How To Make Chicken Stock and Bone Broth


Step 1Cut the celery in thirds. Peel and halve the onion and garlic. Place the chicken carcasses in the Instant Pot or a pressure cooker.

Step 2Add water until you fill about two thirds of its capacity. Add the celery, onion, garlic, bay leaves, allspice, vinegar (or use lemon juice), salt and pepper.
Note: Apart from these vegetables you can use carrots, leeks, parsnip, parsley roots, or celeriac.

Step 3Set the program to Manual with the valve in the sealed position, and cook on high pressure for 30 minutes. Let the pressure release naturally.

Step 4Remove the lid. Using tongs, remove all of the vegetables, spices and chicken, and place them in a deep baking tray. Let the meat cool down until cool enough to touch. Shred the meat off the bones and reserve for another use. You can add the meat to soups or cook with some cauliflower rice. Stop at this step if you want to make chicken stock, or continue to the next step for more concentrated bone broth. You should get about 10 cups of stock.

Step 5Place the bones and skin back in the pressure cooker, cover with a lid and cook on the same settings for another 60 minutes with the valve still in the sealed position.

Step 6Let the pressure release naturally and remove the lid. Strain the bone broth to remove the bones and any leftover skin. Discard the solids.

Step 7(This step is optional but recommended for better storage.) Pour the stock in a pot and cook on medium-low for about 60 minutes, until it's reduced to about a third. Once reduced, it will be less opaque. You should get about 4 cups of concentrated bone broth.
Note: Alternatively, you can use the Sautee setting on your Instant Pot to reduce the stock.

Step 8Pour in a storage jar to keep refrigerated for up to 5 days, or pour in freezer bags or freezer-friendly containers to store for up to 6 months.

Step 9Use just like you would chicken stock or bone broth. It's delicious to drink straight from a cup, or use to make soups, gravies, sauces and more!