Recently we put together our top list of 9 things to make with the Instant Pot. Here is the recipe for one of those, a classic staple and not just for Julia Child. Actually, it just *might turn you into Julia Child, or at least enable you to make dishes as flavorful as hers.
Chicken stock. This stuff is liquid gold and is infinitely quicker than simmering for hours.
This is brilliant. I eat rotisserie chickens all the time and have just been throwing away the carcasses, since I don’t have the time to babysit a simmering pot all day.
- 1 rotisserie chicken carcass
- 1 yellow onion
- 1-2 carrots
- 1-2 stalks celery
- 2 cloves garlic
- 2 bay leaves
- whole peppercorns
- 1 tsp apple cider vinegar
- 8 cups water
- ½ tsp salt, or to taste
Turn the Instant Pot on to Sauté mode. Add the chicken carcass pieces and sauté for 2-3 minutes, or until browned and pieces begin to stick to the bottom of the pot.
Quarter the onion. Scrub the carrots and celery and cut to fit in the pot. Peel the garlic cloves and add them to the pot with the bay leaves, some freshly cracked pepper (or 10-15 whole peppercorns, if available), and a splash of apple cider vinegar.
Pour 8 cups of cool water over the contents of the pot (do not fill more than ⅔ to the top). Lock the lid into place, close the steam release valve, and press the “manual” button and set to 30 min.
Allow for natural release, strain, taste for seasoning, and freeze.
I like a chicken pot pie recipe that I found for the crock pot and converted it to the IP (6 qt duo).
- 4 chicken breasts
- 4 medium gold potatoes, diced
- 2 cups frozen peas and carrots
- 2 cans cream of chicken soup
- 1 cup of water
Cook on pressure for 20 minutes, and then natural pressure release for 20 minutes.
Add salt and pepper to taste. Serve with garlic bread, rolls, biscuits, or baked pie crust slices.