Instant Pot chicken stock recipe for rich, homemade flavour

Ingredients for Instant pot chicken stock

• 900 g chicken parts

• 450 g minced chicken

• 1 medium onion, chopped

• 1 medium carrot, peeled, chopped

• 1 celery stalk, chopped

• 1 sprig parsley

• An electric pressure cooker or Instant Pot (optional)

How to make Instant pot chicken stock

1. Combine the chicken parts, minced chicken, onion, carrot, celery, parsley, and 1 litre of water in the cooker insert.

2. Lock the lid in place, ensuring the steam-release valve is set to the sealed position.

3. Select the “Manual” setting and programme the cooker for 1 hour at high pressure. Note that it will take approximately 20 minutes for the pressure to build before cooking begins.

4. Once the cooking time has elapsed, allow the pressure to release naturally for about 30 minutes.

5. Strain the stock through a fine-mesh sieve into a large glass measuring jug or airtight container.

6. Let the stock cool, then skim off the fat from the surface before using.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.