Instant Pot Smoked Chicken Stock
Don’t let your leftover smoked chicken go to waste. This Instant Pot Smoked Chicken Stock is one of our favourite ways to stretch every bit of flavour from a roast chicken.
The smoky bones create a rich, deeply savoury broth that’s perfect for soups, risotto, pasta sauces, gravy, or simply sipping on its own. Using the Instant Pot means you get all of that slow-simmered flavour in just over an hour, making homemade stock easier than ever.
We love making a batch after smoking a whole chicken on the FlexFlame, then freezing it in portions so we always have homemade stock ready to elevate our cooking. Once you’ve tried homemade stock, it’s hard to go back to store-bought.
Instant Pot Smoked Chicken Stock
Transform your leftover smoked chicken into a rich, deeply flavourful homemade stock that's perfect for soups, risotto, sauces, and more. Using the chicken carcass, pan drippings, fresh herbs, mushrooms, and Parmesan rinds, this concentrated broth develops incredible depth in just over an hour thanks to the Instant Pot. It's an easy, no-waste recipe you'll want to keep stocked in your freezer.
Equipment
- 1 Pressure Cooker
- 1 Fine Mesh Strainer
- 2-3 Storage jars or freezer-safe containers
Ingredients
- Carcass from 1 smoked 4 lb chicken
- Pan drippings from the smoked chicken
- 3 mushrooms
- 1 red onion quartered
- 2 garlic cloves smashed
- 2 Parmesan cheese rinds
- 4 sprigs fresh thyme
- 1 sprig fresh rosemary
- 2 sprigs fresh oregano
- 1 fresh sage leaf
- 1 tbsp whole black peppercorns
- Water enough to cover the ingredients without exceeding the max fill line
Instructions
- Place the smoked chicken carcass into your 3-quart Instant Pot.
- Add the pan drippings, mushrooms, red onion, garlic, Parmesan rinds, thyme, rosemary, oregano, sage, and peppercorns.
- Pour in enough water to just cover the ingredients, making sure you stay below the Instant Pot’s maximum fill line.
- Secure the lid, set the pressure valve to Sealing, and cook on High Pressure for 1 hour and 10 minutes.
- Once cooking is complete, allow the pressure to release naturally for 20-30 minutes before carefully opening the lid.
- Strain the stock through a fine-mesh sieve into a large bowl or pot, discarding all of the solids.
- Let the stock cool before transferring it to jars or airtight containers. Refrigerate for up to 5 days or freeze for up to 6 months.
The Parmesan rinds add incredible savoury depth without making the stock taste cheesy
Once chilled, you may notice a layer of fat on top. Simply skim it off if desired, or leave it in for extra richness.
