There isn't a day in our Test Kitchen that goes by without us needing chicken stock. That's why this super-quick and easy recipe using the magic of an Instant Pot has been saving us lately. Throw in a whole chicken with vegetables and aromatics, and you're less than 30 minutes away from stock perfection, ready to be used in whatever you're cooking.
The best part of this recipe is you not only get stock, but a whole boiled chicken as well. Feel free to shred the meat and serve it in the broth with some veggies for a simple chicken soup. If you have other plans for your stock, save the meat for chicken salad or quick lunchtime sandwiches.
Instant Pot Chicken Stock
Recipe from the Tasting Table Test Kitchen
Yield: 8 cups
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
One 4-pound chicken
8 cups water
10 whole black peppercorns
5 parsley stems
3 thyme sprigs
2 carrots, roughly chopped
2 celery stalks, roughly chopped
1 yellow onion, halved
In the bowl of an Instant Pot, combine all of the ingredients. Seal according to the manufacturer's directions and cook over high pressure for 25 minutes. Strain the stock, reserving the chicken for later use. Use the stock immediately or store in airtight containers in the refrigerator for up to 1 week.
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