Instant Pot Chicken Stock
Servings
2 Servings
Ingredients
- 4 pound chicken bones/carcasses chicken bones can usually be obtained from a butcher, from cutting your own whole chickens, or even from saving bones from a roasted chickennn½ teaspoon black peppercorns
- 3 medium carrots rough chopped
- 1 Spanish onion rough chopped
- 3 celery ribs rough chopped
- 3 garlic cloves not cut
- Several thyme sprigs
Instructions
- Place bones, carrots, onion, celery, garlic, thyme, and peppercorns in Instant Pot. Add water to the maximum fill line.
- Seal machine and set timer for 30 minutes.
- Once machine has signaled the end of cooking cycle, I allowed the mixture to steep for 15 minutes before releasing the pressure and straining out bones and vegetables.
- Cool stock completely before storing, covered, in the refrigerator for 3 days or freezing for up to 2 months.