STOP! Before you pick up the box of processed chicken broth, consider this 30 minute recipe.
Instant Pot has made homemade chicken stock/soup possible in only 30 minutes. What used to take 3 to 4 hours now only takes a fraction of that time.
I purchased the pot thinking it was another gadget and was amazed when I opened the lid after a very brief cook session to see bubbly, golden, and fragrant stock. It was full flavored and ready to be turned into soup or added to braised dishes. The stock was not as clear as that which is made stovetop (due to blanching and rinsing technique but not possible in a pressure cooker), but was certainly acceptable.
I am a believer in this game changer piece of kitchen equipment.
- Cook Time
- Prep Time
- 2 quartsServings
- 4 pound chicken bones/carcasses (chicken bones can usually be obtained from a butcher, from cutting your own whole chickens, or even from saving bones from a roasted chicken) ½ teaspoon black peppercorns
- 3 medium carrots, rough chopped
- 1 Spanish onion, rough chopped
- 3 celery ribs, rough chopped
- 3 garlic cloves, not cut
- Several thyme sprigs
1. Place bones, carrots, onion, celery, garlic, thyme, and peppercorns in Instant Pot. Add water to the maximum fill line.
2. Seal machine and set timer for 30 minutes.
3. Once machine has signaled the end of cooking cycle, I allowed the mixture to steep for 15 minutes before releasing the pressure and straining out bones and vegetables.
4. Cool stock completely before storing, covered, in the refrigerator for 3 days or freezing for up to 2 months.