Make a chicken stock or broth that is full of flavour in an Instant Pot. It’s fast and easy. This flavourful chicken stock acts as a base for many delicious recipes.
I love my Instant Pot. Its a life saver. It’s the first item I bought to use here even before I moved to Canada. Technically it was here before me. I had heard lot of good things about Instant Pot and was determined to buy it during the year end sales. We were still in Ireland getting ready for the move to Canada in December of 2017. I got a good deal on the Black Friday sales and bought the machine from Amazon Canada. Got it delivered to my cousin’s house here.
However, I got to use my IP when we moved to our rental from my cousin’s house. I was sick on the day of the move. Didn’t have the strength to shop for kitchen wares. The area we moved in was new to us (as was everything else plus cheques issued from a savings account. Can you believe it ?). But it was close to my husband’s work. So we didn’t know any good halal places to eat nor could I eat anywhere given the fact that I eat gluten and dairy free. Fortunately we had a supermarket that carried some halal chicken.
So the first thing I made was chicken broth for our tired tummies. I’d add some rice noodles and call it a day. For that one week most of my meals were made in the Instant Pot. Stove got little work except for boiling water and milk for tea. I’ve come to cherish my Instant Pot.
Ask me anything and I’ll give you, but not my Instant Pot!
Instant Pot chicken stock or broth?
I think both terms are interchangeble. Broth would be simmered a bit longer to extract the nutrients from the bones but thanks to Instant Pot, that doesn’t take much time. Adding an acid like apple cider vinegar helps extracts the nutrients too and this stock has got a whopping one tablespoon. So you can use this stock in place of broth if you fancy a cuppa. Add your favorite broth enhancer like white miso paste and salt to taste for the ultimate broth drinking experience.
I love the convenience of a store bought chicken stock like everyone else. Everytime I pass the display of organic chicken stock cartons in Costco I wish they had a halal version too. Since there aren’t any here in Canada I make my own now and freeze for later use. I always have stock in hand most days.
Chicken stock is a versatile ingredient and I use it in so many ways to flavor my dishes.
- Use it in place of water to cook rice.
- Add to soups and stews.
- Add to pasta dishes.
How to make chicken stock in a pressure cooker
Not everyone owns an Instant Pot pressure cooker. Some of you might be still using the stove top pressure cooker. I used a stove top pressure cooker for a long time. If you have this kind, use it the same way. Let it cook for around 1 hour under pressure. And let the pressure release naturally.
What chicken to use
When I roast chicken I remove the meat off the breast bone. If I have any bones from chicken thighs and legs I use them along with the carcass. Freeze the carcass and the other bones if you are not making stock right away to use it to make stock later.
Chicken wings and feet can be used too. I found raw chicken wings on sale the other day and that’s what I used here.
How to flavour the chicken stock
To flavour the stock, I use both kitchen scraps and what I have lurking in my vegetable drawer. I mainly buy celery for the stock. I sometimes cut and freeze it to save space in the refrigerator. So that frozen celery or a fresh one gets added to the stock. If I don’t have enough scraps I use fresh vegetables. I use parsley with stems. Thyme ,rosemary and bay leaf can be used too.
I always add garlic, piece of ginger, peppercorns and cumin. These are digestive aids and I’ve grown to use these in my cooking wherever I can.
Whole spices like cardamom, cloves and cinnamon would be great addition too. About 2 cardamom and cloves each and one cinnamon quill would suffice.
How long does it take to make chicken broth in the Instant Pot
I pressure cook my stock for one hour. It takes time to build the pressure. From there it cooks for one hour. If you are in a hurry you can manually release the pressure. I would suggest you let the pressure release naturally. This could take about 20 to 30 minutes. Leave about 2 hours for the entire process. I just dump the ingredients,press a few buttons and forget it. The machine will keep the stock warm after the pressure is released. That’s the beauty of Instant Pot. I’ll take a 2 hour stock any day over manning the stove.
Storing the chicken stock
After I cool and strain the stock I store it in 1 or 2 cup mason jars in the refrigerator for upto 7 days. If it doesn’t get used up immediately then it can be frozen for upto 3 months. You can thaw the stock overnight in the refrigerator. Or if you’re like me and always remember it in the last moment you can microwave it. Remember to remove the lid before nuking.
I’ll be making some delicious recipes using the chicken stock and they’ll be in the blog soon. So watch this space or follow me.
How To Make Instant Pot Chicken Stock/Broth
- 2 pound chicken wings, feet, carcass or bones
- 1 onion
- 1/2 head garlic
- 2" inch ginger slice
- 1 small carrot
- 1 stalk celery
- 1 tsp cumin seeds
- 1 tsp peppercorns
- 1 tbsp apple cider vinegar
- 8 cups water
- 2 tsp salt or to taste
- few parsley with stems
- Rinse the onion and garlic. You can peel them or use them unpeeled. Cut them in half. Scrub the carrot and celery. Halve the carrot. Cut the celery into pieces to fit in the pot.
- Add all the ingredients except water to the inner pot of the Instant Pot. Add enough water making sure not to go beyond the "Max' line.
- Lock the lid in place and make the sure the valve is sealed.
- Press the "Pressure Cook" button. Set the time to 60 minutes or 1 hour. Let the steam release naturally.
- Strain stock. Use immediately or store for later use.