One Hour Homemade Chicken Stock – Instant Pot / Pressure Cooker

One Hour Homemade Chicken Stock - Instant Pot / Pressure Cooker

Making your own chicken stock in an Instant Pot could not be easier and it’s such a time saver!  What typically takes a few hours on the stove top, only takes 1 hour using your Instant Pot or pressure cooker! Every fall I make a batch or two to use over the winter as the base for soups.  With just a few simple steps, you can make a batch and freeze in containers, so you too will be set for the winter!

I always try to have at least one container in the freeze in case of a cold or flu.  When you get sick, the last thing you want to do is cook.  So having some stock on hand makes life much easier!  I also use this as the base for my Thanksgiving gravy!  If you’ve made my Easy Instant Pot “Roasted” Chicken, you can use the carcass to make this wonderful stock!

Ingredients

3 pounds of chicken carcass

3 celery stalks

2 whole carrots

1 onion, quartered

2 garlic cloves

A few sprigs of parsley

A few sprigs of lemon thyme (or regular thyme)

1 dried bay leaf

1 teaspoon whole peppercorns

1 tablespoon kosher salt (or more to taste)

10 cups of water

Preparation

Add all the ingredients to your Instant Pot.

One Hour Homemade Chicken Stock - Instant Pot / Pressure Cooker

Lock the Instant Pot lid in place.

Turn the pressure cook/manual setting to high pressure for 1 hour.  Set the valve to sealing, then allow it to release naturally.

Carefully remove the lid (away from you) allow the stock to cool slightly before straining.  Then strain the stock and pour in airtight containers.  I cool them at room temperature, then put the containers in the fridge to allow the fats to rise to the top and solidify.  This makes skimming the fat much easier!  Store leftovers in the fridge for 3-4 days or in the freezer.

I use my chicken stock in so many of my recipes, including:

Easy Instant Pot “Roasted” Chicken

Creamy Chicken Marsala

Cauliflower Mushroom “Risotto”

Herb Crusted Pork Tenderloin with Mushroom Gravy

Cream of Wild Mushroom Soup

Swedish Meatballs

Egg Roll in a Bowl/Crack Slaw

 

One Hour Homemade Chicken Stock - Instant Pot / Pressure Cooker

One Hour Homemade Chicken Stock - Instant Pot / Pressure Cooker

You can use this stock to make my Chicken Soup with Cauliflower Rice!

Homemade Chicken Soup with Cauliflower Rice - Keto and Low Carb

The Instant Pot model that I have is the Instant Pot DUO80 8 Quart 7-in-1 Multi- Use Programmable Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Sauté, Yogurt Maker and Warmer

Instant Pot DUO80 8 Qt 7-in-1 Multi- Use Programmable Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Sauté, Yogurt Maker and Warmer

One Hour Homemade Chicken Stock - Instant Pot / Pressure Cooker


One Hour Homemade Chicken Stock - Instant Pot / Pressure Cooker
Prep Time
5 mins
Cook Time
1 hr
Total Time
1 hr 5 mins
 

Making your own chicken stock in an Instant Pot could not be easier and it's such a time saver!  What typically takes a few hours on the stove top, only takes 1 hour using your Instant Pot or pressure cooker! Every fall I make a batch or two to use over the winter as the base for soups.  With just a few simple steps, you can make a batch and freeze in containers, so you too will be set for the winter!

Course: Soup
Ingredients
  • 3 pounds of chicken carcass
  • 3 celery stalks
  • 2 whole carrots
  • 1 onion quartered
  • 2 garlic cloves
  • A few sprigs of parsley
  • A few sprigs of lemon thyme or regular thyme
  • 1 dried bay leaf
  • 1 teaspoon whole peppercorns
  • 1 tablespoon kosher salt or more to taste
  • 10 cups of water
Preparation
  1. Add all the ingredients to your Instant Pot.  Lock the Instant Pot lid in place and turn the pressure cook/manual setting to high pressure for 1 hour.  Set the valve to sealing, then allow it to release naturally.

  2. Carefully remove the lid (away from you) allow the stock to cool slightly before straining.  Then strain the stock and pour in airtight containers.  I cool them at room temperature, then put the containers in the fridge to allow the fats to rise to the top and solidify.  This makes skimming the fat much easier!  Store leftovers in the fridge for 3-4 days or in the freezer. 

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