Instant Pot Chicken Stock (Bone Broth)
Servings: 10 cups
Calories:
Equipment
- Pressure Cooker / Instant Pot
Ingredients
- 3 lb whole chicken preferably organic discard giblets
- 2 celery stems cut in half
- 3 carrots cut in half
- 1 large onion or 2 small cut in half
- 3 bay leaves
- 1 garlic head cut in half
- 3 tsp salt
- 1 tbsp whole black peppercorn
- 10 cups filtered water
- ½ bunch fresh parsley remove tips
Instructions
- Wash and rinse the whole chicken including the neck. Discard the gilbets.
- Place the whole chicken in the cooker.
- Add the rest of the ingredients.
- Place the lid on the cooker. Pressure cook on high for 35 minutes and natural release (approximately 1 hour). Once done, remove the lid.
- Remove chicken from the cooker and place in a bowl. Debone the chicken and save the meat for future meals (salads, wraps, sandwiches, soups, etc.); discard the bones.
- Discard everything in the cooker (you can save carrots and celery if you prefer).
- In a large bowl or pot: place a mesh strainer on it with a coffee filter or cheesecloth.
- Slowly pour the stock through the filter. Strain all the vegetables and meat solids. Viola - clear stock.