Instant Pot Chicken Stock

Name: Instant Pot Chicken Stock
Yield: Makes about 2 quarts
Ingredients: 3 lb. chicken wings or chicken bones; 1 large carrot (6–8 oz.), scrubbed, halved; 1 large onion, unpeeled, halved; 1 head of garlic, halved crosswise; 1 1" piece ginger, unpeeled, halved (optional); Handful of thyme; 2 bay leaves; 1 tsp. whole black peppercorns; 2 tsp. kosher salt (optional); An Instant Pot or other pressure cooker

By Carla Lalli Music

December 3, 2018

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Photo by Chelsie Craig, Food Styling by Kate Buckens

You will get as much richness and depth from this stock after 40 minutes under pressure as you would from 3 hours of simmering on the stovetop. Add the ginger if you want a little bit of heat and brightness—a nice addition to chicken soups and rice pilafs. If you plan on reducing the stock after making it (for example, if making a braise with it), skip the salt, which could become overwhelming.

Recipe notes

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