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Chicken Bone Stock in the Instant Pot
Prep Time
10
mins
Cook Time
3
hrs
Servings:
32
cups
Equipment
Pressure Cooker
Ingredients
.5
1x
2x
▢
2
chicken carcasses
▢
1
onion, cut in half
▢
2
carrots, cut in half
▢
2
celery stalks, cut in half
▢
2
small leeks, split down center
▢
1
bunch
fresh parsley
▢
1
bunch
fresh thyme
▢
2
tsp
peppercorns
▢
2
bay leaves
▢
filtered water
▢
Salt to taste
Instructions
Place all ingredients in Instant Pot. Fill one inch from the top with filtered water.
Set the Instant Pot to Manual on high for 45 minutes.
Once 45 minutes are up, let pressure release naturally.
Pour through fine sieve into a container. Place immediately into an ice water bath.
Use within 1 week or freeze.
Notes
Be careful not to release the pressure yourself! You could spit boiling water all over your kitchen.
Freeze the leftovers into a silicone muffin tin! It makes it easy to have broth anytime you need for a fraction of the cost.
Don't worry if it turns to gel. That just means you got all of the good stuff out of the bones.