Instant Pot Chicken Stock From Scratch
This Instant Pot Chicken Stock is so quick and easy to make you won't want to buy your chicken stock ever again.
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Servings: 6 people
Calories: 41kcal
Equipment
- 1 Instant pot
- 1 Large pot (if cooking on the stove top)
Ingredients
- 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)
- ¼-½ tsp licorice root (optional)
- 6-7 cups water (use the amount that takes you to just under the max line on your instant pot)
Instructions
- 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.
- 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.
- Once cooled, pour the strained stock into jars then refrigerate. This will keep in the fridge for up to 5 days or in the freezer for several months.
Video
Notes
Aromatics make all the difference to a stock so don't skip on them. Use any combination of shallots/green onions, celery, leeks, carrots and garlic that you like.
The spice mix in the recipe can be greatly simplified so tracking down specialty spices isn't necessary. Leave out the dried shiitake mushrooms, dates/jujube, and licorice if they're not readily available. You definitely don't need them but they add some lovely sweet, and earthy flavours to your stock if you can find them.
Nutrition
Serving: 1cup | Calories: 41kcal | Carbohydrates: 10g | Protein: 1g | Fat: 0.3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Trans Fat: 0.002g | Cholesterol: 1mg | Sodium: 405mg | Potassium: 164mg | Fiber: 2g | Sugar: 5g | Vitamin A: 3433IU | Vitamin C: 4mg | Calcium: 19mg | Iron: 0.3mg
