Instant Pot Chicken Stock
This Instant Pot Chicken Stock is rich, flavorful, and easy to make, perfect as a versatile base for soups and sauces in under an hour!
Equipment
- Instant Pot
- Cutting Board
- Knife
- Measuring cups and spoons
- Strainer
- Storage containers
Ingredients
- 2 raw chicken backbones/tailbones
- 2 carrots ends trimmed and chunked
- 2 small zucchinis chunked
- 1 stalk celery
- 1 ear sweet corn cut into three pieces
- 9 stems cilantro small handful
- 1 clove garlic
- 0.25 yellow onion sliced
- 2 teaspoons kosher salt
- 0.25 teaspoon black pepper
- 8.5 cups water
Instructions
- Start by gathering all your ingredients. Wash and chop your vegetables as indicated to ensure flavors meld beautifully.
- Set your Instant Pot to the "Sauté" function. Add sliced onion and minced garlic, sauté until fragrant and onions are translucent.
- Add the raw chicken backbones/tailbones, carrots, zucchinis, celery, sweet corn, and cilantro to the pot.
- Sprinkle in kosher salt and black pepper, then pour in 8-1/2 cups of water ensuring all ingredients are submerged.
- Secure the lid and set the Instant Pot to cook on high pressure for 45 minutes. Allow pressure to release naturally for 15 minutes, then perform a quick release.
- Carefully open the lid and strain the stock to separate liquid from solids. Discard bones and vegetables.
- Let the stock cool completely before transferring it to storage containers. Ready to use in your favorite recipes!
Notes
- Adjust seasoning to taste for personalized flavor.
- Store stock in the fridge up to one week or freeze for longer storage.
- Use fresh, seasonal vegetables for the best flavor.
- Experiment with different herbs for unique variations.
- Freeze stock in ice cube trays for easy portioning and use.