Instant Pot Chicken Stock

Instant Pot Chicken Stock

  • Prepare: 10M
  • Cook: 1H 10M
  • Total: 1H 20M
Instant Pot Chicken Stock

Instant Pot Chicken Stock

Ingredients

  • Produce

    • 1 Carrot
    • 1 Celery, rib of
    • 1 sprig Parsley, fresh
    • 1 Shallot, small
    • 1 Trimmings from 1 leek, Green
  • Baking & Spices

    • 1 tsp Kosher salt
    • 1/2 tsp Peppercorns, whole black
  • Other

    • 1 Bay leaf (fresh or dried is fine
    • 2 to 2½ pounds of bones from free-range, pastured chickens*
  • Time
  • Prepare: 10M
  • Cook: 1H 10M
  • Total: 1H 20M

Found on

Description

Creative paleo and gluten-free recipes

Its easy and so quick to make bone broth (aka the best kind of chicken stock) in an Instant Pot! The finished stock is wonderful on its own or in any number of paleo soups, sauces, and braises.

Ingredients

  • 2 to 2½ pounds of bones from free-range, pastured chickens*
  • 1 carrot, peeled if not organic, chopped into thirds
  • 1 rib of celery, chopped into thirds
  • 1 small shallot (preferably organic), unpeeled and halved
  • Green trimmings from 1 leek, if you have them
  • 1 bay leaf (fresh or dried is fine)
  • 1 sprig of fresh parsley
  • 1 teaspoon kosher salt
  • ½ teaspoon whole black peppercorns

Directions

  • Put the chicken bones in the Instant Pot. Rinse the vegetables and herbs and put them on top of the chicken bones, then add the salt and pepper. Pour in cool water to reach the 10-cup line.
  • Set the Instant Pot valve to “Sealed”. Put on and lock the lid. Press the “Manual” button and then use the up arrow to increase the time to 60 minutes. The program will begin ten seconds after you finish pushing the buttons.
  • Once the cooking time is over, press Keep Warm/Cancel. Move the valve to Venting to release pressure quickly or allow the pressure to release naturally.
  • Remove the lid and let the stock cool for a few minutes, and then strain into heatproof containers. Enjoy right away, refrigerate for up to 3-4 days, or freeze for later.**
  • Serves: About 8 cups
  • Prepare: 10 mins
  • Cook Time: 70 mins
  • TotalTime:
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Descrition:

Instant Pot Chicken Stock

  • Produce

    • 1 Carrot
    • 1 Celery, rib of
    • 1 sprig Parsley, fresh
    • 1 Shallot, small
    • 1 Trimmings from 1 leek, Green
  • Baking & Spices

    • 1 tsp Kosher salt
    • 1/2 tsp Peppercorns, whole black
  • Other

    • 1 Bay leaf (fresh or dried is fine
    • 2 to 2½ pounds of bones from free-range, pastured chickens*

The first person this recipe

acalculatedwhisk.com

acalculatedwhisk.com

1318 24

Found on acalculatedwhisk.com