Instant Pot Chicken Stock

Makes 8 cups

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)

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.

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

Return to Instant Pot Chicken Stock

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

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