Name: Instant Pot Chicken Stock (Bone Broth)
Prep time: 15 min
Cook time: 15 min
Yield: 10
Ingredients: Onions - 2 medium; Celery, with leaves - 2 stalks; Carrots - 2 medium; Garlic - 2 cloves; Chicken carcass - 2 ½ pounds; 2 bay leaves - 2 ½ pounds; Soy sauce - 2 tablespoons; Cider vinegar - 1 tablespoon; Whole black peppercorns - 2 teaspoons; Dried marjoram - ½ teaspoon; Dried thyme - ½ teaspoon; Water, or as needed - 8 cups

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Instant Pot Chicken Stock (Bone Broth)

1. Onions - 2 medium

2. Celery, with leaves - 2 stalks

3. Carrots - 2 medium

4. Garlic - 2 cloves

5. Chicken carcass - 2 ½ pounds

6. 2 bay leaves - 2 ½ pounds

7. Soy sauce - 2 tablespoons

8. Cider vinegar - 1 tablespoon

9. Whole black peppercorns - 2 teaspoons

10. Dried marjoram - ½ teaspoon

11. Dried thyme - ½ teaspoon

12. Water, or as needed - 8 cups

How to cook deliciously - Instant Pot Chicken Stock (Bone Broth)

1. Stage

Without peeling any skin or trimming any ends, prepare vegetables: Roughly chop onions. Roughly slice celery and carrots. Smash garlic gloves.

2. Stage

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.

3. Stage

Select high pressure according to manufacturer's instructions; set timer for 2 1/2 hours. Allow 10 to 15 minutes for pressure to build.

4. Stage

Release pressure using the natural-release method according to manufacturer's instructions for 45 minutes. Unlock and remove the lid.

5. Stage

Use a mesh strainer to strain solids from liquids. Cool and remove the solidified layer of fat if you wish.