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Instant Pot Chicken Stock
A deliciously easy and nutritious homemade chicken stock made in the Instant Pot.
Course
Soup
Cuisine
American
Keyword
chicken bone broth, chicken stock, instant pot recipes
Prep Time
5
minutes
minutes
Cook Time
1
hour
hour
30
minutes
minutes
Total Time
1
hour
hour
35
minutes
minutes
Servings
16
cups
Calories
86
kcal
Author
The Bewitchin Kitchen
Ingredients
1
chicken carcass
most of the skin removed.
3-4
quarts
of water
1
onion
halved
2
garlic cloves
2
bay leaves
2
stalks celery
2
carrots
1/2
bunch asparagus or any other vegetable you have lying around in your fridge that's ready to turn
Herbs of choice: I love 2-3 sage leaves or 1-2 springs of rosemary.
1/2
tsp
pepper
Optional: 2 spoonfuls of
Better Than Bouillon
or whatever chicken base you have on hand.
US Customary
-
Metric
Instructions
Add all of the ingredients into the
Instant Pot
.
Turn the valve to seal.
Cook on pressure for 90 minutes.
Release the valve to venting. Cool.
Once the stock is cool, place a colander or big strainer over a pot or large bowl and strain.
Place the stock in a resealable jar and refrigerate.
Now is a great time to pick through the chicken and scavenge any extra meat for chicken soup.
Nutrition
Serving:
1
cup
|
Calories:
86
kcal
|
Carbohydrates:
8.5
g
|
Protein:
6
g
|
Fat:
2.9
g
|
Saturated Fat:
0.8
g
|
Cholesterol:
7.2
mg
|
Sodium:
343.2
mg
|
Sugar:
3.8
g