A simple and inexpensive Instant Pot rotisserie chicken stock made with little prep work and leftover foods.
Using my Instant Pot more is one of my goals for the next few months. You see lately I haven’t been able to sleep well (thanks COVID-19 worries). And while I am up in the middle of the night, I’ve been studying minimalism.
I am far from a minimalist currently but I see so much benefit in having less. Although I don’t see myself owning only 3 shirts and each kid having one toy, I would like to condense the amount of things that we have.
And that includes kitchen utensils. I’m bad about wanting every new kitchen appliance that comes out. Especially if it promises to save me time and make my life easier.
So of course, I got an Instant Pot a few months after they came out. But the truth of the matter is I haven’t used it much.
I need to either use it or get rid of it. So I want to try and use it more frequently.
My first shot at perfecting my skills was with this Instant Pot Rotisserie Chicken Stock.
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Need some easy meals for your Rotisserie Chicken? Check out this post with easy recipes to make 5 meals out of one chicken.
Instant Pot Rotisserie Chicken Stock
At the grocery this week, I bought a rotisserie chicken to make some chicken salad.
Instead of throwing out the bones and skin that we typically throw out, I wanted to use them up. So a homemade chicken stock seemed like the answer.
And this stock would be perfect to add to your Leftover Soup Bowl too!
What You Need for IP Rotisserie Chicken Stock
- Rotisserie Chicken Carcass (Bones/Skin/any small pieces of meat still attached to bone)
- Veggies – Use vegetables that are starting to wilt: carrots, celery, onions or fresh herbs.
- Salt/Pepper & any other seasoning
That is it. You don’t need anything special for this simple Instant Pot Rotisserie Chicken Stock. It is basically just things that are destined for the trash, repurposed into a flavorful and nutrient rich stock.
Preparing the Chicken Stock
Add the chicken bones, veggies and seasoning to the Instant Pot.
Fill the instant pot with water to the max fill line.
Set the pressure cooker to high pressure and cook for 45 minutes. Allow the pressure to naturally release for 10 minutes before manually releasing.
The chicken stock will be very hot so I like to let it sit for a little while before moving to the next step.
Once it is cool enough to handle, you need to scoop out all the large bones and vegetables with a slotted spoon and discard.
After you have removed the large pieces, you will want to strain the Instant Pot Rotisserie chicken stock into a large bowl using a mesh sieve strainer.
I strain the stock at least twice just to make sure all the bits and pieces are strained out for a nice smooth stock.
Frugal Savings – Chicken Stock for Pennies
Making this chicken stock is not only so easy when you use the pressure cooker but it is also very economical. You make something from items that you would have otherwise just thrown away.
64 ounces is about what I harvested from my pot in broth.
I would spend a little over $3.00 to buy that at the store but instead I am able to make it with things that I would typically just throw away.
A money saving hack that took very little effort thanks to the instant pot.
Storing the Chicken Broth
You have a couple of storage options for your Instant Pot rotisserie chicken stock.
The key to most of these storage methods is to let the broth cool significantly before placing it in the containers so that you don’t have breakage.
I like to store the broth in gallon freezer bags. If you lay the bags flat to freeze, they take up very little room in your freezer and will keep for a few months.
Try and get those air bubbles out! I clearly didn’t do a great job.
If you want to use your stock within a couple of days, you could store it in a large Mason jar or another plastic storage container.
- 1-2 Rotisserie Chicken Carcasses
- 2 Green Onions
- 2 Carrots
- 2 Celery Stalks
- Salt/Pepper to Taste
- 2 Sprigs Fresh Herbs
- Place the chicken bones, vegetables, herbs, and spices into the Instant Pot. You can use whatever vegetables/herbs that you have in your fridge.
- Fill the Instant Pot to the Max Fill line with water.
- Cook on high pressure for 45 minutes.
- Let the pressure naturally release for 10 minutes.
- Manually release the rest of the pressue.
- Allow the stock to cool for a few minutes.
- Using a slotted spoon, remove the bones and large pieces of vegetables.
- Pour broth through a mesh sieve at least two times to remove the small bits and fragments for a smooth chicken stock.
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