Soup
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Look at that rich, golden delicious Pressure Cooker Chicken Stock made with basic kitchen veggies and a leftover whole chicken. Less than an hour in your pressure cooker and totally hands off! YUM!
My goal during quarantine has been to figure out how to live in a simpler manner in all walks of life. We started this years ago when we transitioned our cleaning supplies, then got rid of paper products, started buying more natural beauty options, and eating less meat.
This is a constant journey that we’re on, taking steps little by little, and by no means are stuck to hard and fast rules. We usually have about an 80%/20% rule for eating/living clean to being more lax. For example, for lunch today we cleaned out the freezer and had chicken nuggets and box mac and cheese that our sweet neighbor has been bringing us. With all things there is balance, and I wasn’t about to throw food out just because it didn’t fit with our current habits.
While we love ourselves an occasional Sonic Blast or a hamburger from P. Terry’s, we also love taking the time to cook, and eat, slow. We like taking a full Saturday to cook the most delicious breakfast, lunch, and dinner you’ve ever had. I think the boys really like it too. At least, they like the special nibbles of food along the way and the fun atmosphere that the kitchen provides in our room. Best of all, the reward of having something like a homemade chicken noodle soup made from fresh broth that you just made from a leftover chicken is amazing.
I’ll often roast a chicken, we’ll eat it for 2 days, then, I’ll throw everything in my instant pot along with some veggies, strain out the leftover bits of meat, then use the broth in a soup or risotto or anything else that we’re craving. We essentially get 4-5 full meals out of one chicken, and the best news is that it just keeps getting better through every stage!
If you’re still not sure about whether a pressure cooker is a good investment or not, this recipe should convince you! There’s no standing over your stove stirring a hot pot for 4 hours while trying to get a rich, flavorful broth. You now have 3 hours of free time to be with your family, go on a bike ride, or binge watch a new show!
Pressure Cooker Chicken Stock is one of my freezer staples now, but like I said before, there’s grace for the days when it just doesn’t happen. We do what we can with the time and energy we’re given!
Pressure Cooker Chicken Stock
- Total Time: 65 mins
- Yield: 8 cups 1x
Description
Look at that rich, golden delicious Pressure Cooker Chicken Stock made with basic kitchen veggies and a leftover whole chicken. Less than an hour in your pressure cooker and totally hands off! YUM!
Ingredients
Scale
- Carcass of 1 cooked chicken
- 2 large carrots, peeled and chopped into large chunks
- 3 stalks celery, chopped into large chunks (use the extra celery tops too if you still have them!)
- 1 onion, peeled and quartered
- 2 cloves garlic, smashed
- 1 tablespoon whole peppercorns
- 1 tablespoon kosher salt
- 1 bay leaf
Instructions
- Place all ingredients into your pressure cooker and cover with water until the pressure cooker/instant pot is ⅔ full.
- Set to high pressure for 60 minutes, then let pressure naturally release.
- Use a fine mesh strainer to strain all the broth from the meat and veggies, then pour the broth into storage containers.
- Freeze or place in the fridge for immediate use.
- Prep Time: 5 mins
- Cook Time: 60 mins
