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Instant Pot Chicken Stock Recipe

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This recipe for Instant Pot Chicken Stock is from Tammy's Collection of Recipes Through the Years, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 pounds chicken wings
1 large carrot, peeled and halved
2 celery ribs, halved
1 large onion, quartered
1 head garlic, halved crosswise
5 sprigs fresh thyme
1 bay leaf
3/4 teaspoon whole black peppercorns
Directions:
Directions:
Place chicken wings, carrot, celery, onion, garlic, thyme, bay leaf, peppercorns and salt into Instant Pot. Stir in 10 cups water

Select manual setting; adjust pressure to high, and set time for 45 minutes. When finished cooking, naturally release pressure according to manufacturer’s directions, about 20-30 minutes.

Strain stock through a fine-mesh sieve; discard solids. Skim any remaining fat from surface and discard; let cool completely.

Divide into airtight containers; place in refrigerator up to 3 days or freezer up to 3 months.

If using from frozen, just boil and use as needed.

 

 

 

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