Instant Pot Chicken Stock
A versatile, flavorful Instant Pot Chicken Stock that is great to have on hand. Use it in soups, sauces and gravy. Whatever your kitchen needs!
Ingredients
Ingredients:
- 2 pounds chicken bones
- 1 onion cut in half, skins on
- 6 cloves of garlic skin on
- 1 - 2 large carrots cut into large chunks
- 3 ribs celery cut into large pieces
- 1 serrano or jalapeno pepper, cut in half (optional)
- 1 tablespoon black peppercorns
- 2 teaspoons dried rubbed sage
- 2 teaspoons dried thyme
- 1 tablespoon kosher salt
- 3 bay leaves
- About 10 cups water
Instructions
- Combine all ingredients, except water, in the instant pot.
- Pour water in until it fills just below the max line. About 10 cups will be enough.
- Place lid on instant pot, seal, set manual pressure to high for 45 minutes. Once finished, do a full natural release.
- Allow the stock to cool slightly and use a spoon to skim off any fat that accumulates at the top. Strain stock. Adjust seasoning with salt and pepper if needed. Store in containers to use immediately or freeze.
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Keywords: chicken broth, chicken stock, instant pot