the inner pot of your pressure cooker. Add the chopped parsley, optional celery, sea salt, thyme, and whole peppercorns.
3. Pour in enough cold water to cover all the , ensuring you do not exceed the max fill line of your pot.
4. Secure the lid and turn the steam release handle to the ‘Sealing’ position. Select the ‘Manual’ or ‘Pressure Cook’ setting and cook on high pressure for 25 minutes.
5. Once the cooking cycle is complete, allow the pressure to release naturally for at least 15-20 minutes before performing a quick release for any remaining pressure.
6. Carefully open the lid. Allow the stock to cool slightly, then strain it through a fine-mesh sieve into a large bowl or container. Discard the solids.
Nutritional Information
• Per Serving: Calories: 12 | Total Fat: 0.6g | Net Carbs: 1g | Protein: 0.8g | Fiber: 0.3g
Pro Tips
• For a deeper, richer flavor, roast the chicken pieces on a baking sheet at 400°F / 200°C for 20 minutes until golden brown before adding them to the pot.
• For a crystal-clear stock, let it cool completely in the refrigerator. The fat will solidify on top, making it easy to skim off and discard or save for cooking.
• Save your vegetable scraps! Add onion peels (for color), carrot ends, and celery leaves to the pot for extra flavor and nutrients without any waste.
• Pour the cooled stock into ice cube trays and freeze. Once frozen, transfer the cubes to a freezer bag for perfectly portioned amounts whenever you need them.
FAQ
Q: How long does it take to make chicken stock in an Instant Pot
A: This recipe cooks on high pressure for just 25 minutes, followed by a 15-20 minute natural pressure release. You can have rich, homemade stock in under an hour.
Q: What are the best chicken parts for a rich stock
A: For a gelatinous, flavorful stock, this recipe uses chicken necks, backs, and whole thighs. These parts are rich in collagen, which creates that desirable texture.
Q: How can I make my chicken stock even more flavorful
A: For a deeper, richer flavor, roast your chicken pieces at 400°F / 200°C for 20 minutes until golden brown before adding them to the Instant Pot. You can also add vegetable scraps like onion peels and carrot ends.
Q: What is the best way to store homemade chicken stock
A: After cooling and straining, you can refrigerate the stock for several days. For long-term storage, pour the stock into ice cube trays and freeze. Transfer the frozen cubes to a freezer bag for perfectly portioned amounts.
