Photo by Charles Masters, prop styling by Sarah Cave, food styling by Chelsea Zimmer
Truly comforting, simple, and pure chicken stock is a breeze to make in an electric pressure cooker.
Recipe information
Total Time
2 hours
Yield
Makes about 4 cups
Ingredients
2 lb. chicken parts
1 lb. ground chicken
1 medium onion, chopped
1 medium carrot, peeled, chopped
1 celery stalk, chopped
1 sprig parsley
Special Equipment
An electric pressure cooker or Instant Pot
Preparation
Step 1
Combine chicken parts, ground chicken, onion, carrot, celery, parsley, and 4 cups water in cooker insert. Lock on lid, making sure steam-release valve is in the proper sealed position. Select “Manual” and program for 1 hour at high pressure (it will take about 20 minutes for the pressure to build before cooking automatically begins).
Step 2
As soon as the time has elapsed, let pressure release naturally (this will take about 30 minutes). Strain stock through a fine-mesh sieve into a large glass measuring cup or airtight container. Let cool, then skim fat off top before using.
Recipe notes
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