bonappetit4.5
Instant Pot Chicken Stock
This recipe for making chicken stock in an Instant Pot delivers deep flavor and silky body in under an hour, thanks to pressure cooking and collagen-rich chicken bones.
👥 2 Servings🔥 Cook: 1h👤 Carla Lalli Music📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●bowl
📝 Preparation Steps
1
Combine 1 large onion, unpeeled, halved, 1 large carrot, scrubbed, halved, 1 head of garlic, halved crosswise, one 1" piece ginger, scrubbed, halved (if using), handful of thyme sprigs, 2 bay leaves, 3 lb. chicken wings or chicken bones, and 1 tsp. black peppercorns in an Instant Pot. Pour in 3 quarts water (or just enough to reach the max fill line if using a smaller pot). Lock lid and turn venting knob to sealing position. Cook on high pressure ⏱️ 40 minutes, then release pressure manually. (Be careful as the pressure valve will spatter as it releases pressure.)
large onion, unpeeled, halved1large carrot, scrubbed, halved1head of garlic, halved crosswise1piece ginger, scrubbed, halved (optional)1 (1")Handful of thyme sprigsbay leaves2. chicken wings or chicken bones3 lb. black peppercorns1 tsp
2
Strain stock through a fine-mesh sieve into a large bowl; discard solids. Add 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt if desired and stir to dissolve. Let stock cool, then strain off any fat or scum that may have floated to the surface. Do Ahead: Stock can be made 4 days ahead. Cover and chill, or freeze up to 6 months. Editor’s note: This Instant Pot chicken stock recipe was first printed in December 2018; it has been updated for style. Head this way for more great chicken soup recipes from Epicurious →
. Diamond Crystal or 1¼ tsp. Morton kosher salt (optional)2 tsp
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