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Gracious Cooking

Instant Pot Chicken Stock

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Prep Time 10 minutes
Cook Time 45 minutes
Natural Release Time 45 minutes
Total Time 1 hour 35 minutes
Cuisine: French
Ingredients Equipment Method Notes

Ingredients
  

  • leftover bones and skin from 1 whole chicken.
  • 2 yellow onions root removed, cut in half, skin on.
  • ½ pound carrots peeled
  • 2-3 stalks celery
  • 3 large sprigs Italian parsley optional
  • 1 teaspoon black peppercorns optional
  • 1 bay leaf optional
  • enough water to cover 3 or 4 quarts

Equipment

  • Instant Pot

Method
 

  1. Add all ingredients to inner pot of your Instant Pot.
  2. Close the lid, and set valve to "sealing."
  3. Cook on high pressure for 45 minutes.
  4. Let the Instant Pot do a natural release for 45 minutes, or until the pressure indicator drops.
  5. Add a tray of ice cubes (2 cups) of ice cubes to the stock to cool it down a little.
  6. Very carefully, using 2 oven mitts, strain into a large mixing bowl through a fine mesh sieve lined with a double layer of cheesecloth. The stock will be very, very hot.
  7. Pour stock into quart sized deli cups, label, and freeze or refrigerate.

Notes

Stock will keep in the freezer for 3-6 months.