Instant Pot Chicken Stock (small batch).
Would you be surprised if I told you that Santa brought me an Instant Pot for Christmas? Did you know they make a mini Instant Pot? It's called the Instant Pot Duo Mini, and I feel like it was made just for me!
The Instant Pot Duo Mini holds just 3 quarts, and is specifically for smaller households looking to serve 3-4 people. Basically, I heard the phrase 'small batch' and jumped all over it.
I spent an entire day reading the instruction manual, joining Instant Pot Facebook groups, and reading other bloggers' guides on how to use this amazing machine. I truly loved Heidi's guide the best.
Heidi suggested to pick one function to master, and then go from there. I started with pressure cooking, because the real reason I wanted an Instant Pot is to make beans.
I love love love beans---more than the average person. Before I had a baby, I would soak one or two varieties of beans each week, and slowly simmer them on the stove top. Looking back, I can't believe I had so much free time! But, it's true what they say about being a Mom--you have less time to accomplish the same amount of stuff, so you're forced to be efficient with your time.
Not wanting to give up homemade beans for canned ones, I knew the Instant Pot was my solution. The first two things I made in my Instant Pot were: a pot of chickpeas and a pot of black beans. My instant pot chickpeas were perfection at 15 minutes on HIGH after a 6-hour soak. However, I overcooked instant pot black beans using the same method, so next time will be better.
Anyway, another reason I was excited for the Instant Pot is to make stocks and broths of all kinds! I'm a big believer in bone broth, both for our immunity and gut health benefits (seriously, the protein levels amaze me--I'm a borderline vegetarian, you probably remember).
So, I had this vision of being able to make a small batch of chicken stock in the Instant Pot Mini while I was cleaning up the kitchen. Into the Instant Pot would go odds and ends from the fridge, and out would come perfectly flavorful stock to use the next night.
I did just that. I tossed in 2 chicken thighs from a big pack of local chicken that I was portioning out into FoodSaver bags destined for the freezer. I added one carrot, two stalks of celery, one small onion (washed very well but not peeled--onion skin contributes color to the stock), a bay leaf, and two peppercorns. I heeded the instruction manual warning and only added enough water to come up to the max fill line. I popped the lid on, and set it to 30 minutes at HIGH pressure.
I scrubbed pans, I wiped counters, I loaded the dishwasher. And then BAM! Thirty minutes later, I had homemade Instant Pot chicken stock. One full quart of chicken stock! It smelled like it had simmered on the stove all afternoon. It was so freaking good that I drank a mug by the fire. (Does it freak you out that I drink bone broth like coffee? I've done it for years!)
One little note: after years of making homemade broths and stocks, I have learned to never add salt until the end. So, I made my stock, released the pressure, strained it, and then stirred in the salt. (My salt is pink because I'm a Himalayan pink salt cult member. Sorry). I used 1 teaspoon of salt for one quart of this instant pot chicken stock.
Ok, friends, I just wanted to introduce you to my new little machine. You'll be seeing more small batch Instant Pot recipes for two from me soon, especially recipes that use this Instant Pot chicken stock as the base, because I think good stock is the foundation of good cooking. In the meantime, leave any requests in the comment section!
I'm making a new category of recipes for the Instant Pot, but will still file them under my Dinners for Two section so they don't get lost in all the sugar around here, ok?
Instant Pot Chicken Stock (small batch)
An easy homemade stock made in the pressure cooker.
- 2 bone-in, skin-on chicken thighs
- 1 small onion, washed well and chopped in half
- 1 large carrot
- 2 stalks celery
- 1 bay leaf
- 2 peppercorns
- 1 teaspoon salt
- Layer all ingredients (except salt) in the Instant Pot (or other pressure cooker).*
- Add water to the max fill line.
- Place the lid on the instant pot, and lock it in place. Close the steam release valve (set it to seal), and then press 'manual.' Make sure it is on 'high' for high pressure.
- Use the arrows to set it for 30 minutes. After a few seconds, it will start pressurizing. (The countdown of 30 minutes doesn't begin until it reaches pressure, which can take 10-15 minutes).
- After the 30 minute cook time is up, you can manually release the pressure or let it naturally release (be careful!).
- Open the lid, and strain the mixture into a bowl with a pour spout, and discard the solids. Stir the salt into the broth until dissolved.
- Pour the broth into a 1-quart mason jar container and store in the fridge for up to 5 days. (Or, pack it in freezer-safe bags, and lay flat in the freezer for longer storage).
*Please read the instructions that accompany your pressure cooker before attempting any pressure cooker recipe!
Amount Per Serving: Calories: 346Total Fat: 18gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 166mgSodium: 2435mgCarbohydrates: 15gFiber: 5gSugar: 6gProtein: 33g
I know I am really late to the party on this post. I did have a question -- does the broth made this way 'gel up'?
Christina Lane says
Yes, when it cools. But make sure you use meat with bones, and if you want SERIOUS gel, snap a few bones open before placing the lid on.
Thank you! Giving this a go now. :)
Jeanette Schutz says
Mind telling me how you got that bright yellow color on yours? I've been making broth in my IP for a couple of years now and I never get that bright yellow color. And yes, I use the onion peels, also, so it's not that. Mine always comes out a very muted yellow.
I am curious, why is it that you do not add salt during the making of broth?
Christina Lane says
I think it's just a leftover habit from making beans...I never salt beans until they're done because it can harden the beans while they cook. When it comes to broth, I don't know how much the water line will reduce down, and I'm worried it tasting too salty as it reduces. However, the IP doesn't allow for much evaporation so you're probably fine! I also like to taste before adding salt.
Pam Klingler says
I’ve never used an instant pot. Yet !
Was wondering can you not eat the chicken thighs after the broth is made?
Christina Lane says
You can eat the chicken. It will be very soft :)
Mine didn't end up gelling, but tasted absolutely delicious. Gonna use it to braise potatoes tonight. Next time I do it, I'll probably throw a few chicken feet in to help it set.
Also, you were right to say to wait on the salt. I tasted it at the end and it didn't need it at all, I'll just salt whatever recipes I use it in instead.
Kimberly Tanouye says
How much water do you add? I have a bigger instant pot.
Christina Lane says
Until it comes to the fill line. Look inside your pot and add water to that point, do not go over it.
Julie Ross says
I made the broth with two fresh chicken thighs and it was delicious! Thank you. I would like to make more but only have frozen chicken wings. Can I cook them from frozen and if so how much time to add?
Hi Christina! Have you tried making beef bone broth in the 3qt?