Do not fear the Instant Pot!
1 roasted chicken carcass, meat removed
12 uncooked, whole chicken feet (optional)
1 yellow onion, quartered
3 large carrots, cut in half
3 stalks celery with leaves, cut in half
2 whole cloves garlic, peeled
2 bay leaves
1/2 tsp black pepper
2 tsp Kosher salt
1 tsp apple cider vinegar
8 cups water
• Toss the rack into the bottom of the Instant Pot. Throw in the whole chicken carcass which you’ve picked clean, along with the whole chicken feet. I make sure to put in all the fat and joints and stuff you’d normally toss in the trash. The chicken feet are OPTIONAL, but if they’re available at your grocer or butcher, grab them. The stock will be super rich with lots of collagen and completely delicious!
• Cut the stringy ends off the onion, then cut it in quarters, leaving the brown papery skin ON. This will add lovely color to the stock. Toss the onion in the pot along with the garlic cloves, carrots and celery. Don’t fuss with peeling or chopping! Just cut them in half and in the pot they go! Don’t worry. You’re going to strain it all when it’s cool.
• Toss in the bay leaves, black pepper, salt and apple cider vinegar. The vinegar draws the yumminess out of the bones as they cook. You won’t taste it in the final product. Don’t omit!
• Dump 8 cups of water over the whole mess. Slap the lid on and turn it to the “locked” position. The pot will make a little musical sound when you do it right.
• Turn the steam release valve thingee on top to “Closed” and press the button on the front marked ”Manual”. The display will automatically default to 30 in bright red on the front. This means 30 minutes. You’re done! Your Instant Pot will now do it’s thing, switching to “ON” in a few seconds. Go have some coffee.
• The Instant Pot will now begin to heat up and the pressure inside will rise. Just make sure that you’ve turned the release valve on top to “Closed” or the pressure will never build.
• Once the pot is fully pressurized the little silver float valve will pop up. This can take anywhere from 10-20 minutes. You’ll know the pot is doing it’s thing, and the display will begin to count down from 30 minutes.
• When the time is up the pot will beep and automatically switch to “Keep Warm” mode.
• At this point you can do one of two things: 1. Press the cancel button and allow the pressure in the pot to reduce naturally on it’s own -or- 2. You can open the steam release valve thing on top. I do this wearing an oven mitt. Steam will forcefully come out, so don’t put your bare hand over the release valve. It’s a bit noisy, but harmless for the most part and your whole house will have a wonderful aroma!
• When the float valve drops you’re good to go! Open the pot and celebrate! The pot will make the little musical sound when you open it.
• Using oven mitts remove the pot liner from the unit and set it aside, allowing the stock to cool. When it has cooled, pour it into a large bowl through a fine mesh strainer. You should have golden, rich stock. Taste it for seasoning and add salt if desired.
• Store the stock in the fridge or freezer. You can even pour it into an ice cube tray and use the cubes as stock for sauces.
SAFETY TIP: 1. Don’t OVERFILL the pot with liquid. There’s a line inside the pot to guide you.
SAFETY TIP: 2. No matter what you cook there must ALWAYS be liquid in the pot. The least amount I use is 2 cups.
See! You did it!