Instant Pot Chicken Stock
Chicken stock is extra quick and easy to make in the Instant Pot! In three simple steps you'll have a wholesome and nutritious homemade chicken stock. Ditch the store-bought kind, and reach for this flavorful and healthy stock recipe instead!
Yield: servings
Equipment
- Instant Pot
Ingredients
- 1 chicken carcass or 3 pounds chicken wings
- 1 celery stalk sliced in half
- 1 large carrot cut into 3 or 4 pieces
- 1 onion unpeeled and cut into quarters
- 2 bay leaves
- 1 teaspoon salt
- 1 teaspoon whole black peppercorns
Instructions
- Add all ingredients to an Instant Pot, then fill with water to the max fill line.
- Set to manual high pressure for 45 minutes, then manually release pressure before removing lid.
- Strain stock through a fine-mesh strainer into a large bowl. Let cool before transferring to airtight containers to store.
Notes
Recipe yields about 2 quarts of chicken stock. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving, using 3 pounds of chicken bones. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by desired number of servings. Result will be the weight of one serving.
Nutrition
Serving Size: 1serving | Calories: 10cal | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 297mg | Potassium: 53mg | Total Carbs: 2g | Fiber: 1g | Sugar: 1g | Net Carbs: 1g | Vitamin A: 1281IU | Vitamin C: 1mg | Calcium: 9mg | Iron: 1mg