Instant Pot Chicken Stock
Homemade Instant Pot Chicken Stock cannot be beaten. The flavors are magnified by trapping the steam while cooking! Plus, it’s cooked in no time.
I was floored with my first taste of Homemade Chicken Broth made in a pressure cooker! With a handful of quality ingredients, and mostly hands-off time, you’ll love this chicken broth and what you can make with it!
Why You’ll Love this Chicken Stock
- It’s SO much better than anything you can buy in the grocery store.
- The Instant Pot does not let one molecule of flavor escape during the cooking time, making for a superb flavor.
- This instant chicken broth recipe provides an extra delicious boost that comes from the chicken bones.
With autumn approaching, it’s time to be thinking of comfort foods like soups and stews. If you cook a lot, as I do, your pantry may be filled with boxes or cans of chicken broth. It’s versatile and provides flavor and the base for many dishes.
But if you’d like to take your recipes up to the next level, try making and using Homemade Instant Pot Chicken Broth or Stock. It’s a million times better than anything you can purchase! Plus, check out this Instant Pot Bang Bang Chicken for another incredibly tasty meal!
Frequently Asked Questions
What's the Difference Between Chicken Broth and Chicken Stock?
If you use these terms interchangeably, you’re not alone. And the foodie police really don’t care! But here are the definitions, FYI.
Chicken broth is typically made from chicken meat. Chicken without the bones is simmered along with aromatics, vegetables, and seasonings until the flavors are extracted.
On the other hand, chicken stock is made from bony parts of the chicken, so that both the meat and bones are cooked. The stock becomes thicker and richer than broth due to the gelatin extracted from the bones. Stock tends to be unseasoned, though I make mine flavored with salt, pepper, and garlic like my chicken broth.
Does Pressure Cooking Destroy Collagen?
Collagen is the protein that provides structure in the skin and connective tissue. Pressure cooking does not destroy the collagen in the chicken but instead, breaks down the collagen into gelatin. When you chill your homemade chicken stock or broth, it will get gelatinous due to the breakdown of collagen in the chicken pieces.
Does Pressure Cooking Destroy Any Nutrients?
A pressure cooker shortens cooking time due to the increased pressure, not an increased temperature in the pot. Therefore, there is no destruction of nutrients due to exposure to high temperatures. In fact, since there is no loss of nutrients via steam or because of the cooking temperatures, there is a 90-95% retention of nutrients.
How Long Does Homemade Stock Stay Fresh?
Properly stored, homemade chicken stock will be good for 3-4 days in the refrigerator. If you won’t use it in that time period, stock can be frozen for up to a year in an airtight container.
How to Make Instant Pot Chicken Stock or Broth
First, I promise this is VERY simple. The hardest part for me, as an infrequent user of my pressure cooker, is remembering how to use it!
- To make the stock, start by sauteing my bone-in chicken pieces in some vegetable oil in the Instant Pot. Once the pieces are browned, I remove them to a bowl. Since the surface area at the bottom of the IP is not huge, do this in batches.
- PRO-Tip: The fond or brown bits left on the bottom of the pot are priceless. Through the Maillard reaction, the fond has concentrated flavor and which will be released into the stock when liquid is added.
- The fond should be brown, not black. If it’s burnt, the resulting stock will have an underlying burnt flavor.
- Note that dark meat adds more flavor than white meat. I use a combination as I like to have breast meat for soups.
- Browning the chicken pieces helps bring out more flavors.
- After that, the chicken and all the other ingredients, including 12 cups of water are added to the IP.
- Select high pressure and set the timer for 60 minutes.
- When the cooking time is done, either allow the pressure to release naturally or turn the vent to a quick release. Note there will be a lot of steam, so be careful opening the vent to prevent an injury.
- Allow the stock to cool slightly before removing the chicken and then pouring the liquid through a fine-mesh strainer.
- Discard the vegetables and peppercorns. Set the chicken aside to shred for future recipes.
- Refrigerate the stock so you can remove any excess fat which will solidify on the surface. Reserve the fat for other uses, if desired. Keep the fat in a sealed container in the freezer for long-term storage.
- Place the stock in containers to freeze or store in your refrigerator depending on how soon you will use it.
Uses for Your Homemade Stock or Broth
I find using homemade stock for soups gives the biggest bang for your buck. Of course, if you’re scheduled for a colonoscopy and have to be on a clear liquid diet, it’s like drinking liquid gold!
This chicken stock is also great for when you’re under the weather. Full of nutrients, it’s still easy on the system. The steam from a piping hot bowl of chicken broth or stock will help open sinus passages as you inhale the wonderful aroma. Plus there’s some magic healing potential from homemade chicken soup which is based on broth or stock. Why do you think some chicken soups are called Jewish Penicillin???
- Chili Blanca – a flavorful white chicken chili
- Chicken Jambalaya Soup – a Mardi Gras favorite in soup form
- Chicken with Artichokes and Israeli Couscous – the couscous is cooked in broth
- Creamy Chicken Marsala – the sauce is made with reduced chicken broth
- French Onion Soup – a combination of chicken and beef broth gives an amazing depth of flavor
Saute your chicken pieces, then add herbs, vegetables, water, and, finally, cook under high pressure for 60 minutes.
- 1-2 tablespoons vegetable oil
- A whole chicken (giblets, etc. removed) or 3 pounds of bone in white and dark chicken pieces
- 1 large onion, chopped
- 2 carrots, peeled and cut into thirds
- 2 stalks of celery, cut into thirds
- 2-3 garlic cloves, peeled and smashed
- 5 sprigs fresh parsley
- 3 sprigs fresh thyme
- 1/2 teaspoon whole peppercorns
- 1 tablespoon kosher salt
- 12 cups water
- Set your IP to saute and add vegetable oil. In batches, brown all the chicken pieces and remove to a bowl.
- When all the chicken is browned, return the chicken to the Instant Pot along with all the other ingredients.
- Select high pressure and set the timer to 60 minutes. When the timer goes off, turn off the IP and either let vent naturally or use the quick release (there will be a lot of steam!).
- When the pressure is released, remove the lid. Remove the chicken pieces to a clean bowl.
- Let the stock cool a bit before pouring through a fine-mesh strainer to remove the vegetables, herbs, and impurities.
- Cover the bowl and let cool in the refrigerator. When cool, scrape off any accumulated fat on the surface and divide it into storage containers.
- When the chicken is cool enough to handle, shred the meat and place it in storage containers to use in future recipes.
The stock can be stored in the refrigerator for 3-4 days or frozen up to one year
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Amount Per Serving: Calories: 104Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 44mgSodium: 584mgCarbohydrates: 2gFiber: 1gSugar: 1gProtein: 10g