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Instant Pot Chicken Stock and Slow Cooker too!!

January 20, 2019   6 Comments

This Instant Pot chicken stock is so inexpensive to make that you will never buy chicken stock again.

Instant Pot Chicken Stock

I have included the instructions for the Instant Pot, slow cooker, and stove for those of you who want to try making your own stock. I was inspired to make my own stock after reading all the comments on my best vegetable soup recipe.

Many of you encouraged me to try making my own stock. I have to admit that I hadn’t done so since before I had owned my trusty kitchen appliances - the Instant Pot and slow cooker. What these tools allow you to do is walk away and not monitor your stock!!

Use the chicken stock that you make for my low carb chicken vegetable soup and you will thank me.

The key to success here is to hold onto the bones from a roasted chicken. I stored mine in a freezer bag (in my freezer) until I was ready to make stock. Then, I tossed those bones into the Instant Pot with some carrots, celery, onion, and spices and set it for 45 minutes. After a slow release of 30 minutes, you get the above LIQUID GOLD.

Now all you do is strain the liquid out of the vegetables and bones and store!

This couldn’t get any easier (really it couldn’t) and will cost you a fraction of the amount that a container of chicken stock from the store costs. Also, you can control the amount of sodium and how you like it flavored.

Finally, you used up all of your chicken. Don’t you feel great knowing that none of your purchase was wasted?

Here is the stock before it is cooked in my slow cooker:

The slow cooker also does not need to be babysat for this recipe. I did taste it as I went so that I could decide when it was done. The longer you simmer the bones, the more flavor you are able to extract.

Have you made your own chicken stock? What do you use to cook it and what do you put in it?

Instant Pot Chicken Stock

1.7 from 26 reviews

Makes 8 cups

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Ingredients

1 chicken carcass (bones) from roasted chicken
2 large carrots, peeled and cut into 1 inch pieces
2 stalks celery, cut into 1 inch pieces
1 medium onion, peeled and cut into 1 inch slices
1 teaspoon salt
1 teaspoon peppercorns
2 bay leaves
sprigs of fresh thyme (optional)

Instructions

Add carcass, carrots, celery, salt, peppercorns, bay leaves, and thyme to Instant Pot. Add 10 cups of cold water (fill to 10 cup line) and using MANUAL set to High Pressure for 45 minutes.

It will take about 20 minutes to get to pressure. After the pressure cooking has finished let the Instant Pot manually release for 30 minutes. Pour stock through fined mesh sieve and store in glass jars or plastic containers. This stock freezes well.

Slow Cooker Chicken Stock

Same ingredients as above recipe for Instant Pot chicken stock. Place the carcass, carrots, celery, onion, salt, peppercorns, bay leaves and thyme in a 6-quart slow cooker. Add 12 cups of water and cook on high for 4 hours or 8 hours on the low setting. Pour stock through fined mesh sieve and store in glass jars or plastic containers. This stock freezes well.

Stove Chicken Stock

Using the same ingredients as above and a large, heavy stock pot. Place the carcass, carrots, celery, onion, salt, peppercorns, bay leaves and thyme in the stock pot. Add 12 cups water or enough to cover chicken. Cook on a low simmer, covered, for 4 hours. Add more water to keep the chicken covered. Pour stock through fined mesh sieve and store in glass jars or plastic containers. This stock freezes well.

Nutrition Facts

For one cup = 10 calories, 0 g fat, 0 g saturated fat, 0 g carbohydrates, 0 g sugar, 1 g protein, 0 g fiber, 160 mg sodium, 0 Freestyle Pts

Points values are calculated by Snack Girl and are provided for information only. See all Snack Girl Recipes

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6 Comments:

I love making chicken stock. It's so easy, inexpensive and tastes much better than store bought. I add herbs but freeze it unsalted for more flexibility.

I’ve been making my own stock for years and don’t add anything to the pot but water and the leftover chicken, or turkey parts. Once it’s strained and cooled, I put it in a freezer bag and into the freezer it goes. I usually put the bag into a container to shape the frozen stock and remove the block when it’s solid.

I forgot to mention that I start the bones and water in a pot on the stove on a medium flame until it’s simmering then drop the temp to the lowest setting, put a lid canted on the pot and forget about it. Usually it simmers overnight or all day. I’ve never had it boil dry and the house has the loveliest aroma so I'm reminded to finish the stock.

I do the same thing but using my stove burners. Just set the burner at almost the low setting. If you use your stove much you'll have a feel for where to set it. And you don't need an extra appliance. I have a glass lined soup pot (about 5 or 6 qt. seize) that is used all the time for that kind of job.

In a very similar way, never let sad past-their-best vegetables go to waste. Simply put all your veg in a slow cooker, add water to cover by half-inch, season and cook for 8-12 hours on low.

Veg should be washed, but no need to peel. Larger veg are best cut into pieces.

Strain, as with the chicken stock. If you wish to you can then heat it on the hob to reduce, before pouring into suitable containers and freezing.

If u want to turn this into bone broth, just add a tablespoon or two of apple cider vinegar to the pot. It is my understanding that the vinegar is essential to release the nutrients from the bones. Highly nutritious and the vinegar is undetectable.

★★★★

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