Instant Pot Bone Broth Experiment Conclusions:
- Longer pressure cooking time doesnt always mean the bone broth will turn out better or tastes better.
- Sauteed bones always produce a richer taste & darker broth color than the Non-Sauteed versions.
Weighing the three factors, our desired result in pressure cooking bone broth is Test #5. It produced the best overall flavor, gelatinous texture, and color.
Where To Find Chicken Feet
Assuming youre not raising your own chickens and butchering them yourself, finding chicken feet can be a little tricky. Unless you know where to look
Here are my best tips for finding high quality, pastured/organic chicken feet:
- Ask a friend/neighbor who raises chickens IF they dont keep them for themselves!
- Ask a butcher or meat market manager.
- Check EatLocal.org for farmers who raise organic, pastured chickens in your area. Do NOT get feet that come from a factory farm!
- Look at your health food store, especially mom and pop type stores.
- Do you have a food co-operative in your area? This is where I get my chicken feet, and they are already peeled and ready for my nourishing Instant Pot Chicken Foot Broth!
How To Get More Chicken Bones For Instant Pot Chicken Stock
I dont make Instant Pot whole chicken every week, but we do eat chicken and we keep ALL of the chicken bones. It doesnt matter how the chicken was cooked, we keep the bones. We even keep the bones leftover from dinner plates!
Every single chicken bone goes into a gallon plastic freezer bag labeled chicken stock that I keep in the freezer. When the bag is full, thats my sign to make chicken stock.
Note: Some people even save store-bought rotisserie chicken bones, and also the chicken carcass from an oven roasted chicken.
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How To Use Chicken In Stock
I used a small roasted chicken from the grocery store, and removed most of the meat. I did leave some meat on for the flavor. If you are immediately using the stock to make a soup or other meal, you can use the chicken meat you removed since the stock is ready so quickly!
I prefer getting the small roasted chicken, because it provides more bones and the flavor is so much better.
Chicken Broth In As Little As 30 Minutes
If you have been reading my blog for even a little while I am sure you have caught on to the fact that I am a big fan of homemade bone broth. But I also understand why many people wont make broth themselves. While it is very little work, it does take a while to simmer itself into the rich golden health elixir that it is. And while I like the smell of bone broth filling the house I understand that many others dont. So today I am going to let you in on a little secret: You can make chicken broth in as little as 30 minutes without smelling up the house! How? The Instant Pot!
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How To Make Crockpot Chicken Stock
Scroll for Recipe
The full list of ingredients and quantities is found in the printable recipe card below.
Add all ingredients to a crock pot chicken bones, roughly chopped carrots , celery, onion , peppercorns and some herbs .
Add 10 cups of water to the slow cooker, turn on low, and walk away for 8 -10 hours.
Strain the stock of all solids through a fine mesh sieve, and let cool.
Scoop off the fat that will rise to the surface
Divide into freezer friendly containers, or keep in the fridge for a day or two before using.
Instant Pot Chinese Chicken Broth: Recipe Instructions
Add the raw chicken drumsticks and bones, ginger, and scallions to your Instant Pot. Add 12 cups of water.
Seal the lid of your Instant Pot. Set it to manual high pressure for 45 minutes. Once it beeps, its on, but it will take about 15-20 minutes to come up to high pressure, in addition to the 45 minutes of cooking time.
When its done, allow the Instant Pot to release pressure naturally for at least 30 minutes and carefully turn the venting knob to venting to finish releasing pressure. Alternatively, just let the pressure release gradually until the float valve/pressure indicator drops.
When its safe to do so, carefully remove the lid. If youre using the stock right away, carefully ladle the broth out to ensure its clear. If youre planning on storing it, remove the chicken, let the broth cool, and let the sediment settle. Then transfer it to reusable freezer containers for later use.
The broth will last in the refrigerator for 3-4 days. Freeze for up to 6 months, though it tastes best when used within 3 months.
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Ingredients Needed For Chicken Broth
- Chicken Bones
What Chicken Bones to Use
Chicken bones are the major player here in this recipe and its where a majority of the flavor comes from. There is some flexibility in what type of bones to use. In the best-case scenario, over time you are collecting leftover chicken bones, from whole roasted chickens, or rotisserie chickens. Place them in your freezer in a bag to save until you have enough bones to make stock.
