How to make Chicken Stock in an Instant Pot

Homemade Chicken Stock tastes SO much better than canned, and it's easy to make in your Instant Pot.
Join Jenn & Barbara from Pressure Cooking Today to learn our favorite tips and tricks for making this recipe staple!
This recipe works in an #InstantPot or ANY other brand of electric pressure cooker, including the #NinjaFoodi #Zavor or #PowerPressureCooker.
Ingredients
1 whole chicken (about 4 pounds)
1 large onion, coarsely chopped
2 large carrots, roughly chopped
2 celery stalks, roughly chopped
3 garlic cloves, smashed
1 bay leaf
5 sprigs fresh parsley
3 sprigs fresh thyme
1/2 teaspoon whole peppercorns
8 cups water
Get the full recipe directions here: www.pressurecookingtoday.com/...
Chicken Soup video using this chicken stock: • Chicken Noodle Soup - ...
Also, learn how to use a rotisserie chicken to make a shortcut chicken broth here: www.pressurecookingtoday.com/...
#instantpotchicken #instantpotsoup #chickenbroth #chicken #instapot #comfortfood #instantpotrecipe #instantpotmeal #pressurecook #pressurecooker #electricpressurecooker #pressurecooking

[@ian_snyder]

Thank you for making this so easy to understand! I'm trying to make some stock with leftover chicken, wish me luck :D

[@PressureCookingToday]

Thanks! I'm sure you'll do great!

[@Yo_soy_Annna]

You guys are wonderful. I'm definitely subscribing. I like how you eat have different tips and you are descriptive and make it look easy. Can you show bone-both?

[@PressureCookingToday]

Thanks Anna! Bone broth is similar except you'll want to use something like chicken wings or drumsticks that have lots of bones and cook it for 2 hours.

[@EvelynBaron]

I've been vegan off and on but broke down and got a rotisserie chicken which was a bit of a disaster not used to meat for several years and love my instant pot: it does have a slow cooker button: added all the classic ingredients some of which I froze hate wasting stuff ... let's see what happens!

[@r.m5883]

Congrats… good for listening to your body and welcome to nourishment!!

[@conishkee]

4/9/24: Wow, 20 minutes! I'm a newbie when it comes to making chicken broth in my IP, but it makes me wonder if that's enough time to fully extract all the flavors, especially after seeing tons of other videos on this subject and they're all cooking their birds and/or parts for 2 hours or more. And you did yours with no chicken feet, hmm.... I'm baffled to be honest, and while everyone does theirs differently, respect to all, thank you just the same for sharing your technique, but I think I'm going to cook mine for a full stretch of time.

[@PressureCookingToday]

If you want to make bone broth, then you want to use chicken wings (or feet) and cook it for a longer time, which will give you a thick gelatinous broth when refrigerated. If you want a flavorful chicken stock, you don't need to cook it that long. Enjoy!

[@familyc3026]

Homemade stock is always my go to. What brand of airtight container do you use to store the stock in the freezer? Thanks for sharing.

[@PressureCookingToday]

I have these trays amzn.to/3KOXc6S (affiliate link) for freezing 1/2 cup portions of stock for recipes.

[@deborah-nh4fk]

Can you make it with chicken cut up in eights instead of a whole chicken.

[@PressureCookingToday]

Yes, cut chicken will work well with no changes.

[@lauralutz4538]

What do you do with the entire chicken that you’ve pulverized?

[@PressureCookingToday]

We usually pull the chicken off the bones and use it in chicken soup kzbin.info/www/bejne/i6DVhJJqn8qUd9E

[@aseal5511]

@@PressureCookingToday and the vegies you can also add them to the soup or puree them and add to soup or use for cooking other chicken. Thanks.

[@gailbeck8591]

I then save the bones and make bone broth.