Prep: 10 mins
Cook: 60 mins
Pressure Build/Release: 80 mins
Total: 2 hrs 30 mins
Servings: 12 servings
Yield: 7 cups
The Instant Pot pressure cooker makes quick work of many dishes that typically take hours, and this chicken stock is a perfect example. Wings are a good choice for stock making, but you might also use necks, feet, thighs, and other chicken parts. Or add a leftover chicken carcass to the pot along with any drippings you might have saved. Aromatics in this stock include onions, celery, and carrots, along with garlic and peppercorns. This chicken stock is fully customizable— feel free to include more garlic (or omit it), or add a sprig of rosemary or some chives if you’d like.
Scrub or rinse the vegetables, but you don't have to bother with peeling them. Peels and scraps add flavor and all of the solids are strained out and discarded in the end.
Chicken stock isn’t just for soup! Use it as the cooking liquid for rice, bulgur, quinoa, and other grains. Add chicken stock to mashed potatoes or cauliflower in place of milk or lighten heavy sauces by using part chicken stock. It’s also an excellent alternative to water for steaming vegetables.
Ingredients
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3 1/2 pounds chicken wings
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2 carrots, cut into 2-inch chunks
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2 stalks celery with leaves, cut into 2-inch chunks
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1 onion, quartered
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3 cloves garlic, halved
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4 to 6 sprigs fresh thyme
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3 to 4 sprigs fresh parsley
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2 bay leaves
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12 peppercorns
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1 teaspoon kosher salt, optional
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6 cups water
Steps to Make It
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Gather the ingredients.
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Add the chicken, vegetables, garlic, thyme, parsley, bay leaves, and peppercorns. If you are making a salted broth, add the salt (you can always add the salt later).
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Add about 6 cups of water to the pot. Make sure the ingredients are not above the max fill line, which is 1 3/4 inches below the rim of the pot.Older cookers have a higher max fill line, but the cooker should never be filled more than the 2/3 mark (approximately 1 3/4 inches from the rim). If too full, the liquids will splatter as the pressure is released. To avoid spatter, continue the natural release until the float valve drops.
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Secure the lid and ensure the steam release vent is in the sealing position. Choose manual/pressure cook, high pressure, and set the timer for 60 minutes. When the time is up, let the pressure come down naturally for 30 minutes or longer. Carefully release the remaining pressure.
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Strain the stock and discard the solids; transfer the liquids to a fat separator, if desired.
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For a clearer stock, strain once again in a mesh strainer lined with several thicknesses of cheesecloth.
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Use the stock for soups, stews, braises, or as a cooking liquid for rice and grains.
How to Freeze Stock in Ice Cube Trays
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Pour the chicken stock into ice cube trays. Place the ice cube trays on a baking sheet and place the trays in the freezer.
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When the stock is frozen solid, transfer the cubes to freezer bags and return them to the freezer.
Tip
- Store chicken stock in the refrigerator for up to 3 days or freeze it for up to 6 months.
| Nutrition Facts | |
|---|---|
| Servings: 12 | |
| Amount per serving | |
| Calories | 445 |
| % Daily Value* | |
| Total Fat 32g | 41% |
| Saturated Fat 11g | 57% |
| Cholesterol 108mg | 36% |
| Sodium 643mg | 28% |
| Total Carbohydrate 16g | 6% |
| Dietary Fiber 1g | 5% |
| Total Sugars 1g | |
| Protein 23g | |
| Vitamin C 7mg | 36% |
| Calcium 44mg | 3% |
| Iron 2mg | 10% |
| Potassium 300mg | 6% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | |
