Instant Pot Chicken Stock Recipe
Whip up a batch of instant pot chicken stock in no-time with this quick and easy pressure cooker bone broth recipe. We love this frugal way to repurpose leftover chicken bones and turn it into something healthy and delicious!
Prep Time5 minutes mins
Cook Time30 minutes mins
Additional Time25 minutes mins
Total Time1 hour hr
Course: dinner
Cuisine: American
Servings: 8 cups
Calories: 34kcal
- 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 bone broth in the refrigerator for up to 1 week or in the freezer for up to 3 months.
Serving: 1cup | Calories: 34kcal | Carbohydrates: 3g | Protein: 3g | Fat: 1g | Polyunsaturated Fat: 1g | Cholesterol: 10mg | Sodium: 561mg | Fiber: 1g | Sugar: 1g