How to make delicious chicken stock using the bones from your dinner in the Instant Pot! Makes a large batch, enough for two soup recipes.
Break the chicken carcass apart at the joints where you can, in order to be able to fit it into the Instant Pot. Remove all the skin and fatty parts as well, save any extra meat for later use.
Place the chicken pieces into the Instant Pot. Add the onion, the carrots and the celery stalks ( if you have the leafy tops those are amazing for flavour, add them in!) .
Cook for 2 hours until the bones are starting to break down, the meat is falling off the bone and the broth is looking cloudy.
Remove the carcass and vegetables from the Instant Pot carefully and discard. Strain the broth through a fine mesh strainer then place in another pot.
Nutritional values will vary on how much fat you put in, etc.
You don't want too much fat in a stock, you are using the bones and some of the fat for the richness. Leaving the skin and fat in the recipe makes a really greasy stock. The choice is up to you!
Use this stock for our Instant Pot Chicken Noodle Soup for the best soup you'll ever try!
Temperatures and cook times may vary based on appliance type / brand. Always test with a small amount first to ensure nothing is over or undercooked.
All calories and info are based on a third party calculator and are an estimate. Actual nutritional info will vary with brands used, your measuring methods etc. Instant Pot Chicken Stock https://fastandslowcooking.com/instant-pot-chicken-stock/