Chicken Stock Instant Pot
Author: Katie Le | Katie’s Test Kitchen
8-quart Instant Pot (if using 6-quart, reduce water as necessary to stay below Max line)
- 2-3 lbs of chicken bones (washed well with salt and warm tap water, rinsed)
- 1 large white or yellow onion (peeled and rinsed)
- OPTIONAL: 2 carrots (peeled and rinsed) and/or a few stalk of celery (washed)
- ~ 20 cups of water
- Place chicken bones, onion and carrots/celery (if using) into inner. Fill it up with approximately 20 cups of water. Be sure water line stays below the Max indicator.
- Close lid, be sure knob is on Sealing, select: Pressure Cook/Manual, 20 minutes, NPR. Since the pot is full of liquid it’s best to let the IP release pressure on its own. It could take over an hour to release all pressure.
- Once the pressure has been naturally released open lid and run broth through a sieve to filter out any bits from the bones. Discard bones, onion and carrots/celery (if using). Cover storage jars and keep chicken stock in the refrigerator/freezer if not using immediately. It can be stored for 7-10 days in the refrigerator or several months in the freezer. Tips: I typically make chicken stock overnight. I set cook time before heading to bed. In the morning just run the broth through a sieve and store in the fridge for later use. The easiest way to remove fat from broth is to refrigerate them for a few hours. A thick layer of white/yellow-ish fat will form on the surface. Remove if you necessary with a ladle.