Quick and Healthy Instant Pot Chicken Stock
Make chicken stock lightning fast with this instant pot electric pressure cooker recipe.
Prep Time5 minutes mins
Cook Time30 minutes mins
Pressurizing / Depressurizing Time25 minutes mins
Total Time1 hour hr
Course: Soup
Cuisine: American
Servings: 8 cups
Calories: 86kcal
- Leftover bones and skin from 1 chicken carcas
- 1 onion
- 2 carrots
- 2 celery stalks
- 1 bay leaf
- 2 teaspoons salt
- 8 cups water
Place chicken bones and skin in the bowl of your instant pot.
Roughly chop all vegetables and place on top of the chicken bones.
Add in bay leaf, salt, and water.
Set instant pot to soup for 30 minutes.
Natural pressure release.
Strain liquid through a mesh strainer into a large bowl.
Ladle chicken stock into jars.
Store in the refrigerator for up to 1 week or in the freezer for up to 3 months.
Calories: 86kcal