Making chicken stock in the Instant Pot is quick and easy, and it results in a flavorful and rich broth that can be used in various recipes. Here’s a simple recipe for Instant Pot Chicken Stock:
- 1 leftover chicken carcass or 2-3 pounds of chicken bones and/or chicken parts (necks, wings, backs, etc.)
- 1 onion, quartered
- 2 carrots, roughly chopped
- 2 celery stalks, roughly chopped
- 4-5 garlic cloves, smashed
- 1 bay leaf
- 1 teaspoon whole peppercorns
- 1 tablespoon apple cider vinegar (optional, helps extract minerals from the bones)
- Water, enough to cover the ingredients
- Salt to taste (optional)
Place the chicken carcass or chicken bones and parts in the Instant Pot.
Add the quartered onion, chopped carrots, celery, smashed garlic cloves, bay leaf, and whole peppercorns.
If using, add the apple cider vinegar.
Pour enough water into the Instant Pot to cover all the ingredients.
Close the Instant Pot lid and set the valve to “Sealing.” Cook on high pressure for 1.5 to 2 hours.
Once the cooking time is complete, allow the Instant Pot to naturally release pressure for 10-15 minutes before doing a quick pressure release to release any remaining pressure.
Carefully strain the chicken stock through a fine-mesh sieve or cheesecloth into a large bowl or another container. Discard the solids (bones and vegetables).
If desired, season the chicken stock with salt to taste.
Let the chicken stock cool down before transferring it to storage containers. You can refrigerate or freeze the stock for later use.
Enjoy your homemade Instant Pot Chicken Stock, which can be used as a base for soups, stews, sauces, and many other dishes. It’s a great way to utilize leftover chicken bones and create a flavorful and nutritious stock at home.
Instant Pot Chicken Stock calories count
The calorie count for Instant Pot Chicken Stock can vary based on the specific ingredients used, especially the amount and type of chicken bones or parts. Since chicken stock is primarily made from bones and vegetables, it has very few calories compared to other dishes. Below is a general estimate for the calorie count of homemade chicken stock:
- 2-3 pounds of chicken bones and/or chicken parts: ~500-800 calories (depending on the amount and type of chicken used)
- 1 onion: ~40 calories
- 2 carrots: ~50 calories
- 2 celery stalks: ~20 calories
- 4-5 garlic cloves: ~20 calories
- 1 bay leaf: ~1 calorie (negligible)
- 1 teaspoon whole peppercorns: ~5 calories (negligible)
- 1 tablespoon apple cider vinegar (optional): ~3 calories
- Water: ~negligible calories
- Salt (optional): ~negligible calories
Total estimated calories for the entire recipe: ~619-894 calories
Please note that these are rough estimates, and the actual calorie count may vary based on the specific ingredients and quantities you use. Additionally, keep in mind that the chicken stock is typically strained, and the solids (bones and vegetables) are discarded, so the actual calorie content of the liquid stock is very low.
As chicken stock is often used as a base ingredient rather than consumed on its own, the calorie count for a serving of chicken stock will vary based on the amount used in a recipe.
For a more accurate calorie count, you can use a nutrition calculator or input the exact amounts and types of ingredients you use into a recipe calculator to get a precise value. However, since chicken stock is primarily made from bones and vegetables, it remains a low-calorie option compared to dishes made with meat or other high-calorie ingredients.