Chicken Stock

February 10, 2019

Making chicken stock in the pressure cooker is a great way to minimize food waste. You can save leftover bones from your chicken dinners in the freezer, as well as scraps of vegetables that you might normally throw away- the ends of onions and carrots or celery.

It also is one of the ways to elevate the flavor of your home cooking, as homemade stock will be much more flavorful than storebought stock.

I recommend using ziploc 2 cup containers to portion the stock and freeze so you can can have whenever you need those amounts. Ziploc Containers

You can also use the same recipe with other large bones, like beef or turkey.

  • 4 servings
  • 10 mins
  • Ingredients

    • 1 carcass chicken bones
    • onion
    • celery
    • carrot
    • garlic
    • 2 bay leaves
    • 1 teaspoon salt
    • 2 quarts water



    1. Place all the ingredients in the pressure cooker.
    2. Cover with water up to the max fill line of your pressure cooker.
    3. Lock the lid of the Instant Pot and cook at high pressure for 55 minutes. Let the pressure come down naturally, for about 30 minutes.
    4. Remove the bones and large vegetable pieces from the stock. Refridgerate the stock overnight so the fat floats to the surface and congeals. Scrape the fat from the top of the stock with a slotted spoon, and strain the remaining liquid through a colander to remove the remaining bits of vegetables.
    5. Use a fat separator and pour the stock into ziploc containers in 2 cup portions. If you want to be supre precise you can use a kitchen scale to make sure to add the exact amount to the ziploc containers.

      Written by Will Chiong who lives and works in New York building useful things.