Creating a rich and flavorful chicken stock at home has never been easier, thanks to the instant pot. Guys, this instant pot chicken stock recipe is not only incredibly simple but also yields a stock that surpasses store-bought versions in both taste and quality. We're diving deep into the process, ensuring you get the most out of your ingredients and understand why making your own stock is a game-changer. This guide will walk you through each step, providing tips and tricks to achieve the perfect stock every time. So, let's get started and elevate your cooking with homemade instant pot chicken stock!

Why Make Chicken Stock in an Instant Pot?

Using an instant pot to make chicken stock offers numerous advantages over traditional stovetop methods. Firstly, the instant pot significantly reduces cooking time. What would typically take hours on the stove can be accomplished in about an hour in the instant pot. This speed is a huge convenience for busy cooks who don't want to spend an entire afternoon babysitting a simmering pot. Secondly, the sealed environment of the instant pot helps to extract maximum flavor from the chicken bones and vegetables. The pressure cooking process intensifies the flavors, resulting in a richer, more concentrated stock. This means you get a more flavorful base for your soups, stews, and sauces. Thirdly, making your own chicken stock allows you to control the ingredients. You can avoid the additives, preservatives, and excessive sodium often found in store-bought stocks. This is particularly important for those with dietary restrictions or preferences. By using organic chicken bones and fresh vegetables, you can ensure that your chicken stock is healthy and wholesome. Moreover, making chicken stock from scratch is a great way to reduce food waste. You can use leftover chicken carcasses, vegetable scraps, and herb stems that would otherwise be thrown away. This not only saves you money but also promotes a more sustainable approach to cooking. Finally, the taste of homemade instant pot chicken stock is simply unbeatable. The depth of flavor and aroma far surpasses anything you can buy in a store. Once you've tasted homemade stock, you'll never want to go back to the processed stuff. It adds a special touch to your dishes that will impress your family and friends. With its speed, flavor enhancement, health benefits, and waste reduction, using an instant pot for chicken stock is a no-brainer for any home cook.

Ingredients for Instant Pot Chicken Stock

To create a truly exceptional instant pot chicken stock, selecting the right ingredients is crucial. The quality of your ingredients directly impacts the flavor and richness of the final product. So, let's break down what you'll need and why each component is important.

Chicken Bones

The foundation of any good chicken stock is, of course, chicken bones. Ideally, you should use a chicken carcass from a roasted chicken. This provides a depth of flavor that raw bones simply can't match. Roasting the chicken beforehand caramelizes the bones, adding a subtle sweetness and complexity to the stock. If you don't have a chicken carcass on hand, you can use raw chicken bones, such as backs, necks, and wings. These are often available at your local butcher or grocery store. For an even richer flavor, consider roasting the raw chicken bones in the oven before adding them to the instant pot. Simply toss them with a little olive oil and roast at 400°F (200°C) for about 30-40 minutes, or until they are nicely browned. Whether you use a chicken carcass or raw chicken bones, aim for about 2-3 pounds of bones for a standard 6-quart instant pot. The more bones you use, the more flavorful your stock will be.

Vegetables

Vegetables add essential flavors and nutrients to your chicken stock. The classic combination is onion, carrots, and celery, often referred to as a mirepoix. These vegetables provide a balanced base of savory, sweet, and aromatic notes. For the onion, you can use yellow or white onions, depending on your preference. Simply quarter the onion—there's no need to chop it finely, as the instant pot will extract all the flavor. Carrots should be roughly chopped into 1-inch pieces. Again, precision isn't necessary. Celery should also be roughly chopped. Feel free to include the celery leaves, as they add extra flavor. In addition to the mirepoix, you can also add other vegetables to enhance the flavor of your stock. Garlic is a great addition, adding a pungent and aromatic element. Simply smash a few cloves of garlic and toss them in—no need to peel them. Parsley stems are another excellent addition, providing a fresh, herbaceous note. Mushroom stems can also be added for a deeper, umami flavor. Aim for about 1-2 cups of chopped vegetables for your chicken stock. The exact amount isn't critical, so feel free to adjust based on your preference and what you have on hand.

Herbs and Spices

Herbs and spices add complexity and depth to your chicken stock. The most common herb used in chicken stock is bay leaf. Bay leaves add a subtle, slightly sweet flavor that complements the other ingredients. A few sprigs of thyme can also be added for a more herbaceous note. Other herbs that work well in chicken stock include rosemary, oregano, and sage. However, use these sparingly, as they can overpower the other flavors. For spices, whole peppercorns are a must. They add a subtle, peppery bite that balances the richness of the stock. You can use black, white, or mixed peppercorns, depending on your preference. Other spices that can be added include coriander seeds, fennel seeds, and star anise. Again, use these sparingly, as they can be quite potent. A pinch of salt is also important to help draw out the flavors of the other ingredients. However, be careful not to add too much salt, as the stock will reduce during cooking and become saltier. You can always add more salt later, if needed. A good starting point is about 1 teaspoon of salt for a standard batch of chicken stock. When it comes to herbs and spices, fresh is always best. However, dried herbs and spices can also be used in a pinch. Just be sure to use less of the dried versions, as they are more concentrated. For example, use 1 teaspoon of dried thyme in place of 1 tablespoon of fresh thyme. With the right combination of chicken bones, vegetables, and herbs and spices, you can create an instant pot chicken stock that is bursting with flavor and aroma.

