A super flavorful Chicken Stock that is made easily and quickly in your Instant Pot. Reuse all those veggie scraps and leftover rotisserie chicken carcass to make this beautiful stock.
Add the cut onion and head of garlic to the pot.Put the chicken carcass and bones on top of the onions.Add in a few handfuls of veggie scraps (if no veggie scraps see notes), salt, pepper, bay leaves and optional chicken base.
Pour water into the pot so it reaches just below the max fill line marked on the inside of your Instant Pot.
Lock the lid in place and turn the pressure valve on top to lock. Turn the pot on to high pressure for 30 minutes. To make bone broth increase to 60 minutes.
Do a 10 minute natural release, then finish with a quick release of the pressure.
Strain the solids from the liquid using a mesh colander. Press the solids with a wooden spoon so they release all their flavor into the stock.
After the chicken stock has been refrigerated the fat will solidify on the top, skim and discard before using.
Storing
Save the Instant Pot Chicken Stock in air tight containers in the fridge for 7 days .You can also freeze the Chicken Stock for up to 3 months.These are great storage containers from Amazon!
Notes
Veggie scraps: I save everything from celery ends, onion tops, sweet potato peels, broccoli stems, turnip peels, etc... Really any veggie that you process in your kitchen. The part that would normally end up in the trash can be saved in a zip lock baggie, in the freezer, until you are ready to make Chicken Stock.If you do not have any veggie scraps add in 4 large carrots cut in half, 4 celery stalks cut in half, 1 bunch green onions, 1 bunch parsley, and your favorite herbs (rosemary, thyme, dill, etc..) Instant Pot Rotisserie Chicken RecipeInstant Pot/Pressure Cooker: I use the 6qt Duo Plus 9-in-1 Instant Pot