Instant Pot Chicken Stock

Yield: 3 quarts

Prep: 30

Cook: 45

Total: 1 15

Now you can make the best homemade chicken stock in just 45 min! Freeze for up to 3 months. Perfect for stews, soups and sauces!

4.9 stars (10 ratings)

Ingredients

3 pounds chicken wings
1 large carrot, peeled and halved
2 celery ribs, halved
1 large onion, quartered
1 head garlic, halved crosswise
5 sprigs fresh thyme
1 bay leaf
¾ teaspoon whole black peppercorns
1 teaspoon kosher salt

Instructions

Place chicken wings, carrot, celery, onion, garlic, thyme, bay leaf, peppercorns and salt into a 6-qt Instant Pot®. Stir in water to the max fill line, about 10 cups.
Select manual setting; adjust pressure to high, and set time for 45 minutes. When finished cooking, naturally release pressure according to manufacturer’s directions, about 20-30 minutes.
Strain stock through a fine-mesh sieve; discard solids. Skim any remaining fat from surface and discard; let cool completely.
Divide into airtight containers; place in refrigerator up to 3 days or freezer up to 3 months.

This Instant Pot Chicken Stock recipe is brought to you by DAMN DELICIOUS

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