Instant Pot Whole Chicken Stock
Delicious Chicken Stock conveniently made with a whole chicken
Equipment
- Pressure Cooker electric type like Instant Pot or Ninja Foodi or stove-top
Ingredients
- 1 whole chicken maximum 2.5 kg if you have the 5.7 litre / 6 quart Instant Pot, string removed
- 1 carrot
- 1 onion halved
- 5 cloves garlic unpeeled, whacked with a fist to release your anger... I mean to loosen the skin a bit but leave the skin on
- 1 tablespoon fresh grated turmeric or dry turmeric powder
- 1 teaspoon sea salt
- 1 tablespoon apple cider vinegar
- 5-6 peppercorns
- 2 bay leaves
- 1 litre cold water
Instructions
- Place all the ingredients in the Instant Pot.
- Cover with water, remember to never fill your Instant Pot over two thirds of capacity when pressure cooking. Less water and more time will give you a more gelatinous/concentrated stock. Because of how I use it throughout the week, I do not mind this to be honest. Remember, we are aiming for staying afloat rather than perfection here.
- Lock the lid in. Steam release Sealed. Pressure cook, high pressure, between 60 and 120 minutes. Let it do a natural release at the end (i.e. let the float valve pop back down of its own accord). You can even do less time if you want then strip the meat off the bones and put the bones back in on high pressure for an hour or two for added flavour in the stock. Anything goes here.
- Remove the chicken (carefully, it will fall apart), pick the meat out and place in a container or portion up for the freezer and, really important, strain and keep the stock (do not discard it!).
Video
Notes
Tip: After removing the meat from the bones, you can add the bones/carcass back to the Instant Pot and make a lighter stock again, I tend not to bother though (time being on the short side and all that). If you want to do this, some people like to roast the bones first to get extra flavour.
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