Instant Pot Chicken Stock

"This Instant Pot chicken stock recipe delivers deep, savory flavor and a silky, full-bodied texture in a fraction of the time of traditional chicken stock (think 40 minutes, not 3 hours). The pressure cooker extracts maximum richness from a pack of chicken wings or a pile of leftover bones in under an hour, producing a versatile homemade chicken stock that works everywhere from chicken noodle soup to risotto and braises."

"Tips for making chicken stock in an Instant Pot Choose collagen-rich bones: If you're buying fresh chicken for this stock, collagen-rich wings are a great choice, but you can also make this stock with a leftover chicken carcass-backs and necks make for a richer stock that gels lightly when chilled. Expect flavor over clarity: This stock is meant for flavor, not consommé-level clarity. A little haze won't affect the taste."

An Instant Pot produces deep, savory, silky, full-bodied chicken stock in around 40 minutes by extracting richness from wings or leftover bones. Collagen-rich parts such as wings, backs, and necks create a stock that gels lightly when chilled. Fresh ginger adds subtle warmth and brightness, particularly in soups and simple rice dishes. The stock prioritizes flavor over clarity and may appear slightly hazy without affecting taste. Add water only to the Instant Pot's max fill line to ensure proper pressure. Salt after straining when using immediately; delay seasoning if reducing or freezing. Refrigerate before removing surface fat and freeze if desired.

Read at Bon Appetit