Instant Pot Chicken Stock (Bone Broth)
Great way to use the leftover store bought rotisserie chicken carcass
Servings: 8 cups
Ingredients
- 2 medium onion chopped into large pieces, untrimmed
- 2 stalks celery chopped into large pieces with leaves
- 2 medium carrots large chunks
- 2 cloves garlic smashed
- 2 ½ pounds chicken carcass
- 2 each bay leaves
- 2 TBS soy sauce
- 1 TBS cider vinegar
- 2 tsp black peppercorns whole
- ½ tsp marjoram dried
- ½ tsp thyme dried
- 8 cups water or as needed
Instructions
- Step 1: Without peeling any skin or trimming any ends, prepare vegetables: Roughly chop onions. Roughly slice celery and carrots. Smash garlic gloves.
- Step 2: 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.
- Step 3: Select high pressure according to manufacturer's instructions; set timer for 2 1/2 hours. Allow 10 to 15 minutes for pressure to build.
- Step 4: Release pressure using the natural-release method according to manufacturer's instructions for 45 minutes. Unlock and remove the lid.
- Step 5: Use a mesh strainer to strain solids from liquids. Cool and remove the solidified layer of fat if you wish. It's ready to use right now but that's a lot of chicken broth. It can be frozen and used later.