Instant Pot Chicken Stock will make your homemade soups and other dishes taste better than ever. It’s easier than you think to make and a Gr8 staple to keep in your freezer.
So, I finally got an Instant Pot! My sweet daughter, Tori, gave it to me for Christmas and was I ever surprised! Surprised because I had decided to buy myself a gift and had ordered one, but thankfully, it was still in the box. I never told Tori that I had bought one, shhhh, don’t say anything!
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It took me a couple weeks to get up the courage to use it. Do you get that? You take this big Instant Pot out of the box and there are 2 books with it and several buttons on the front. A bit intimidating! Not to mention the whole pressure thing…if it’s going to explode, believe me, it will be in my kitchen!
Well, I decided that chicken stock should be my first attempt. I figured that if I was going to ruin food, it shouldn’t cost too much. This is my basic chicken stock recipe that I’ve always done on the stovetop. So much easier and quicker in the Instant Pot!
It really couldn’t be easier to make. You basically put a whole chicken into the inner pot of your Instant Pot. Then you cut up the basic vegetables that make most dishes taste delicious: an onion, some carrots and celery and some garlic cloves. Add in the aromatics, the peppercorns, parsley, thyme, and bay leaf. Then fill the pot with water and turn the Instant Pot on. It’s that simple!
You may have noticed that I didn’t put salt on that list. That’s because I like to salt things once they’re cooked so I can control the saltiness.
Afterwards, just strain the broth, cool it, and then portion it into containers or bags to freeze. You also have the chicken meat,
Here are a few ideas. Pro tip: shred the chicken instead of dicing, it may be a bit dry and shredding will give you a better texture.
If you’ve never made your own chicken stock, you are missing out. Keep portioned zipper bags in your freezer and add more flavor to your cooking than you could ever imagine. In addition to flavor, homemade stock adds a certain silkiness to recipes. I know it sounds crazy, but try it!