Instant Pot Organic Unsalted Chicken Stock
My homemade chicken stock is so flavorful you'll never purchase a box from the supermarket again!
Servings: 2 quarts
Equipment
- Instant Pot Duo 7-in-1 Electric Pressure Cooker [affiliate]
Ingredients
- 1 whole roasting chicken
- 3 lg. carrots washed and roughly cut into chunks
- 3 stalks celery washed and roughly cut into chunks
- 1 lg. yellow onion unpeeled, rinsed, cut into quarters
- 10-12 black peppercorns
- 6-7 sprigs of fresh thyme
Instructions
- Add all ingredients to the inner pot of your instant pot (see notes).
- Secure lid and set to manual pressure for 100 minutes (see notes for additional cooking times).
- When pressure cooking is complete, natural release (NR) to allow flavors to continue to meld. If in a hurry, NR for 10 minutes, then QR (Quick Release by carefully switching to the Venting position; you may want to hold a towel over the valve to absorb any spewing liquid, as the contents in the pot are still boiling! Note: The steam and any emitting liquid will be extremely hot, so protect your hand to prevent any burns!).
- Once the pressure valve has dropped, remove the lid and scoop out all of the solids into a colander over a bowl (which will collect any residual stock).
- After the solids have been removed, place several layers of cheesecloth inside a mesh strainer and strain the stock into a large bowl.
- Place the strained stock into the refrigerator and cool.
- Once cooled, carefully skim the layer of fat off of the top.
- The stock is now ready for use or for freezing.
Notes
- I am using a 6-quart Instant Pot. This recipe will not fit in a smaller pot.
- Organic: I use all organic ingredients, but you don’t have to.
- You can use vegetable scraps (peels, end cuts, etc.). There is no need to peel your vegetables.
- Cooking Times: Keep in mind that your elevation will affect your cooking times with all pressure-cooking recipes. I am at sea level and I have found that my cooling times are a couple/few minutes less than most online recipes I’ve tried. For me, A totally frozen whole chicken took 120 minutes. A partial frozen whole chicken took 110 minutes.
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