Instant Pot Chicken Stock Food

INSTANT POT® CHICKEN BROTH

Instant Pot® Chicken Broth image

It costs pennies to make and the flavor is amazing.

Provided by Bren

Categories Soups, Stews and Chili Recipes Broth and Stock Recipes Chicken Stock Recipes

Time 6h25m

Yield 8

Number Of Ingredients 10

Ingredients

1 chicken carcass
2 medium onions, roughly chopped
2 medium carrots, roughly chopped
2 stalks celery, leaves included, coarsely chopped
5 cloves garlic, whole
1 tomato, roughly chopped
6 black peppercorns
1 teaspoon apple cider vinegar
½ teaspoon salt, or to taste
water

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Line a baking pan with aluminum foil.
Place chicken carcass, onions, carrots, celery, and garlic on the prepared baking pan.
Bake in the preheated oven until carcass is browned, about 1 hour.
Remove pan from oven; scrape carcass and roasted vegetables into an electric pressure cooker (such as Instant Pot®). Add tomato, peppercorns, cider vinegar, and salt. Fill pot 2/3 full with water; close and lock the lid. Select the Soup setting according to manufacturer's instructions and set timer for 30 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.
Strain broth through a layer of cheesecloth into another container. Let cool, at least 20 minutes. Cover and refrigerate until a layer of fat solidifies on the surface, 4 hours to overnight. Remove and discard the fat.

Nutrition Facts : Calories 116.7 calories, Carbohydrate 6.2 g, Cholesterol 35.7 mg, Fat 6.6 g, Fiber 1.5 g, Protein 8.2 g, SaturatedFat 1.9 g, Sodium 200.6 mg, Sugar 2.6 g

INSTANT POT CHICKEN BROTH

Instant Pot Chicken Broth image

Keep this simple recipe for chicken broth on hand, and have a nourishing base for soups and sauces ready in (almost) an instant.

Provided by Shira Bocar

Categories Food & Cooking Soups, Stews & Stocks Soup Recipes

Time 1h40m

Yield Makes 2 1/2 quarts

Number Of Ingredients 8

Ingredients

3 pounds chicken wings or chicken parts (such as backbones, necks, wing tips)
2 carrots, cut into thirds
2 stalks celery, cut into thirds
1 onion, skin on and quartered
6 sprigs flat leaf parsley
1 bay leaf
1 teaspoon whole black peppercorns
1 tablespoon kosher salt

Steps:

Combine chicken, carrots, celery, onion, parsley, bay leaf, peppercorns, and salt in a 6-quart Instant Pot. Add 10 cups water and bring to a simmer on "Sauté" set to high; skim foam from surface.
Secure lid and switch to "Pressure Cook" setting; adjust pressure to high and set timer for 45 minutes. Once cycle is complete, quick-release pressure manually. Once the steam has been released, carefully remove lid and let cool slightly.
Strain broth through a fine-mesh sieve (discard solids); skim rendered fat from surface with a spoon and let cool to room temperature. Broth can be refrigerated up to 3 days or frozen up to 3 months.

INSTANT POT® CHICKEN STOCK (BONE BROTH)

Instant Pot® Chicken Stock (Bone Broth) image

Best bone broth that consistently gels. Any roast chicken will do, but a great way to use your leftover store bought rotisserie chickens.

Provided by mommasayso

Time 3h40m

Yield 10

Number Of Ingredients 12

Ingredients

2 medium onions
2 stalks celery, with leaves
2 medium carrots
2 cloves garlic
2 ½ pounds chicken carcass
2 bay leaves
2 tablespoons soy sauce
1 tablespoon cider vinegar
2 teaspoons whole black peppercorns
½ teaspoon dried marjoram
½ teaspoon dried thyme
8 cups water, or as needed

Steps:

Without peeling any skin or trimming any ends, prepare vegetables: Roughly chop onions. Roughly slice celery and carrots. Smash garlic gloves.
Place chicken carcasses in a 6-quart multi-functional pressure cooker (such as Instant Pot®). Add onions, celery, carrots, garlic, bay leaves, soy sauce, vinegar, peppercorns, marjoram, and thyme. Loosely pack down. Add enough water to reach the max fill level. Close and lock the lid.
Select high pressure according to manufacturer's instructions; set timer for 2 1/2 hours. Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions for 45 minutes. Unlock and remove the lid.
Use a mesh strainer to strain solids from liquids. Cool and remove the solidified layer of fat if you wish.

Nutrition Facts : Calories 258.6 calories, Carbohydrate 4.2 g, Cholesterol 95.3 mg, Fat 17.4 g, Fiber 1 g, Protein 20.3 g, SaturatedFat 4.9 g, Sodium 288.4 mg, Sugar 1.7 g