Instant Pot Chicken Stock
This chicken stock is full of flavor and a perfect way to use every bit of the rotisserie chicken you buy. You'll never buy chicken broth again after this!
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Servings: 1 gallon
Calories: 23kcal
Ingredients
- 1 chicken carcass
- 1 onion cut into quarters
- 2 bay leaves
- 10-15 whole peppercorns
- 2 tablespoons apple cider vinegar
- Veggie scraps optional
- Water
Instructions
- Add chicken carcass to Instant Pot liner. Feel free to include skin if you choose. Add onion, veggie scraps (save scraps as you cook and add them to a container in the freezer to use when you make stock), bay leaves, peppercorns, and apple cider vinegar.1 chicken carcass, 1 onion, 2 bay leaves, 10-15 whole peppercorns, Veggie scraps, 2 tablespoons apple cider vinegar
- Fill the liner with water to a half inch below the max fill line.Water
- Seal the Instant Pot, being sure the vent is closed. Set to soup for 120 minutes.
- Once stock has finished cooking, let release naturally. Do not release the vent for at least a half hour.
- Strain out all but stock from the liner and discard. Place a funnel over a mason jar. Add stock to four jars, being careful not to overfill. Use five jars if you plan to freeze. Let cool then place in fridge. Use or freeze within 3 days.
Notes
- Adding just a bit of apple cider vinegar helps extract more nutrients from the bones, and nope, you can’t taste it
- For more tips and tricks, be sure to read the full article above.
Nutrition
Serving: 1cup | Calories: 23kcal | Carbohydrates: 3g | Protein: 2g | Fat: 1g | Cholesterol: 5mg | Sodium: 8mg | Fiber: 1g | Sugar: 1g
This site uses an online source to provide nutrition estimates as a courtesy. If you need exact values, please calculate yourself.