If you do not have any saved up bones, you can use uncooked chicken wings, as well as the uncooked neck reserved from a whole chicken. You can use these uncooked bones directly in the stock. Or, you can roast them until they are lightly golden and then use them in the stock. Roasting them first imparts a lovely roasted flavor.
Other Vegetables to Use
For this recipe, were suggesting using the classic onion/celery/carrot combination, as well as the optional addition of leeks. You can customize your chicken stock a bit by using what vegetables or vegetable scraps you have on hand. However, there are some factors to keep in mind. Avoid using vegetables that might give an off-flavor to the broth such as broccoli or cabbage. Other vegetables to avoid are greens, zucchini and starchy vegetables such as potatoes and turnips.
Freezing And Storing Chicken Stock
You can easily make a big batch of homemade stock and freeze it for later.
Let the stock cool fully, then store in an airtight container in the freezer for up to 4 months. It refreezes well, so you can remove the amount of stock you need for a recipe and place the remaining broth back into the freezer.
Tip: Freeze the stock in small containers. Then you can easily pop one out of the freezer to make broth without defrosting a big frozen block.
If you want to use your freshly made stock within a few days, keep it fresh in the fridge for up to three days.
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Instant Pot Easy Chicken Stock A Must
Homemade stock is an essential in a healthy, frugal kitchen. Making Instant Pot chicken stock will save you money on your grocery bill and will boost your health, not to mention it will taste much better than store-bought broth and stock!
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In view of the coming of fall and winter , and thus the coming of soup season, I am sharing my easy Instant Pot chicken stock recipe today. I have written about how to make chicken broth in the slow cooker, and the basic process is included in the Top 15 Must-Have Instant Pot Recipes post, but I have not written out before exactly how I make my stock in the Instant Pot.
Specifically, how I get 10 pints of chicken stock from one whole chicken.
The Instant Pot speeds up the process considerably, but you still want to leave yourself a good 3-4 hours for making a double batch. If you havent made stock before, its incredibly easy. Check out the 2 minute video below to see the process.
Making your own stock at home will save you a lot of money on your grocery bill, and who doesnt love that? You can cook a whole chicken in your Instant Pot at the beginning of the week, then use the meat for salads, soups, pizza, etc. Then go ahead and right away start your broth. .
- not to overfill them
- to only use jars with straight sides
- to avoid rapid temperature changes
How To Make Chicken Broth In The Instant Pot
Once you make your own chicken broth, youll never want to make store-bought again! It is so much for flavorful, you get to control the ingredients you add to it, and it is much more cost-efficient to make it at home! Plus, its simple to make and a batch makes a ton of it. Once youve put in the effort to make it once, it will pay off because you can easily freeze the chicken stock in small quantities to pull out whenever you need it!
The truth is, were giving you a very detailed recipe here, but it is a pretty forgiving recipe and you can adjust the amount of bones and veggies you add to your stock, based on what you have on hand. Once youve been making your own stock for a while, you can figure out what flavor profile you really enjoy, and you can play around with the recipe.
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Tips For Successful Homemade Broth
Before you make your batch of broth, read over these helpful tips! Theyll ensure that your broth-making experience turns out fantastic!
- Safety First:Keep in mind that straining the cooked broth requires a large bowl and a steady hand! If you struggle to lift the large inner pot when its full of broth, try ladling to ½ of the broth out of the pot into the strainer first. Then, pour the rest.
- Funnel into Jars: To transfer the strained broth into jars, its really helpful to have a large funnel. Rest the funnel in the top of the jar, and pour or ladle the broth in. Less mess, and less waste.
- Customize the Flavors: You can add richness to the broth by including mushrooms, bacon, or other savory ingredients in the pot. Herbs like sage, rosemary, basil, and thyme can add refreshing and interesting flavors. And a splash of lemon or vinegar can really brighten up the taste.
How To Make Chicken Stock
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This Chicken Stockrecipe is so easy, and requires very little hands-on attention from you, and results in some delicious, very cost-friendly chicken stock.
Youll use your crock pot/slow cooker or your instant pot/pressure cooker to make this recipe, just set it and forget it while it cooks all day!
So. You roasted a chicken for dinner, and have a chicken carcass in your fridge. Or you got a rotisserie chicken from the grocery store, and after the chicken was eaten, you considered throwing the bones away?
Dont do it! This is a great way to use up all the vegetables in your fridge that are past their best, use a chicken carcass, and get some gorgeously flavored stock to use in your favorite recipes later on.
