Fast and Flavorful Chicken Stock in the Instant Pot
Skip the store-bought broth. This Instant Pot chicken stock recipe is fast, easy, and perfect for soups, sauces, and freezer meals.
Servings: 4 pints
Ingredients
- 1 bones from one cooked rotisserie chicken
- 8 cups water to cover bones
- 1 rough chopped carrot
- 1 rough chopped celery stick
- 1 medium onion cut in half
- 1 basil leaf
Instructions
Preparing Chicken in Oven
- Place chicken on baking pan an cover in pepper.
- Bake at 375℉-400℉ until internal temp is 165F.
- Remove meat from the bones and make a nice dinner.
Cooking Chicken Bones in Instant Pot
- Add the strainer insert into the Instant Pot.
- Remove any fat from the chicken bones and remove skin.
- Take the bones and place into Instant Pot.
- Add carrot, celery and basil.
- Cover the bones with water.
- Close the Instant Pot.
- Pressure cook the chicken for 45 minutes on high pressure, allowing natural release.
- Remove the strainer basket (this should take most or all of the bones & veggies, set this to the side (and discard when cooled)
- Strain the liquid from any solid pieces.
- Pour into jars and place a lid on each jar, tightening secure.
- Allow the liquid to cool so it can be placed into the fridge. Do not place hot jars into the fridge. Let them get to room temperature.
- Store in the refrigerator.
- If you want to store in your pantry, you need to pressure can the stock.