Step-by-Step Instructions

Alright, let's dive into the step-by-step instructions on how to make this fantastic chicken stock in your instant pot. Follow these simple steps, and you'll have a flavorful, homemade stock in no time!

1. Prepare the Ingredients: Start by gathering all your ingredients. If you're using a chicken carcass, break it down into smaller pieces to fit into the instant pot. Roughly chop your vegetables (onion, carrots, and celery) into large chunks. Smash the garlic cloves. Measure out your herbs and spices.
2. Add Ingredients to the Instant Pot: Place the chicken bones into the instant pot. Add the chopped vegetables, garlic, herbs, and spices. Season with a teaspoon of salt (you can adjust this later). Add enough water to cover the ingredients, but don't fill the instant pot past the maximum fill line. Usually, this is about 8-10 cups of water for a 6-quart instant pot.
3. Pressure Cook: Close the instant pot lid and make sure the pressure valve is set to the sealing position. Select the manual or pressure cook setting and set the timer for 60 minutes at high pressure. If your instant pot has a soup or stock setting, you can use that instead.
4. Natural Pressure Release: Once the cooking time is up, let the instant pot release pressure naturally for at least 30 minutes. This allows the flavors to meld together even more. After 30 minutes, you can manually release any remaining pressure by carefully turning the pressure valve to the venting position. Be cautious of the steam that will be released.
5. Strain the Stock: Once all the pressure is released and the float valve has dropped, carefully open the instant pot lid. Place a fine-mesh sieve or strainer lined with cheesecloth over a large bowl or pot. Pour the contents of the instant pot through the sieve, straining out the solids and collecting the chicken stock. Discard the solids (bones, vegetables, and herbs).
6. Cool and Store: Let the strained chicken stock cool completely. Once cooled, transfer the stock to airtight containers or freezer bags. If using freezer bags, lay them flat in the freezer to save space. The chicken stock can be stored in the refrigerator for up to 5 days or in the freezer for up to 3 months.

Tips for the Best Instant Pot Chicken Stock

To ensure your instant pot chicken stock turns out perfect every time, here are some additional tips and tricks to keep in mind. These will help you maximize flavor, clarity, and overall quality.

• Roast the Bones: As mentioned earlier, roasting the chicken bones before making stock adds a significant depth of flavor. If you're using raw chicken bones, take the time to roast them in the oven until they are nicely browned. This caramelizes the bones and creates a richer, more complex flavor in the stock.
• Don't Overfill the Instant Pot: It's important not to overfill the instant pot with water. Make sure the water level doesn't exceed the maximum fill line. Overfilling can prevent the instant pot from reaching pressure properly and can also result in a messy cleanup.
• Use a Natural Pressure Release: Allowing the instant pot to release pressure naturally for at least 30 minutes helps to extract more flavor from the ingredients. If you're short on time, you can do a quick release, but the flavor won't be as deep.
• Skim the Scum: While not essential, skimming the scum that rises to the surface of the stock during cooking can help to improve the clarity of the final product. This scum is made up of proteins and impurities that are released from the chicken bones. To skim the scum, simply use a spoon to remove it from the surface of the stock during the natural pressure release.
• Cool Quickly: Cooling the chicken stock quickly helps to prevent the growth of bacteria. Once you've strained the stock, transfer it to a shallow container or divide it into smaller containers. Place the container in an ice bath or in the refrigerator to cool it down quickly.
• Freeze in Portions: If you're not planning to use all the chicken stock right away, freeze it in portions. This makes it easy to thaw only what you need for a particular recipe. You can freeze the stock in freezer bags, ice cube trays, or small containers.
• Adjust Seasoning: Taste the chicken stock after it has cooled and adjust the seasoning as needed. You may want to add more salt, pepper, or other herbs and spices to suit your taste.

Ways to Use Your Homemade Chicken Stock

Now that you've made a beautiful batch of instant pot chicken stock, it's time to put it to good use! Homemade chicken stock is incredibly versatile and can be used in a wide variety of dishes. Here are some ideas to get you started:

• Soups: The most obvious use for chicken stock is in soups. Use it as the base for classic soups like chicken noodle soup, chicken and rice soup, or chicken tortilla soup. It will add a depth of flavor that store-bought broth simply can't match.
• Sauces: Chicken stock can be used to make delicious sauces. Use it as the base for creamy sauces like béchamel or velouté. It can also be used to deglaze a pan after sautéing meat or vegetables, creating a flavorful pan sauce.
• Stews: Add chicken stock to stews to create a rich and flavorful base. It works well in chicken stew, vegetable stew, or any other type of stew.
• Risotto: Use chicken stock to make creamy and flavorful risotto. Slowly add warm stock to the rice as it cooks, stirring constantly until the risotto is perfectly creamy.
• Braising: Chicken stock is a great liquid for braising meats and vegetables. It adds moisture and flavor as the ingredients cook slowly over low heat.
• Grains: Cook grains like rice, quinoa, or couscous in chicken stock instead of water for added flavor and nutrients. This is a simple way to elevate your side dishes.
• Gravy: Use chicken stock to make delicious gravy for roasted chicken, turkey, or other meats. It adds a rich, savory flavor that complements the meat perfectly.

With its rich flavor and versatility, homemade instant pot chicken stock is a must-have ingredient in any kitchen. So, go ahead and make a batch today and elevate your cooking to the next level!