Instant Pot Chicken Stock (Bone Broth)
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Instant Pot Chicken Stock (Bone Broth) – homemade chicken stock in the Instant Pot is beyond easy to make, loaded with nutrients, and perfect for making soup or freezing for later!
Chock full of nutrients, homemade chicken bone broth is more budget friendly than store-bought, easy to make and freeze, and a great way to eliminate food waste! Making your own stock is a simple process that involves saving the bones from a roasted chicken and combining the carcass with a few veggies and spices in the Instant Pot. The result is pure liquid gold! You’ll never need to purchase chicken broth (or stock) again once you give this method a try.
The Instant Pot makes quick work of this recipe versus boiling the stock on the stove. You will love having this rich and flavorful chicken stock on hand for making soup, adding flavor to sauces and grains, and anywhere broth is called for!
Benefits to Making Your Own Stock
You control the ingredients. Make it 100% organic if you want…use a whole chicken carcass or various bones from legs and wings – you decide.
It’s more economical. Since it literally uses scraps as ingredients, you’ll get more for your money.
You control the sodium. So often, packaged broths (and soups) contain excess salt and even MSG.
Homemade stock and bone broth is more nutrient dense than broth (see more info below!)
Whole chicken carcass (homemade or rotisserie) or chicken bones
Apple Cider Vinegar
Spices: kosher salt, black pepper, turmeric, and bay leaf
How to Make Instant Pot Chicken Bone Broth
First, clean your chicken carcass or bones of any remaining meat. Small scraps left on the bones is fine.
Add the carcass, celery, carrots, garlic, and spices to the Instant Pot.
Add water to the pot, completely covering the chicken and vegetables, but not exceeding the Max Level line.
Seal the pot and cook using the Manual setting for 60 minutes.
Let the pot depressurize naturally, then pour the broth into a strainer set over a large bowl.
Ladle cooled broth into smaller containers for storage (see below for tips.)
Things to Keep in Mind & Variations
If using a rotisserie chicken carcass, your broth will likely have a much higher level of sodium.
Want to boost the collagen content of your broth? Add more bones. Because they contain a lot of cartilage, chicken feet are a great source of added collagen!
For more flavor, add herbs such as sprigs of rosemary, thyme, and parsley if desired.
Rather than using whole celery stalks and carrots, feel free to use only scraps, such as ends and peels. See my Instant Pot Veggie Broth Using Scraps for tips on saving your scraps for making broth!
Feel free to increase the cook time to 120 minutes for maximum nutrient extraction!
To make this recipe on the stove top, bring all ingredients to a boil in a large stockpot, then reduce the heat and simmer for at least 2-3 hours. Strain and store as indicated in the instructions.
Difference Between Chicken Broth, Stock, and Bone Broth
Chicken broth, chicken stock, and bone broth are all liquids made by simmering chicken with water, vegetables, and herbs. However, there are some differences in the ingredients used and the cooking process, which result in different flavors and nutritional profiles.
- Chicken broth is made by simmering chicken meat with vegetables and herbs for a relatively short time (1 hour or so.) The result is a flavorful liquid that can be used as a base for soups, stews, and sauces. Chicken broth is typically clear and has a lighter flavor than chicken stock or bone broth.
- Chicken stock is made by simmering chicken bones (including any meat still attached), vegetables, and herbs for a longer time (2 hours or more). The longer cooking time allows more of the collagen and gelatin from the bones to be extracted, resulting in a richer, more flavorful liquid. Chicken stock is typically used as a base for soups and stews but can also be consumed on its own.
- Bone broth is made by simmering chicken bones (and sometimes meat) with vegetables and herbs for an even longer time (12-24 hours or more). The extended cooking time allows for the maximum extraction of collagen, gelatin, and other nutrients from the bones, resulting in a thick, rich, and nutritious liquid. Bone broth is often consumed as a health tonic and is sometimes used as a base for soups and stews.
Uses for Chicken Bone Broth
Sip it! Warm up a mug and enjoy. Bone broth tastes delicious and is also nutrient dense, containing protein, collagen, and several essential vitamins and minerals.
Make soup of course! Try using it in this Instant Pot Healing Chicken Soup or Creamy Herbed Chicken Stew.
Use in any other recipes calling for chicken broth or stock like this Instant Pot Chicken and Rice Casserole with Broccoli.
Use in place of water when making rice or quinoa for an added flavor/nutrient boost.
Make gravy or use in other sauces and marinades.
Let the chicken stock cool and add to large mason jars or other containers for storage in the refrigerator. Homemade chicken stock will keep well in the refrigerator for up to 3-4 days.
How to Freeze Chicken Stock
Cooled broth can easily be frozen for future use. If you have no immediate plans to use it, pour the stock into a freezer safe container and place in the freezer until solid. I love using these Souper Cubes for freezing individual (1 or 2 cup) portions. Large plastic bags are also great for freezing because they can be laid flat, minimizing the amount of freezer space they take up. For easy filling of large Ziploc style bags, try these handy holders.
Instant Pot Chicken Stock
- 1 chicken carcass, or miscellaneous chicken bones (wings, legs, etc.) from roasted chicken
- 3 celery stalks
- 2 large carrots
- 1 medium yellow onion
- 2 teaspoons minced garlic
- 1 bay leaf
- 1 tablespoon apple cider vinegar
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 teaspoon turmeric
- 10 cups water
- Add all ingredients except water to the Instant Pot. Pour the water over top to completely cover the chicken bones and veggies (adding more if needed, but do not exceed the Max level line of the pot.)
- Seal the lid. Using the Manual setting, set the pot for 60 minutes.
- When cycle is complete, let the pot depressurize naturally (for at least 15 minutes.)
- Pour the broth into a large bowl over a mesh strainer. Let cool and store in mason jars or other containers for storage.
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