Homemade stock is an essential in a healthy, frugal kitchen. Making your own stock in your Instant Pot will save you money on your grocery bill and will boost your health, not to mention it will taste much better than store-bought broth and stock!
- Whole chicken carcass
- 3 carrots, cut into 3” pieces
- 1 onion, quartered
- 3–4 garlic cloves, halved
- 1 tsp dried thyme
- 10 whole peppercorns
- 4 tbsp apple cider vinegar, divided
- water to fill line
- Combine all the ingredients in your Instant Pot (except just half the apple cider vinegar), pouring in enough water to reach the fill line but not go over. If you have a strainer basket, it will make straining the broth MUCH easier, but it is not essential.
- Place the lid on the Instant Pot, turn the valve to sealing, and set the cook time for 60 minutes. The pot will take a while to come to pressure due to the higher water content.
- When the cook time is complete, you can either let the pressure naturally release or you can quick release the pressure. Carefully remove the lid and strain the first batch of stock.
- If you prefer, you can stop now and use the stock as is. I prefer to make a double batch, though, and get twice as much. If you want to do the same, repeat the process for a second batch. Set the first batch of stock to the side, and then return the bones and vegetables to the Instant Pot. Add another 2 tablespoons of apple cider vinegar, and fill the pot to the fill line again with water. Place the lid on the Instant Pot, turn the valve to sealing, and set the cook time for 60 minutes on high pressure again.
- When the cook time is complete, quick or natural release the pressure. Strain the second batch of stock, then combine the two batches. Discard the bones. Pour the stock into pint jars* or let it cool and fill freezer bags. Place the jars or bags in the freezer once they are completely cooled.
This stock is not salted, so you can salt to taste when cooking with your homemade stock.
*Yes, you can freeze in jars, but it is important:
- not to overfill them (leave an inch of space at the top for expansion)
- to only use jars with straight sides (no curved necks because these are prone to breaking in the freezer)
- to avoid rapid temperature changes (don’t put hot broth in the freezer and don’t put a frozen jar in hot water)
You can cook your stock under pressure for longer periods of time if you prefer.