Instant Pot Bone Broth/Chicken Stock
Poultry, Pressure Cooker
Ingredients
1 chicken carcass, or bones from a roasted chicken
2-3 cups vegetable scraps (carrot peels, onions, celery, garlic, etc.)
1-2 sprigs fresh thyme
1 tablespoon kosher salt
1 teaspoon peppercorns
2-3 bay leaves
10 cups cold water
Directions
If using the strainer insert, place the insert into the inner pot of the instant pot.
Place the chicken bones, vegetables, herbs, salt and peppercorns in the strainer or directly in the inner pot of the pressure cooker.
Pour the water over the scraps. Feel free to add more water, but DO NOT let the water reach above two-thirds of the way full.
Place the lid on the Instant Pot and be sure the vent knob is pointed towards sealed, not venting.
Set cook time for High Pressure by hitting manual or pressure and using the plus or minus buttons to read 45 minutes for chicken stock and 120 minutes for bone broth.
Once cook time has elapsed, let naturally release for at least 30 minutes.
Strain stock and allow to cool slightly before transferring to containers to store.
Once the stock has cooled and has been refrigerated, you may notice a layer of fat form on top of the stock. Simply use a spoon to skim that off the stock and discard.
Store in fridge for 7 days, or freeze for up to 3 months.
Notes
Time to Get to Pressure: 20-25 minutes
Time to Cook: 45 minutes for stock and 120 minutes for bone broth
Time to Release Pressure: 30 minutes
Total Time: About 2 hours for stock and 3 hours and 15 minutes for bone broth.
If you don't have vegetable scraps use 1 whole carrot, 1 onion that has been quartered, and 2-3 stalks of celery.
While you can use the bones from Homemade Rotisserie Chicken--DO NOT use the bones from a store-bought rotisserie chicken or your broth will be WAY too salty!
Nutrition
Sodium 581mg
Potassium 4mg
Calcium 2mg