Instant Pot Chicken Stock

instant pot pressure cooker chicken stock onion carrot celery parsley

Nick Kindelsperger

Makes about 4 cups

Source

Ingredients

2 lb. chicken parts

1 lb. ground chicken

1 medium onion, chopped

1 medium carrot, peeled, chopped

1 celery stalk, chopped

1 sprig parsley

An electric pressure cooker or Instant Pot

Method

Combine chicken parts, ground chicken, onion, carrot, celery, parsley, and 4 cups water in cooker insert. Lock on lid, making sure steam-release valve is in the proper sealed position. Select “Manual” and program for 1 hour at high pressure (it will take about 20 minutes for the pressure to build before cooking automatically begins).

As soon as the time has elapsed, let pressure release naturally (this will take about 30 minutes). Strain stock through a fine-mesh sieve into a large glass measuring cup or airtight container. Let cool, then skim fat off top before using.