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Instant Pot Chicken Stock

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Instant Pot Chicken Stock is the perfect base for various dinners. This homemade pressure cooker stock is easy, quick and hassle-free.

Rate this recipe 5/5 (1 Votes)

Ingredients

  • 2 lb Chicken Pieces , carcasses, feet, wings
  • A handful of Fresh Parsley
  • 1 Large Onion
  • 2 Medium Carrots
  • 1 Celery Stalk
  • 4 Garlic Cloves
  • 1 tsp Dried Rosemary
  • 2 tsp Salt
  • 1 tsp Whole Black Peppercorns
  • 2 Bay Leaves
  • 2 quarts Water
  • A Squeeze of Lemon

Details

Level of difficulty Easy
Cost Budget Friendly
Adapted from happyfoodstube.com

Preparation

Step 1

Place all the ingredients in your instant pot.

Step 2

Lock the lid in its place and turn the steam release to SEALING position. Press MANUAL button and adjust the time to 40 minutes.

Step 3

When the cooking is finished, leave the pressure drop naturally before opening (or wait 20 minutes before releasing it manually).

Step 4

Let it cool down before pouring into jars (use a mesh sieve to get clear stock).

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ingredients

  • 1 head broccoli
  • 1 egg
  • 1 ¾ cups of your favorite shredded cheese (we recommend two types- 1 cup of one, ¾ cup of the other) 
  • 1 cup tomato sauce (or canned crushed tomatoes)
  • ¾ cup shredded cheese
  • ½ cup grated Parmesan
  • 9 slices coppa ham

METHOD

  1. Cut the broccoli and boil until soft.
  2. Place the broccoli in a blender.
  3. In a bowl, add an egg and ¾ cup of shredded cheese, mix until solid.
  4. Form a ball and roll it flat on an oven tray.
  5. Bake in the oven for 20 min at 350° F.
  6. Once out of the oven, spread the tomato sauce evenly on the broccoli crust.
  7. Layer 1 cup of shredded cheese.
  8. Place a layer of Coppa ham.
  9. Top off with of grated Parmesan cheese.
  10. Slide it back into the oven until the cheese melts.
  11. Serve! 

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