Instant Pot Chicken Stock

Circle B Kitchen

It still takes a little time to make stock, even with an Instant Pot, but the flavors seem brighter to me than the stovetop method and of course, the Instant Pot makes it all so easy. You can use turkey bones and meat instead of chicken here, which is what I do after the holidays.

Note: 1-4-2019… Lately I’ve been leaving the carrots out of the mix. I’ve decided I don’t really like the sweet note it brings to the broth. Sometimes I only add a half an onion and some thyme and the broth is still incredibly flavorful. And leave the skin on the onion! That’s lots of color and flavor right there.

1 4-lb chicken carcass, broken into smaller parts, skin and fat removed

2 onions, cut into 4ths, root end left in tact

2 large carrots, cut into chunks

3 celery ribs, cut into chunks

4 medium cloves garlic

4 flat-leaf parsley sprigs

3 fresh thyme sprigs

1 bay leaf

Combine all ingredients in your Instant Pot and cover with cold water to the 12-cup mark. You can add a little more water if you’d like but do not go above the Max Fill line.

Close the lid and set the valve to Seal. Use the manual button to set it for 45 minutes at high pressure.

Allow the pressure to release naturally, which may take awhile because of the amount of liquid in the pot. But resist the urge to release the pressure manually as it could result in a more cloudy stock.

Place a piece of cheesecloth over a large strainer and place the strainer over a very large bowl or pot. Pour the stock into the strainer and discard the solids in the cheesecloth.

Once the stock is cooled, pour it into your containers and use immediately or freeze.