Instant Pot Chicken Stock
A quick chicken stock made from bones and kitchen scraps, enriched with vegetables and herbs.
Ingredients
Method
Completed steps 0
If using a strainer insert, place it in the inner pot.
Add chicken bones, carrot, onions, celery, thyme, salt, peppercorns, and bay leaves to the strainer insert or directly into the pot.
Pour water over everything, filling to no more than two-thirds of the pot's capacity.
Seal the lid and ensure the vent knob is set to sealed.
Set the cooker to high pressure for 45 minutes.
After cooking, naturally release pressure for at least 30 minutes.
Strain the stock through a colander and let cool slightly before storing.
Once chilled, remove any solidified fat layer from the surface with a spoon and discard.
Notes
For bone broth, increase pressure time to 120 minutes.
Store in airtight containers; stock keeps refrigerated for up to 5 days or frozen for several months.
Do not fill the pot beyond two-thirds capacity to prevent foaming and ensure safe pressure release.
Calories: 1 kcal · Carbs: 1 g · Protein: 1 g · Fat: 1 g · Sodium: 591 mg · Fiber: 1 g · Sugar: 1 g
Adapted from amindfullmom.com. Method summarised in Potbelly's own words; quantities and timings as published. All credit to the original author.