Instant Pot Chicken Stock

This instant pot chicken stock is so quick and easy to make you won't want to buy your chicken stock ever again. Recipe video is above!

Course: Stock

Cuisine: American

Keyword: Chicken stock, Pantry, Stock

Prep Time: 10

Cook Time: 1 10

Total Time: 1 20

Servings: people

Calories: 41kcal

1 chicken carcass (can use 2 if they'll fit)
4 large chicken wings (use 6-8 if they're smaller)
2 carrots, chopped into chunks
1 celery stalk, chopped into large sections
1 brown onion, chopped into quarters
1 pink lady or fuji apple, chopped
½ bunch fresh coriander (cilantro), or flat leaf parsley
1 spent corn cob (optional)
4 slices of fresh ginger
1 star anise
½ tsp peppercorns
½ tsp coriander seeds
2 bay leaves
1 tsp salt
2-3 dried shiitake mushrooms (optional)
2 red dates/jujube (optional)
1/4-1/2 tsp licorice root (optional)
6-7 cups water (use the amount that takes you to just under the max line on your instant pot)

Dry fry your spices – Turn the instant pot onto sauté. Toss in your coriander seeds, star anise, ginger, and licorice (if using) and stir for a minute so the spices release their aroma.
Add – onion or leek, carrot, and celery. Cook for a few minutes to let them soften slightly.
Pour in – 2 cups of water to stop the cooking process, then add another 2 cups.
Add – any remaining spices, the whole corn cob, chopped apple, then place the chicken carcass on top. Now add the wings, salt, and a dash of apple cider vinegar.
Pour in – the remaining 2-4 cups of water. You should have included 1.5 to 2 litres of water by now (1.5 – 2 quarts).
Place – the coriander or parsley on top if using, close the lid and set to pressure cook for 1 hour and 10 minutes.
Manually release pressure – as soon as cooking stops by pressing the pressure release button.
Strain the stock – Take the lid off and strain stock through a colander into a large bowl. Doing this through a muslin or nut milk bag will remove any debris if you prefer this. You will however, also lose some of the delicious chicken fat so I skip it.
Cool and store – Pour the strained stock into jars and allow to cool slightly before refrigerating. This will keep in the fridge for up to 5 days or in the freezer for several months.

If you can get chicken feet from your butcher they're worth adding. You'll get a lovely thick, gelatinous stock if you do include them.