Easy Electric Pressure Cooker Chicken Stock
Transform your leftover chicken bones into liquid gold with this easy electric pressure cooker chicken stock recipe! In just over an hour, your kitchen will be filled with the comforting aroma of simmering carrots, celery, onions, and garlic, perfectly balanced with bay leaves and black peppercorns. This recipe is the ultimate kitchen hack, utilizing an electric pressure cooker to extract maximum flavor and nutrients in minimal time. With only 10 minutes of prep, it’s a hassle-free way to create a rich, homemade stock—perfect as a base for soups, sauces, or stews. Plus, it’s freezer-friendly, ensuring you always have a stash of flavorful chicken stock on hand. Wholesome, cost-effective, and bursting with flavor, this is your go-to recipe for stock that’s a step above store-bought.
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Recipe Information
Ingredients
- 1 whole Chicken carcass (bones and skin, with some meat left on)
- 2 medium Carrots
- 2 whole Celery stalks
- 1 medium Onion
- 2 whole Bay leaves
- 10 pieces Whole black peppercorns
- 2 whole Garlic cloves (optional)
- 8 cups Water
- 1 teaspoon Salt (optional)
Instructions
Prepare the vegetables: Roughly chop the carrots, celery, and onion into large chunks. Peel the garlic cloves if using.
Place the chicken carcass in the electric pressure cooker. Add the chopped vegetables, bay leaves, peppercorns, and garlic (if using).
Pour in 8 cups of water, making sure the ingredients are submerged but do not exceed the pressure cooker's maximum fill line.
Close and lock the pressure cooker lid. Set the cooker to the manual or pressure cook setting for 45 minutes on high pressure.
Once the cooking time is complete, allow the pressure to release naturally for 15 minutes, then carefully perform a quick release to release any remaining pressure.
Open the lid carefully. Use a fine mesh strainer to strain the stock into a large bowl or container, discarding the solids.
Taste the stock and add salt if desired. Allow it to cool slightly before transferring to storage containers.
Refrigerate the stock for up to 5 days or freeze for up to 3 months. Skim off any fat that solidifies on the surface, if desired, before use.
Nutrition Facts
Calories |
362 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.9 g | 20% | |
| Saturated Fat | 4.7 g | 24% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 70 mg | 23% | |
| Sodium | 2491 mg | 108% | |
| Total Carbohydrate | 33.8 g | 12% | |
| Dietary Fiber | 7.7 g | 28% | |
| Total Sugars | 14.8 g | ||
| Protein | 22.4 g | 45% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 261 mg | 20% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 1079 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
