Make this Instant Pot Chicken Stock (Pressure Cooker Chicken Stock) with just 10 minutes prep! Eat healthier and kick your meals up a notch with this rich homemade chicken stock. Making bone stock has never been this easy & quick!
With an electric pressure cooker like Instant Pot, you don’t even need to monitor the pot, add water, skim the foam, or stir as it cooks. Just set it, walk away, and come back to a rich chicken stock.
How awesome is that? 😀
It helped us save money (and electricity), eat healthier, and best of all, the Instant Pot Chicken Stock tastes a bit richer than the ones made with regular boiling methods.
This is because the pressure cooking method traps the nutrients and flavors in the stock rather than boiling it off into the air through steam as it simmers for hours.
Get ready to make (almost) every dish you cook more delicious with this Instant Pot Chicken Stock. YES!
Step-by-Step Guide: Instant Pot Chicken Stock
Optional Step – Brown Chicken Carcasses
Brown the chicken carcasses in Instant Pot Pressure Cooker with 1 tablespoon of oil.
*Pro Tip: This will slightly elevate the flavors and result in a brown stock.
Then, add 100ml of water to deglaze the bottom of the pot with a wooden spoon.
Pressure Cook Chicken Stock
Add all ingredients in the Instant Pot Pressure Cooker.
Close lid and pressure cook at
Pressure Cooking Method: High Pressure for 1 hour (the longer the better), then Natural Release
Carefully open the lid.
Strain & Cool Instant Pot Chicken Stock
Strain the stock through a colander discarding the solids, and set aside to cool.
Fat Cap Tip: Let the chicken stock sit in the fridge until the fat rises to the top and form a layer of gel. Then, skim off the fat on the surface. Or you can remove the fat cap when you need to use the chicken stock.
Use or Store Instant Pot Chicken Stock
You can use the stock immediately, keep it in the fridge, or freeze it for future use.
We love freezing our chicken stock with this mold!!
Why? It’s a great portion for many recipes, thaws quickly, and super convenient to use. The mold is easy to wash and great for baking too.
How to Freeze Chicken Stock? We put it in the freezer as shown in above picture. After they freeze in the mold, they pop out very easily (as shown in below picture). Then, we store them in ziploc freezer bags.
How to transfer the mold to freezer: to make things easier, we like to put this Silicone Mold on top of a baking sheet, pour the chicken stock into the mold, then place the baking sheet with the mold into the freezer.
We’ve used different mason jars in the past to freeze our stock. It’s heartbreaking to see many of them cracked in the freezer. As the water in the stock expands when it freezes, it’ll crack the glass.
People have tried different methods to prevent cracking such as avoid overfill, pre-cool in the fridge before freezing, cap loosely, and use wide-mouth straight jars. We’re just gonna stick to our silicone molds. 😉
2. Tips for Richer, Thicker, and Darker Stock:
Use a minimum of 1 pound to 1 quart/liter ratio of chicken and water. We’ve tested using 1½ pound of chicken carcasses with 10 cups of water (2.4 liters) before and there was a huge difference in taste.
Add chicken feet for extra gelatin!
Dice your veggies instead of roughly chopping them will make a difference in taste
Roast your vegetables and chicken carcasses for richer taste and color
You don’t need to add salt to your stock
3.Make Jello-like Gelatinous Stock
The easiest way to make jello-like stock is to use bones with lots of collagen-like drumsticks, wings, and feet.
Optional Step - Brown Chicken Carcasses: Brown the chicken carcasses in Instant Pot Pressure Cooker with 1 tablespoon of oil. This will slightly elevate the flavors and result in a brown stock. Then, add 100ml water to deglaze the bottom of the pot with a wooden spoon.
Pressure Cook Chicken Stock: Add all ingredients in Instant Pot. Pressure cook at High Pressure for 1 hour (the longer the better), then Natural Release.
Strain & Cool Chicken Stock: Strain the chicken stock through a colander discarding the solids, then set aside to cool.Fat Cap: Let the chicken stock sit in the fridge until the fat rises to the top and form a layer of gel. Then, skim off the fat on the surface. Or you can remove the fat cap when you use the chicken stock.
Use or Freeze: You can use the stock immediately, keep it in the fridge, or freeze it for future use.
Silicone Mold: – We love freezing our chicken stock with this mold! After they freeze in the mold, we pop them out and store them in ziploc freezer bags. It’s a great portion for many recipes, thaws quickly, and super convenient.
Ball Glass Jars – Since we love the silicone mold method, we've never used these specific jars before, but many users have recommended that this brand's wide-mouth straight jar design is great for freezing.
Storage Duration: chicken stock can sit in the fridge for 3 to 5 days; it can freeze for up to one year.Apple Cider Vinegar: tales has it that adding apple cider vinegar will help draw the calcium out of the chicken bones.Dried Herbs: filter out all the dried herbs before freezing if you've added them.For Richer, Thicker, and Darker Stock: 1. Use a minimum of 1 pound to 1 quart/liter ratio of chicken and water. 2. Add chicken feet for extra gelatin and a richer, thicker stock. 3. Dice your veggies rather than roughly chopping them. 4. Roast your veggies and chicken carcasses for richer taste and color. 5. You don’t need to add any salt to your chicken stock.Rate Amy + Jacky's Recipe: If you've tried our recipe, rate the recipe in the Comments section. Thank you!
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