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Instant Pot Chicken Stock

Author: Brandy O'Neill - Nutmeg Nanny
This Instant Pot chicken stock is so easy–thanks to our Instant Pot–and full of delicious flavors, you’ll wonder why you haven’t tried it before!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8 cups

Ingredients

  • 2 raw chicken backbones/tailbones
  • 2 carrots ends trimmed and chunked
  • 2 small zucchinis chunked
  • 1 celery stalk
  • 1 ear sweet corn cut into three pieces
  • 1 small handful of cilantro about 9 stems
  • 1 garlic clove
  • 1/4 yellow onion sliced
  • 2 teaspoons kosher salt
  • 1/4 teaspoon black pepper
  • 8-1/2 cups water

Instructions

  • To your Instant Pot add all the ingredients and pour in the water.
  • Add the lid and make sure the vent nozzle is in the sealing position.
  • Close the lid and cook on high pressure for 20 minutes. 
  • Once that is done, release the vent and open the lid.
  • Add in your zucchini and cook for another 3 minutes
  • Strain the broth and discard the cooked vegetables.
  • Serve immediately with noodles, matzo balls, rice, and or veggies, or store in the fridge for up to a week.

Nutrition

Serving: 1g | Calories: 825kcal | Carbohydrates: 5g | Protein: 65g | Fat: 59g | Saturated Fat: 17g | Polyunsaturated Fat: 37g | Cholesterol: 324mg | Sodium: 597mg | Fiber: 1g | Sugar: 2g
Course Instant Pot
Cuisine American
Keyword chicken stock with zucchini, homemade chicken stock, instant pot chicken broth, instant pot stock
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