How to Make Instant Pot Chicken Stock
How to Make Instant Pot Chicken Stock, the perfect way to make the most out of buying a rotisserie chicken, and then making stock with the carcass.
Friends, do you make your own chicken or vegetable stock? I’d love to hear if you have a pressure cooker, or Instant Pot, and what are your top 3 favorite recipes?
How to Make Chicken Stock
This recipe today, How to Make Instant Pot Chicken Stock, is a perfect way to make the most out of buying a purchased rotisserie chicken, and homemade stock is so healthy! When the stock separates, there is a gelatin-like substance that forms at the top, but this stuff is GOOD for you so don’t get rid of it!
Four years ago, I posted my Best Clam Chowder recipe on my blog, and it’s been my most popular recipe for 4 years now! It calls for chicken or vegetable stock, so naturally I think of the stock in my freezer that I’ve pre-made. I have varieties of bone broth, which is chicken, turkey, and vegetable broth.
How do you make stock in the pressure cooker?
- Place all veggies, chicken, spices, and herbs into the Instant Pot. Fill with water until it reaches a bit under the max water line.
- Cook on manual at high pressure for 15 minutes on the natural release, then close the valve and allow to cook for 30 minutes on high pressure. Release valve and allow steam to escape.
- Strain the veggies and bones from the stock—if desired, save the celery, carrots, ginger, small pieces of chicken, and garlic to eat!
Don’t forget you can freeze your broth and defrost it later.
How to Make Instant Pot Chicken Stock
My recipe today is for pressure cooker chicken stock. Which brings me back to my clam chowder recipe, which calls for vegetable or chicken stock.
Make the stock, cool, and freeze in containers (or even Ziploc bags). I like to mark the bags with the date with a Sharpie marker.
I have a turkey carcass in the fridge, and today is the day I’ll be making turkey stock! You can use turkey stock in Best Clam Chowder recipe, too, but also in this Slow Cooker Chicken Tortellini Soup, and this Pantry Turkey Taco Soup Recipe.
It’s super easy in the instant pot, or you can do it over the stove.
My Best Clam Chowder recipe
Having worked in dialysis for 27 years, I have fond memories of the doctors I worked with. All of them have a special place in my heart, and I really got to know their families. We still keep in touch, years later, and my dear friends Roger and Faye have shared many recipes over the years.
I came across this lovely email from 4 years ago. It’s sweet, from my precious friends who LOVE clam chowder. I’m so glad they found my recipe so easy and delicious, as well.
Dear Sandy,
We have just finished our delicious early dinner of your Clam Chowder! Thank you so much for this recipe! Both of us love Clam Chowder, and we treat ourselves to Market of Choice Clam Chowder now and then. From now on, we will not have to drive to Ashland to partake of this wonderful treat! Your recipe is easy to read, and follow, and that makes it all the more wonderful! Thanks again!
Happy New Year to You 5 Coughlins!
Love, Faye and Roger
I’m super glad I’ve save notes like these. They remind me why I love to share recipes here on RE, and why I love to help people create delicious memories around food and people.
More instant pot recipes:
Instant Pot Chicken Mole [Well Plated], Instant Pot Mashed Potatoes [Spend with Pennies], and Instant Pot Rotisserie Chicken [A Mind Full Mom].
Get the Recipe:
Instant Pot Chicken Stock
Ingredients
- 3-4 carrots cut into thirds
- 4-5 celery stalks cut into thirds
- 1 large shallot divided in half
- 1 small onion cut into quarters
- 3 nob of ginger, halved
- 5-7 fresh thyme sprigs
- 1 tsp whole pepper corns
- 8 cloves of garlic, peeled
- 1 chicken carcass
- Water
- Salt to taste
Instructions
- Place all veggies, chicken, spices, and herbs into the Instant Pot. Fill with water until it reaches a bit under the max water line.
- Cook on manual at high pressure for 15 minutes on the natural release, then close the valve and allow to cook for 30 minutes on high pressure. Release valve and allow steam to escape.
- Strain the veggies and bones from the stock—if desired, save the celery, carrots, ginger, small pieces of chicken, and garlic to eat!
- Don’t forget you can freeze your broth and defrost it for later. Enjoy!
Notes
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
Where are the instructions?
Instructions are there!