Instant Pot Smoky Chicken Stock Recipe
A rich, smoky chicken stock made in the instant pot. Makes 10 cups.
Ingredients
- Bones from 2 whole smoked chickens reserve meat to make soup with later if you haven't already used the meat
- 2-3 carrots washed and quartered
- 2-3 celery stalks washed and quartered
- 1 yellow onion quartered ( no need to peel)
- 2 whole garlic bulbs cut in half
- a large piece of ginger 3-4", cut in half
- 1 large leek rinsed and quartered
- 1 large lemon quartered
- 2 tablespoon sea salt
- 1 tablespoon whole peppercorns
- 4 bay leaves
- Water 8-10 cups
Instructions
- Place the chicken bones in the instant pot
- Add the prepared veggies and seasonings
- Fill pot with water to the fill line
- Place lid on and set to high pressure for 120 minutes ( 2 hours)
- You can stop here or set for another 120 minutes for an extra concentrated stock
- Strain using a fine mesh strainer and a fat separator
- Strain again with fine mesh strainer if necessary
- Transfer to jars or containers that are freezer safe.
- Chill in fridge before freezing.
Notes
Smoked chickens work best for this recipe. If you don't have a smoker or access to smoked chickens then you can use bones from grilled, oven roasted, or rotisserie. Add in a few drips of liquid smoke or some smoked sea salt for that smoky flavor.