Rich, homemade chicken stock is highly underrated. But as much as I love the smell of stock as it simmers away on the stove all day, who really has that kind of time? Enter Instant Pot.
This Instant Pot recipe is really a two-for-one deal — it makes homemade chicken stock and lightning-fast shredded chicken all at once! It is the best way to fill your freezer with staples you should always have on hand. Just freeze the stock and chicken separately and thaw when you want to use them as a base for comforting soups (like my Butternut Squash Soup) or to fill quick chicken tacos.
It’s also a great way to use up the random veggies and herbs that are tumbling around in your crisper (just steer clear of anything that’s clearly past its prime).
Note: I don’t use a trivet, but you could if you wanted. Just place it on top of the veggies before adding the chicken.
Ingredients
1 5-pound whole chicken, giblets and neck removed
1 large onion
3 carrots, chopped into large pieces
3 celery stalks, chopped into large pieces
A couple sprigs fresh thyme
4 garlic cloves, crushed
1 bay leaf
1 teaspoon peppercorns
1 tablespoon garlic powder
1 teaspoon dried thyme
1/2 lemon
salt and ground pepper, to taste
6 cups water
Directions
1. Peel and quarter onion. Reserve one whole quarter for stuffing chicken. Large chop rest of onion.
2. Add chopped onion, carrot, celery, sprigs thyme (reserve a few for chicken), 3 cloves garlic, bay leaf, peppercorns, and salt to taste to Instant Pot.
3. Place chicken on a cutting board. Rub chicken inside and out (and under skin) with garlic powder, dried thyme, salt, and pepper. Stuff with onion quarter, 1 garlic clove, a few sprigs thyme, and lemon.
5. Place chicken breast-side down in Instant Pot. Add water and close lid. Set valve to seal. Set cook time to 30 minutes on high pressure. Once timer goes off, let natural release 20 minutes. Finish with quick release and carefully open lid.
6. Using two large utensils, transfer chicken to large bowl, leaving veggies in the pot. The chicken will fall apart while transferring (that’s good!). Shred meat and reserve the bones. Store shredded meat until ready to use.
7. Add bones back into Instant Pot. Taste broth and season, as needed. Close lid and set valve to seal. Set cook time to 15 minutes on high pressure. Once timer goes off, let natural release 15 minutes. Finish with quick release, covering with a kitchen towel to avoid splatter, if desired. Carefully open lid.
8. Strain stock into a large bowl. Use immediately or let cool and freeze for later use.
