Next time you make a whole roasted chicken, don’t throw away the carcass! Making instant pot chicken stock is so easy and it is the perfect addition to soups and anything that calls for broth or stock. Do you know the difference between chicken stock and chicken broth? Look no further! The main difference between chicken stock and chicken broth is that stock is made using the bones of the chicken while broth is made using the meat of the chicken. Stock tends to have a richer, more intense flavor because of the gelatin released from the bones, while broth tends to be lighter in flavor. Additionally, stock is often used as a base for soups and sauces, while broth is typically used as a base for soups and stews.
What you need to make instant pot chicken stock + substitutions:
- Whole chicken carcass- We used a whole chicken carcass from our leftover roasted chicken. We’ve been getting our meat from ButcherBox and we LOVE it. The quality is incredible and the only place we’ve found pasture-raised chicken. It’s also SO nice that it comes straight to our door.
- Carrots & celery- Carrots are a great source of beta-carotene, fiber, and vitamins A, C, and K. Celery is also a great source of vitamins A, C, and K, as well as folate, potassium, and dietary fiber.
- Onions- Onions are a staple in many kitchens including ours. They are one of the most versatile vegetables you can find, and their flavor comes out in many different ways. They can be caramelized, roasted, or sautéed to bring out their sweetness, which is useful in making this instant pot chicken stock very flavorful.
- Fresh garlic- Fresh garlic is a pungent and flavorful ingredient that adds depth and complexity to a variety of dishes. It also has a variety of health benefits, including being a natural antibiotic, anti-inflammatory, and antiviral.
- Filtered water- Filtered water is a great way to ensure that you are drinking clean and safe water. It’s been filtered through various processes, such as reverse osmosis or activated charcoal, to remove contaminants and impurities. This process not only eliminates heavy metals, but also removes bacteria, parasites, and other microorganisms. We have Berkey filter and love it so much! Any filtered water works just fine for this chicken stock.
- Sea salt & pepper- Sea salt and pepper are the perfect pair. Our favorite salt is Redmond Sea Salt and we buy it in bulk. You can use the code daddioskitchen for 15% off.
- Fresh parsley- Parsley is a leafy green herb that’s popular in many cuisines around the world. Not only does it add flavor, but fresh parsley is also packed with nutrients like Vitamin K, Vitamin C, folate, and iron. It is also an excellent source of antioxidants and anti-inflammatory compounds. Fresh rosemary would work as a substitute.
- Apple Cider Vinegar- The acidity from the vinegar helps to bring out the other flavors in the dish. When combined with lemon the acidity can help release more collagen from the bones. Of course, if you don’t have lemon just use the apple cider vinegar. Apple cider is more mandatory than using just lemon.
- Lemon- Lemon in chicken stock is a classic flavor combination that is often used to add a bright, acidic flavor to a variety of dishes. When used in a chicken stock, the lemon brings out the sweetness of the chicken and creates a wonderful balance of sweet and tart.
- Bayleaf- Bayleaf is a dried herb used in many dishes to add flavor, aroma, and texture. It is often used in soups, stocks, and stews because of its strong, earthy flavor. It can be used whole, or crushed and added to the stock.
Equipment we used:
- Instant pot- The Instant Pot can do everything from steam, stew, sauté, pressure cook, and slow cook food, all in one convenient appliance. It’s especially useful for those who have a busy lifestyle, as it can cook meals in a fraction of the time that it would take to cook them in a traditional pot. Plus, it’s easy to use and clean, making it a great choice for both experienced and beginner cooks. Alternatively, the crockpot works just as well but the cook time will take longer. Closer to 3-6 hours.
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Instant Pot Chicken Stock
- 1 Instant Pot Pressure Cooker We have this one!
- 1 whole chicken carcass
- 3 large carrots
- 3 stalks of celery
- 1 yellow onion cut in half & peeled
- 128 oz filtered water
- 1½ tsp sea salt
- 1 tsp black pepper
- 1 bay leaf
- 1 tsp apple cider vinegar
- 1/2 fresh parsley bunch
- ½ lemon squeezed
- Turn on the Instant Pot pressure cooker and add in the whole chicken carcass.
- Next, add in the onions, carrots, celery, fresh parsely, filtered water, lemon, apple cider vinegar and all of the seasoning.
- Cover and make sure valve is closed. Pressure cook on low setting for 3 hours and 45 minutes.
- Once cooked, pour through a strainer so you're getting just the stock. Separate into mason jars and let cool completely. Freeze any unused stock.
- Use for any soups and sauces and enjoy!