Instant Pot Homemade Chicken Stock
This Instant Pot Homemade Chicken Stock is so easy! You'll make it every time you buy a rotisserie chicken!
- 1 chicken carcass from 1 rotisserie chicken
- 1 carrot washed and trimmed
- 1 celery washed and trimmed
- 1 onion peeled
- 1 bay leaf
- 1 teaspoon vinegar
- 6 cups water
Place the chicken bones in the pressure cooker.
Prep the vegetables by cutting the carrot and celery into 4ths and cutting the onion in half and add to Instant Pot.
Add the bay leaf, vinegar, and 6 cups of water to the pot.
Lock the lid in place, and make sure the vent is set to sealing.
Using manual, set the time for 20 minutes and the pressure to high.
When the time is up, let the pressure release naturally. This took about 39 minutes on mine.
When the pressure valve drops, open the lid.
Strain the stock and store either in the fridge or freezer.
This nutrition information is based on a ingredient called "chicken bones." I'm not sure how much that is, so this nutrition information may or may not be correct.
Variations - add fresh herbs like thyme or parsley. Roast the bones first for a deeper, richer stock.
Calories: 13kcal | Carbohydrates: 3g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 26mg | Potassium: 77mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1728IU | Vitamin C: 2mg | Calcium: 18mg | Iron: 1mg