Whenever I have a bag of carrots that are past their best, but still good I throw them in a zip lock bag in the freezer. I add celery ends whenever they start to wilt. If I dont have any freezer veggies I just use fresh ones from my refrigerator. The point is this recipe is incredibly forgiving, and very versatile.
Homemade chicken stock is always full of flavor, and I love that you can customize it to your own personal tastes. I do this by adding fresh rosemary, oregano or thyme to mine.
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The Recipe: Homemade Chicken Broth In The Instant Pot
- 2carrots, cut in half
- 1yellow or white onion, quartered
- 2stalks celery, cut into thirds
- 3pinchessea salt
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How To Make Chicken Broth In The Instant Pot / Pressure Cooker
Instant pot chicken stock is a one-step recipe. All you need to do is gather the classic stock ingredients: chicken, onion, carrots, celery, bay leaf, parsley, thyme, peppercorns, and water. Place them all inside your pressure cooking pot, seal it up and let it cook for 20 minutes.
After a natural pressure release, youll have deeply flavorful, golden-colored chicken stock to strain, remove the fat, and use right away.
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Instant Pot Bone Broth Is Always A Good Idea For Many Reason
Have you made a whole chicken in your Instant Pot yet? If not, youre missing out. Its by far the easiest and most economical way to get a big pile of tender, fall-off-the-bone chicken youll ever make. And its so juicy and delicious.
But if you dont have an Instant Pot, you can still make bone broth in your slow cooker. If thats what youre here for, head over to our Slow Cooker Bone Broth Recipe. Just know that it takes quite a bit longer to make broth in your slow cooker versus the less than 2 hours needed to make bone broth in an Instant Pot.
How Many Bones Do I Need To Make Chicken Bone Broth:
I typically wait until I have two to three chicken carcasses to make bone broth I simply store them in a zip lock bag in the freezer and keep them until Im ready to broth it up.
You can certainly make broth using one carcass, but just note youll end up with less broth and/or a less flavorful broth.
Making bone broth in a pressure cooker requires four easy steps:
1.)Pick as much meat off the chicken bones as youd like. I get as much as I easily can but dont shy away from leaving a little bit on the bones for added flavor.
2.)Place bones in your pressure cooker and cover them with filtered water.
3.)Secure the lid and pressure cook on high for 2 hours, leaving the vent sealed. Allow the pressure cooker to naturally release until no pressure remains, about 20 to 30 minutes.
4.)Use a slotted spoon to scoop out the bones. I use cheesecloth to filter out the remaining bits of small bone, fat, skin, cartilage, meat, etc. Simply lay a piece of cheesecloth over a large pot and carefully pour the broth from the bowl of the Instant Pot over it to strain.
Store the bone broth in sealed jars in the refrigerator for up to 1 week, or freeze. I tend to keep one jar in the refrigerator just after making the bone broth, then freeze the rest.
As an added option, you can flavor the broth with vegetables like onion, garlic, celery, carrots, etc. I never add anything besides bones because I love the flavor of a bone-only broth, but you can get very creative here!
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Why You Should Make Bone Broth And How To Make It
So what is bone broth anyway? Bone broth is basically stock thats been cooked for such a long time that the tendons and connective tissues have dissolved and the bones are falling apart and fragile. The extra long cook time helps more collagen and nutrients dissolve into the broth. Its because of this that so many people consider it to have healing benefits for the joints, gut and immune system. We arent nutritionists so we wont go too far into that, but what I can tell you is that bone broth tastes more rich and intense than regular stock or broth. Its absolutely delicious as a warm drink or light soup. I especially love adding a little fresh pepper, minced ginger and herbs to mine. Think of it as a savory tea.
Its also an excellent swap for stocks in soups and since it does taste more flavorful, it can make soups and stews extra delicious. Try it in our Lemony Chicken Vegetable Soup, its excellent.
You can technically make bone broth on the stovetop, but it will take a very long time over 24 hours. Since we cant commit to standing next to a simmering pot for that long, we turn to a pressure cooker or slow cooker to make it. A pressure cooker takes about 4 hours, while the slow cooker will take 24 to 48 hours.
For the most rich and intensely flavored broth, roast your bones. We simply add them in one layer to a baking sheet and roast in a very hot oven until brown. It takes about 30 minutes.