Instant Pot Chicken Stock

A clear, savoury chicken stock made from a leftover roast carcass or chicken wings.

TIME BREAKDOWN
Prep: 10 min
Cook: 2h 20m
Total: 2 hours 30 minutes
Vegetarian
❌
Nuts
❌
Serves
6 people
Difficulty
Very Easy

Ingredients

  • 1 cooked chicken carcass, or 750g raw chicken wings
  • 1 onion, quartered with the skin on
  • 2 carrots, roughly chopped
  • 2 celery sticks, roughly chopped
  • 2 bay leaves
  • 1 tsp black peppercorns
  • 1 tbsp cider vinegar
  • About 1.8 litres cold water
  • Salt to taste

Method

  1. Break up the carcass and put it in the inner pot with the onion, carrots, celery, bay leaves, peppercorns and vinegar.

  2. Add enough cold water to cover, without going above the two-thirds line of the inner pot.

  3. Lock the lid, set the steam release valve to Sealing and select Pressure Cook (High) for 90 minutes.

  4. When the time is up, leave the pot to release pressure naturally for 30 minutes, then carefully turn the valve to Venting to release any remaining steam.

  5. Strain the stock through a fine sieve into a large bowl, pressing the solids lightly. Discard the solids.

  6. Season lightly with salt if you wish. Cool, then chill; skim any fat from the surface. Keep in the fridge for up to 3 days, or freeze.