Eightyrecipes
Instant Pot Chicken Stock
Chicken bones, aromatics and a spoon of cider vinegar pressure cooked into a rich golden stock that sets to a jelly.
Ingredients
- 2 1/2 lbs chicken bones or carcass 1 to 1.4 kg, up to 3 lbs
- 1 onion roughly chopped
- 2 carrots roughly chopped
- 2 stalks celery roughly chopped
- 2 cloves garlic
- 1 tbsp apple cider vinegar 15 ml
- 8 cups water 2 liters
- 1 tsp salt 5 g
- 1/2 tsp black pepper 2 g
Instructions
- Add the chicken bones or carcass to the Instant Pot.
- Add the onion, carrots, celery and garlic.
- Pour in the water and the apple cider vinegar.
- Add the salt and black pepper.
- Close the lid and cook on High Pressure for 45 minutes.
- Allow the pressure to release naturally for 20 minutes.
- Strain the stock through a fine mesh sieve and discard the solids.
- Let the stock cool slightly before storing.
Notes
Nutrition values are an estimate. The apple cider vinegar helps draw minerals and collagen out of the bones, so do not skip it. Keep the water at 8 cups and stay under the maximum fill line. A natural release keeps the stock clear, and chilling it overnight lets you lift the fat off in one piece.
Nutrition
Nutrition is an estimate, calculated automatically.
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