It's always Gr8 to have homemade chicken stock in your freezer!
Prep Time10 minutesmins
Cook Time45 minutesmins
Pressure Up & Release Time45 minutesmins
Total Time1 hourhr40 minutesmins
Course: Soup
Cuisine: American
Keyword: Instant Pot Chicken Stock
Servings: 12cups
Author: Anna
Ingredients
4poundschicken, either a whole chicken or parts
1onion, cut in quarters (I don't peel the onion)
3ribscelery, cut in large chunks
2medium carrots, cut in large chunks (nor do I peel the carrots)
3garlic cloves, smashed and peeled
½teaspoonblack peppercorns
4sprigsfresh parsley, optional
5 sprigsfresh thyme, optional
1bay leaf
Water
Salt to taste, add at the end of cooking or when you use the stock, depending on the recipe you are making
Prevent your screen from going dark
Instructions
If the giblets are inside the cavity of the chicken, remove them. Then place the chicken in the inner pot of the Instant Pot.
Toss all the other ingredients into the pot and fill with water to about ½" below the max line on your Instant Pot.
Put the lid on and seal the lid. Make sure the pressure valve is in the SEALING position.
Turn on PRESSURE COOK and set timer to 45 minutes.
When cooking is complete let the pressure release slowly. If you do quick release, you will get a lot of spitting from the valve.
When the pressure is fully released, open the lid and use a large slotted spoon or spider to lift out the large pieces of chicken and vegetables. Then strain the stock into a large bowl or pan.
If you refrigerate the stock overnight, the fat will come to the surface and solidify, making it easy to remove and discard.
Once cooled with the fat removed, portion into freezer containers or bags. You will have stock for a while!
Notes
Gr8 Do Ahead Tips:
Once the stock has cooled you can portion it into freezer zipper bags. Keep it in your freezer for up to 6 months.