Using your Instant Pot to make homemade Chicken Stock is a game changer.
If you ever thought making your own chicken stock was hard I’m here to tell you it’s not. Especially when you use an Instant Pot (pressure cooker). I grew up in a home where my Momma didn’t waste anything. I have a “waste not, want not” mentality ingrained in me. When I roast a chicken, I make stock afterwards. Period.
My Mom didn’t have a pressure cooker and would make her stock the old school way, with a large stock pot on the stove simmering for HOURS. I used to make my chicken stock that way, until I found out I could achieve even better flavor using my Instant Pot.
Making homemade chicken stock is as easy as putting everything into the pot, turning it on and then straining your golden elixir into jars when it’s done. You can use your newfound stock in recipes like my QUICK AND EASY HOMEMADE CHICKEN NOODLE SOUP.
How Do You Make Chicken Stock From Scratch?
Once the chicken carcass is cool enough to handle, remove any remaining meat from the bones. Save the extra meat to use for leftovers (think chicken pot pie, chicken salad). Place bones and skin into the Instant Pot along with the remaining aromatics and ingredients. Seal and follow remaining instructions in recipe below.
Can You Freeze Homemade Chicken Stock?
Yes. To extend the shelf life of cooked chicken stock, freeze chicken stock in airtight freezable containers or heavy-duty freezer bags.
TIP: Freeze stock in an ice cube tray and transfer your chicken stock cubes to a heavy-duty freezer bag for when you just need a small amount of stock for recipes.
How Long Does Homemade Chicken Stock Last?
Properly stored, cooked chicken stock will last for 3-5 days in the refrigerator.
How Do You Defrost Frozen Homemade Chicken Stock?
Cut open the freezer bag of chicken stock and dump contents into a saucepan. Add a tablespoon of water. Heat over medium heat until frozen chicken broth is thawed and warmed through.
MORE RECIPES USING STOCK …
Once you make your own stock, use it in these recipes:
- bones, skin from a roasted whole chicken
- 2 stalks of celery with leaves
- 1 tablespoon kosher salt
- 1 teaspoon black pepper
- 10 cups water
- Place chicken bones and skin into the bowl of the instant pot.
- Add celery and season with salt and pepper.
- Add water.
- Place lid securely onto Instant Pot with valve set to sealed position.
- Set to MANUAL for 50 minutes.
- Allow Instant Pot to release pressure naturally.
- Strain mixture into a large bowl. Discard bones and remnants.
- Strain mixture a second time into desired containers.
- Allow chicken stock to cool completely prior to refrigerating OR freezing.
You can substitute turkey bones for chicken bones.
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Ball Wide Mouth Quart (32 oz) Jars with Lids and Bands, Set of 12
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