Best 4 Instant Pot Chicken Stock Recipes

Dive into the realm of flavors with our extensive collection of chicken stock recipes, catering to every culinary preference. From the classic Instant Pot Chicken Stock, a staple in any home cook's arsenal, to the aromatic Asian Chicken Stock, infused with ginger, garlic, and lemongrass, our recipes encompass a diverse range of tastes.

For a traditional approach, try the Simple Chicken Stock, a no-fuss recipe that yields a rich, golden broth. If you're seeking a healthier option, the Low-Sodium Chicken Stock offers a delicious balance of flavor without compromising on health.

Elevate your dishes with the Roasted Chicken Stock, where succulent roasted chicken bones impart an incredibly rich and flavorful depth to the broth. And for those who love a touch of smokiness, the Smoked Chicken Stock infuses the broth with a tantalizing smoky aroma.

Explore the world of international flavors with our Thai Chicken Stock, bursting with the vibrant flavors of Southeast Asia, and the flavorful Mexican Chicken Stock, adding a zesty kick to your favorite recipes.

Each recipe includes detailed instructions, cooking times, and helpful tips to ensure success in your culinary endeavors. Whether you're a seasoned chef or just starting your cooking journey, our chicken stock recipes will inspire you to create delectable dishes that will delight your taste buds and nourish your soul.

Check out the recipes below so you can choose the best recipe for yourself!

INSTANT POT® CHICKEN BONE BROTH

Instant Pot® Chicken Bone Broth image

Utilizing the carcass of a rotisserie chicken results in the richest, most flavorful broth you will ever know. This also makes for a good sipping broth. Once you've made this, you will never go back to canned or boxed again. With the help of your Instant Pot®, you can make this in a fraction of the time it would take to do it in a slow cooker.

Provided by Soup Loving Nicole

Time 5h

Yield 8

Number Of Ingredients 10

Ingredients

1 (2 pound) rotisserie chicken carcass
2 medium carrots, cut into thirds
2 stalks celery, cut into thirds
1 medium onion, cut in half
1 bulb garlic, cut in half
1 tablespoon apple cider vinegar
2 teaspoons salt
1 teaspoon whole black peppercorns
1 large bay leaf
10 cups water

Steps:

Set chicken carcass in a multi-functional pressure cooker (such as Instant Pot®). Add carrots, celery, onion, garlic, apple cider vinegar, salt, peppercorns, and bay leaf. Pour in water.
Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 180 minutes. Allow 30 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions, about 30 minutes. Unlock and remove the lid. Let broth sit for 20 minutes to cool. Pour liquid through a strainer and discard all solids.
Refrigerate and use within 3 days or store in freezer-safe containers and use within 6 months.

Nutrition Facts : Calories 24.8 calories, Carbohydrate 5.5 g, Fat 0.1 g, Fiber 1 g, Protein 0.8 g, Sodium 610.7 mg, Sugar 1.5 g

INSTANT POT CHICKEN STOCK

Instant Pot Chicken Stock image

Truly comforting, simple, and pure chicken stock is a breeze to make in an electric pressure cooker.

Provided by Nick Kindelsperger

Categories Instant Pot Pressure Cooker Chicken Stock Onion Carrot Celery Parsley

Yield Makes about 4 cups

Number Of Ingredients 8

Ingredients

2 lb. chicken parts
1 lb. ground chicken
1 medium onion, chopped
1 medium carrot, peeled, chopped
1 celery stalk, chopped
1 sprig parsley
Special Equipment
An electric pressure cooker or Instant Pot

Steps:

Combine chicken parts, ground chicken, onion, carrot, celery, parsley, and 4 cups water in cooker insert. Lock on lid, making sure steam-release valve is in the proper sealed position. Select "Manual" and program for 1 hour at high pressure (it will take about 20 minutes for the pressure to build before cooking automatically begins).
As soon as the time has elapsed, let pressure release naturally (this will take about 30 minutes). Strain stock through a fine-mesh sieve into a large glass measuring cup or airtight container. Let cool, then skim fat off top before using.

