Easy to make and staple to have in the kitchen, you can have restaurant quality chicken stock in half the time using the electric pressure cooker.
- 2 pounds chicken carcas (including neck, back and skin) see notes
- 1 large onion
- 3 celery stalks cut in half
- 2 carrots cut in half
- 2 bay leaves
- 1 teaspoon black peppercorns
- 1 garlic clove optional
- fresh herbs optional
- Combine all the ingredients in the Instant Pot. Fill with hot water until all the ingredients reach just below the ‘max PC’ line – about 4 to 5 quarts depending on your final quantity of chicken and vegetable ingredients.
- Lock the lid, seal, and set to cook on high pressure for 4 hours. Depending on your model, this is the third option of the ‘soup/broth’ button.
- When cooking is done, you can either natural release or quick release the pressure.
- Using a strainer, remove the the largest pieces possible. With a fine mesh strainer over a mason jar or another stock pot, laddle the stock from the instant pot through the strainer to catch any small pieces.
- Seal and label the storage containers. Chicken stock will stay fresh for up to 6 days in the refrigerator and up to 12 months in the freezer.
- Rotisserie chicken is the best to use and a nice quick option. Usually this is about a 4 to 5 pound chicken with the meat. Remove the meat for another recipe. You can keep the skin on if it’s mildly seasoned.
- Chicken stock can be frozen in large mouth mason jars. Leave 1 inch space from the lip of the jar to allow for the liquid to expand during freezing or pour the chicken stock into ice cube trays and freeze that way.
- Category: Instant Pot
- Method: Instant Pot
- Cuisine: American
Keywords: instant pot chicken stock, pressure cooker chicken stock, restaurant style chicken stock