Golden Elixir: Instant Pot Chicken Bone Broth Recipe

Pressure Cooker Chicken Stock 🍲

Overview:

If you’re like me and tend to accumulate chicken parts in the freezer until you’ve got a good stash, this Pressure Cooker Chicken Stock is the perfect solution! It’s a quick, easy, and incredibly flavorful homemade stock that can be used in a variety of dishes. Plus, it’s super versatile—you can freeze it in different portions, from ice cube-sized to quarts, for whenever you need a burst of savory goodness in your cooking.

Ingredients:

Instructions:

1. Preparation:

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   • First, gather all your ingredients together. It’s time to turn these humble ingredients into a rich, flavorful stock.

2. Assemble in Pressure Cooker:

   • In your pressure cooker, combine all the ingredients. This includes the chicken parts, chicken feet, carrots, celery rib, onion, peppercorns, and of course, water.

3. Cooking:

   • Secure the lid on your pressure cooker, ensuring it’s tightly sealed.
   • Set the cooker to high (15 lbs) pressure and bring it up to pressure.
   • Once the pressure control is jiggling vigorously, reduce the heat to maintain a gentle jiggle, about 2-4 times per minute. Let it cook at this pressure for 25 minutes. This is where the magic happens, and the flavors meld together beautifully.

4. Releasing Pressure:

   • Now, there are two ways to release the pressure, depending on your preference and time:
     • Natural Release: Allow the pressure to come down naturally. Simply let the cooker sit until the pressure indicator drops.
     • Quick Release: If you’re in a hurry, carefully run cold water over the cooker. Remember to use mitts and clear the sink before doing this!

5. Strain and Store:

   • Once the pressure has been released, it’s time to unveil your aromatic chicken stock.
   • Use a fine-mesh strainer to separate the liquid from the solids. Discard the solids.
   • Let the stock cool a bit, then transfer it to containers for storage.
   • For immediate use, you can refrigerate the stock until the fat solidifies on the surface. Skim off the fat and use the stock within 3 days.
   • If you prefer to store it for longer, freeze the stock in ice cube trays, one-cup portions, or even two-quart containers. It’ll be ready whenever you need a boost of homemade goodness in your recipes.

Nutritional Information:

• Calories: 358.2
• Fat: 19.5g
  • Saturated Fat: 5.4g
• Cholesterol: 125.9mg
• Sodium: 147.6mg
• Carbohydrates: 3.8g
  • Fiber: 1g
  • Sugar: 1.8g
• Protein: 39.5g

Recipe Notes:

• This recipe yields approximately 7 cups of delicious, homemade chicken stock.
• Feel free to customize your stock with additional herbs and spices, such as thyme, parsley, or bay leaves.
• Use this stock as a base for soups, stews, sauces, or anywhere you’d use store-bought stock. It adds a depth of flavor that’s hard to beat!

There you have it! With just a handful of ingredients and a trusty pressure cooker, you can create a flavorful chicken stock that will elevate your cooking to new heights. So, next time you find yourself with a collection of chicken parts in the freezer, whip up a batch of this stock and let the savory aromas fill your kitchen! 🥣🍗