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Instant Pot Chicken Stock

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!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Instant Pot
Cuisine: American
Keyword: chicken stock with zucchini, homemade chicken stock, instant pot chicken broth, instant pot stock
Servings: 8 cups
Author: Brandy O'Neill - Nutmeg Nanny

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