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How To Make Instant Pot Chicken Stock/Broth

chicken stock made in an instant pot
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.
5 from 8 votes
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Soup
Servings 8

Equipment

  • Instant Pot/Pressure Cooker

Ingredients
 

  • 2 pound chicken bones
  • 1 onion
  • ½ head garlic
  • 2" inch ginger slice
  • 1 small carrot
  • 1 stalk celery
  • 1 teaspoon cumin seeds
  • 1 teaspoon peppercorns
  • 1 tablespoon apple cider vinegar
  • 8 cups water
  • 2 teaspoon 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 ¾th full allowing room for the liquid to expand in the freezer.
 
 

Nutrition

Calories: 14 kcalTotal Carbs: 3 gProtein: 0.5 gFat: 0.1 gSaturated Fat: 0.02 gSodium: 603 mgFiber: 1 gSugar: 1 gVitamin A: 1073 IUVitamin C: 2 mgCalcium: 23 mgIron: 0.3 mgNet Carbs: 2 g
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