Instant Pot® Chicken Stock is ready in an hour and tastes just like a slow cooked stock that’s been simmering away for hours and hours.
I’ve been watching friends rave about their pressure cookers for years, noticing in the past couple an extreme fondness for the Instant Pot in particular. It’s like the work horse of pressure cookers, operating via electric cord instead of on top of the stove … similar to a slow cooker. But not a slow cooker. Not at first blush, anyway.
One of the coolest things about an Instant Pot is that it can be used as a slow cooker … or a steamer … or a warmer … or, it seems the options are endless. Though, performing as a pressure cooker is an Instant Pot’s main trade.
Unlike a traditional pressure cooker, an Instant Pot has a sauté setting (among many other bells and whistles), which means you can easily brown things right in the stainless steel insert instead of having to make a mess in multiple pans. We all know how yummy it is when tasty bits and scrumples can be worked into the base for soups and sauces, so not only is it practical to use just one pot, it also makes your recipes’ flavors taste even deeper!
I still love my slow cooker, don’t get me wrong. It’s not going anywhere. That said, so far I’ve used my Instant Pot three times since Christmas (a week ago), and I’m VERY impressed.
Today I made Instant Pot chicken stock—a variation of my Overnight Slow Cooker Chicken Stock—that has all of the flavor of the slow cooker version, and only took an hour to cook. ONE HOUR. That’s pretty amazing, folks, considering my slow cooker version takes at least eight.
Instant Pot Chicken Stock
The great thing about making homemade chicken stock is that it’s pretty forgiving in terms of necessary ingredients. Really, the only mandatory things are a cooked chicken carcass, water, and salt.
For today’s batch, I used the chicken carcass (leftover from a grocery store rotisserie chicken), water, a quartered onion, endive, a few sage leaves, salt and pepper, garlic powder, dried parsley and a little turmeric. All stuff I already had on hand in the pantry and veggie bin.
If you’re shopping for ingredients, or have a fuller produce drawer, other favorites of mine to include are fresh parsley (or any other herbs), carrots, celery, fresh garlic, and peppercorns.
In this case, the broth is a little more of a deep yellow because of the turmeric, but otherwise the it looks, smells—and, most importantly—tastes just like my original chicken stock!
So far I’ve made this chicken stock, an Asian honey chicken with almonds recipe, and beef stew all in the Instant Pot, and each one has been delightful! Can’t wait to see what’s next!
- 1 3-4 pound cooked chicken carcass
- 2 tablespoons salt
- 1 tablespoon black pepper
- 1 tablespoon dried parsley
- 1 large yellow onion, quartered
- Place the chicken, salt, pepper, parsley and onion into the Instant Pot. Add water until you reach the 10 cup mark. Secure the Instant Pot lid.
- Use the "Manual" button to set the time for 60 minutes.
- When the cooking is complete, either let the Instant Pot pressure release in its own (approximately 20 minutes), or do a quick release.
- Strain the chicken stock into a large heat proof bowl and let it cool to room temp. Move it to the fridge, uncovered, to cool completely.
- Skim the fat off the top, and then store it in the fridge or freezer.
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