Instant Pot Chicken Stock
This recipe is a perfect way to make the most out of buying a 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!
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
This recipe is a perfect way to make the most out of buying a 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!