Instant Pot Stock

This works for a turkey or chicken carcass, or a collection of chicken bones.

I did make stock with approximately the ingredients below before I got an instant pot, but the internet says that the Instant Pot method is better than stovetop or crockpot. I merged my more freeform recipe with Bon Appétite’s Instant Pot chicken stock recipe to get the quantities below.

Optional but very handy is one of those fine-mesh InstantPot strainer baskets, for pulling out the bones afterwards.

Makes: 4 quarts stock (in a 6 quart Instant Pot)

Ingredients

• 1 bird carcass, or a similar quantity of bones
• 1 onion, quartered
• several cloves of garlic, chopped in half
• 1 tsp. peppercorns
• 2 tsp. salt
• generous dash celery seed (or 1 stalk celery)
• 1 carrot, scrubbed (optional)
• other vegetable scraps and/or herbs, as desired
• water

Directions

1. Add all ingredients to pot, ideally in a strainer.
2. Fill with water to the fill line or so.
3. Close pot and vent, and pressure cook on high for one hour.
4. Wait for natural pressure release and let cool.
5. Strain.

Variants

Most recipes cut the time down to 40 minutes.

Cooling the pot in an ice bath may have been recommended in the source recipe.

I recycle the onion and spices that I often “stuff” the bird with. I’ve seen recipes that sauté the bones first, but I doubt I will ever make that kind of effort.

The source recipe may have suggested an entire head of garlic, sliced through the equator.

You can do the same with beef or other meat bones, possibly adjusting the spices, but I never have enough non-poultry bones to do so.

Some things don’t fit in a strainer, like turkey bones. In that case sit the strainer in/over a bowl for easier straining after cooking.