Now you can make the best homemade chicken stock in just 45 min!
Freeze for up to 3 months. Perfect for stews, soups and sauces!
You will get as much richness and depth from this stock after 40 minutes under pressure as you would from 3 hours of simmering on the stovetop. Add the ginger if you want a little bit of heat and brightness—a nice addition to chicken soups and rice pilafs. If you plan on reducing the stock after making it (for example, if making a braise with it), skip the salt, which could become overwhelming.
Turn your kitchen scraps into treasure with this simple recipe for Instant Pot Stock. Made with chicken bones, vegetable scraps, and seasonings, this stock comes together effortlessly and is more flavorful than ANYTHING you can purchase!
I have been completely obsessed with making chicken stock at home. Because once you try homemade, you can never go back.
And thanks to the Instant Pot, you can now make completely homemade chicken stock in just 45 minutes. Some recipes call for 6-8 hours of simmering on the stovetop. But nope, the Instant Pot will take care of it in less than an hour without any kind of babysitting.
You even get to use up all those lingering vegetable scraps that would typically get thrown out when you clean out your fridge once a month. Double win.
But here’s the best part: the homemade stock is so much richer and deeper in flavor, and it’s freezer-friendly for up to 3 months. When ready to use, thaw overnight in the fridge and bring to a boil for 2 minutes. From there, it can be used as a base for stews, soups and sauces.
So say good-bye to those store-bought cartons of chicken stock. You’ll never buy them again after trying this!