How To Make Instant Pot Chicken Stock/Broth
Make homemade chicken stock or chicken broth in the Instant Pot that's full of flavor and better than store-bought. It's easy and fast. This flavourful Instant Pot chicken stock acts as a base for many delicious recipes.
Equipment
- Instant Pot/Pressure Cooker
Ingredients
- 2 pound chicken 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
Instructions
- Rinse the onion and garlic. 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' fill 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.
Notes
- Store in airtight containers or mason jars in the fridge for 7 days.
- Freeze in freezer bags or glass jars in the freezer for 3 months. when filling the containers fill only up to 3/4th full allowing room for the liquid to expand in the freezer.
Nutrition
Calories: 14 kcal | Total Carbs: 3 g | Protein: 0.5 g | Fat: 0.1 g | Saturated Fat: 0.02 g | Sodium: 603 mg | Fiber: 1 g | Sugar: 1 g | Vitamin A: 1073 IU | Vitamin C: 2 mg | Calcium: 23 mg | Iron: 0.3 mg | Net Carbs: 2 g
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