Chicken stock from Dinner in an Instant: 75 Modern Recipes for Your Pressure Cooker, Slow Cooker, and Instant Pot (page 114) by Melissa Clark

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • skvalentine on May 11, 2026

    Easy and flexible recipe. I roasted my chicken bones-- not sure it was worth the extra time and cleanup, but it is a good-tasting stock. I didn't have all of the suggested ingredients, but it still worked well.

  • evatoad on November 08, 2020

    Made this many times. Nothing to it, tastes fantastic. I often like to put the IP on sauté for a while (30+ minutes) after it’s done cooking to concentrate it (makes it easier to store in the freezer).

  • dinnermints on January 08, 2018

    Wish I'd seen TangoTosca's note...I did roast the bones; would skip that next time. I made a beef version and am not yet convinced it was worth the trouble.

  • TangoTosca on December 03, 2017

    This is good with or without roasting the bones

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