INSTANT POT® CHICKEN STOCK (BONE BROTH)

Instant Pot® Chicken Stock (Bone Broth) image

Best bone broth that consistently gels. Any roast chicken will do, but a great way to use your leftover store bought rotisserie chickens.

Provided by mommasayso

Time 3h40m

Yield 10

Number Of Ingredients 12

Ingredients

2 medium onions
2 stalks celery, with leaves
2 medium carrots
2 cloves garlic
2 ½ pounds chicken carcass
2 bay leaves
2 tablespoons soy sauce
1 tablespoon cider vinegar
2 teaspoons whole black peppercorns
½ teaspoon dried marjoram
½ teaspoon dried thyme
8 cups water, or as needed

Steps:

Without peeling any skin or trimming any ends, prepare vegetables: Roughly chop onions. Roughly slice celery and carrots. Smash garlic gloves.
Place chicken carcasses in a 6-quart multi-functional pressure cooker (such as Instant Pot®). Add onions, celery, carrots, garlic, bay leaves, soy sauce, vinegar, peppercorns, marjoram, and thyme. Loosely pack down. Add enough water to reach the max fill level. Close and lock the lid.
Select high pressure according to manufacturer's instructions; set timer for 2 1/2 hours. Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions for 45 minutes. Unlock and remove the lid.
Use a mesh strainer to strain solids from liquids. Cool and remove the solidified layer of fat if you wish.

Nutrition Facts : Calories 258.6 calories, Carbohydrate 4.2 g, Cholesterol 95.3 mg, Fat 17.4 g, Fiber 1 g, Protein 20.3 g, SaturatedFat 4.9 g, Sodium 288.4 mg, Sugar 1.7 g

INSTANT POT CHICKEN BROTH

Instant Pot Chicken Broth image

Keep this simple recipe for chicken broth on hand, and have a nourishing base for soups and sauces ready in (almost) an instant.

Provided by Shira Bocar

Categories Food & Cooking Soups, Stews & Stocks Soup Recipes

Time 1h40m

Yield Makes 2 1/2 quarts

Number Of Ingredients 8

Ingredients

3 pounds chicken wings or chicken parts (such as backbones, necks, wing tips)
2 carrots, cut into thirds
2 stalks celery, cut into thirds
1 onion, skin on and quartered
6 sprigs flat leaf parsley
1 bay leaf
1 teaspoon whole black peppercorns
1 tablespoon kosher salt

Steps:

Combine chicken, carrots, celery, onion, parsley, bay leaf, peppercorns, and salt in a 6-quart Instant Pot. Add 10 cups water and bring to a simmer on "Sauté" set to high; skim foam from surface.
Secure lid and switch to "Pressure Cook" setting; adjust pressure to high and set timer for 45 minutes. Once cycle is complete, quick-release pressure manually. Once the steam has been released, carefully remove lid and let cool slightly.
Strain broth through a fine-mesh sieve (discard solids); skim rendered fat from surface with a spoon and let cool to room temperature. Broth can be refrigerated up to 3 days or frozen up to 3 months.

Tips:

Use a variety of chicken bones. This will give your stock a richer flavor. You can use chicken backs, necks, wings, or a combination of all three.
Roast the chicken bones before making the stock. This will help to deepen the flavor of the stock.
Add vegetables and herbs to the stock. This will help to add flavor and complexity. Some good additions include carrots, celery, onions, garlic, parsley, and thyme.
Simmer the stock for at least 2 hours. This will allow the flavors to develop fully.
Strain the stock before using it. This will remove any bones or vegetables that may have gotten into the stock.
Store the stock in the refrigerator for up to 5 days, or in the freezer for up to 6 months.

Conclusion:

Making chicken stock in the Instant Pot is a quick and easy way to create a delicious and versatile ingredient. With just a few simple ingredients, you can make a stock that can be used in soups, stews, sauces, and more. So next time you're looking for a way to add flavor to your cooking, give Instant Pot chicken stock a try.