Instant Pot Chicken Stock
- Yield:8 cups
- Time:1 hr, 16 mins show details
A great way to use leftover bones from chicken (or turkey, pork, or any other kind of meat!) to make a fantastic stock. I usually use the leftover bones from chicken wings (they always look at you strangely when you ask for a box for just bones...).
Ingredients
- 3 poundschicken bones
- 8 cupswater
- 1celery stalk, just the tops
- ¼ poundmushrooms
- 1onion, halved
- 1 tablespoonpeppercorns, whole
- 2 inchesfresh ginger, peeled
- 2 tablespoonsapple cider vinegar
Equipment
- Instant Pot
- cheesecloth
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Preparation
- 5 mins
Turn the Instant Pot on to Saute mode and add the bones. Let them brown until there is a decent fond in the pot.
- 1 min
Add the apple cider vinegar to the pot and deglaze.
- 40 mins
Add the rest of the ingredients to the pot, and cook it on high pressure for 40 minutes.
- 10 mins
The Instant Pot will take around 10 minutes to get up to pressure.
- 20 mins
Let the pressure completely release naturally (should take about 20 minutes).
Remove the bones and everything else, and then strain the liquid through a cheesecloth
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