Instant Pot Chicken Stock
You can use this recipe to make the stock in a regular pressure cooker. See the main post to make this stock in a stockpot. Makes about 6 cups
Equipment
- Instant Pot or pressure cooker
Ingredients
- 1 to 1 ½ pounds | 450g to 1.13kg chicken drumsticks thighs, or breast
- 1 pound chicken feet
- Chubby 1½-inch | 45g section ginger unpeeled, cut into 3 pieces and bruised
- 1 medium yellow onion halved and thickly sliced
- 1 ¼ teaspoons fine sea salt
Optional additions (use some, all, or none)
- ½ small Fuji apple peeled and chopped, or ½ corn cob
- 1 medium carrot scrubbed and sliced
- 1 celery rib coarsely chopped
- 1 small handful asparagus woody ends
- 3 large cremini 2 medium dried shiitake mushrooms, or 6 to 8 dried shiitake mushroom stems
- 2 or 3 napa or green cabbage leaves coarsely chopped
- 6 square inches 7.5cm kombu
- ¼ lightly packed up coarsely chopped cilantro stems or 1 teaspoon coriander seed
Instructions
- Cook the stock: Put all the ingredients in a 6-quart Instant Pot-style multicooker or pressure cooker. Add 6 ½ cups (1.5L) water. Lock the lid in place. Bring to high pressure, adjust the heat to maintain pressure (if needed), and cook for 45 minutes. Unplug the Instant Pot or remove the cooker from the heat, depressurize naturally for 20 to 25 minutes, and then manually release the residual pressure.
- Strain and use: Unlock the cooker and wait for any bubbling to subside, about 5 minutes. Using a metal ladle, remove most of the fat on top, leaving some for flavor. (Or, remove the fat after straining and chilling the stock, when it’s easier.) Using a slotted spoon, remove the large solids. Position a fine mesh strainer over a medium or large saucepan (line the strainer with muslin for super-clear stock and easy straining) and ladle or pour the stock through. Use the stock immediately, or transfer to airtight containers and refrigerate for up to 3 days or freeze for up to 3 months.
