Instant Pot Chicken Stock (Chicken Bone Broth)
There's nothing more comforting when you're feeling sick than having a nice warm mug of savory chicken stock. This stock is the fundamental basis for nearly all of our soup recipes, but it's also great to keep around for sipping. You can also freeze it into smaller portions for easy incorporation into recipes. See the notes below if you don't yet have an Instant Pot.
- 1 lb 1 lb 1 lb Chicken Backs, We typically use 2 chicken carcasses, frozen after roasting up a whole chicken. You can also use backs, feet, bones. They all work.
- 1 gallon 1 gallon 1 gallon Water, filtered or distilled.
- 1 Tbsp 1 Tbsp 1 Tbsp Apple Cider Vinegar
- 1 cup 1 cup 1 cup Carrots, 2 whole carrots, peeled.
- 1 cup 1 cup 1 cup Celery, a few stalks, you can also add the greens.
- 2 2 2 Bay Leaf
- 1/2 cup 1/2 cup 1/2 cup Onion, optional
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Add the chicken carcasses to the Instant Pot, along with the carrots, celery, apple cider vinegar, onion, and bay leaves.
- Add water until close to the max fill line (I always like leaving a little extra room).
- Lock the lid, seal, and set to "Manual" - increase the time to 70 minutes.
- Once finished cooking, you can either do a rapid pressure release (we like to do this into our hood vent). Strain the broth into a very large bowl through a strainer. We discard the bones and vegetables.
- This broth will keep for about a week in the refrigerator, or a few months frozen.
If you don't have an instant pot, you can also simmer your stock in a large pot on the stove for several hours (4-6 hours), or in a slow cooker on low 8-12 hours. We don't typically like cooking broth longer, because the flavor profile changes over time.
Add a Note
My Notes:Add a Note
Never Miss a Bite
Get recipes delivered to your inbox every week
There are no reviews yet.