Instant Pot - Making Chicken Stock [+/- Moulinex Cookeo]

Food & Drink, Events and Entertainment
1
A few of us have Instant Pots so I thought that I would share some of my recipes and in general how I use it.

You can use this method to make chicken stock in a normal pot too, not having an Instant Pot should not deter you at all. Making one of the most basic foundations of cooking, a good stock, is super rewarding. Once you've worked with this kind of magic you'll never be able to use a stock cube again.

I make one of these every week. I have a good relationship with my local organic farmer and I have a standing order or two chickens and a bag of carcasses every week.

Eating good fresh food is a matter of rhythm. I like to be involved in my food and develop and narrative with it. I live with my food. It's a big part of my life. So getting into the rhythm of making stock and using it all up is an adjustment that we can all benefit from.

So, get your chicken carcasses from your local farmer. You can use chicken wings as well, they make for a wonderful stock.

[](https://www.englishforum.ch/attachments/food-drink/130055d1508575544-instant-pot-making-chicken-stock-moulinex-cookeo-img_1681.jpg)

Roast the bones at 200° until nicely browned

[](https://www.englishforum.ch/attachments/food-drink/130056d1508575636-instant-pot-making-chicken-stock-moulinex-cookeo-img_1693.jpg)

While the bones are roasting, prepare the following

2 or 3 sticks of celery

1 large or 2 medium sized onions

The tops of 1 or 2 bunches of spring onions (a leek would be classic here)

1 large or 2 smaller carrots

4-5 cloves of garlic

an inch or two of ginger

thyme

parsley

1 or two pieces of smoked bacon or pancetta

[](https://www.englishforum.ch/attachments/food-drink/130065d1508576227-instant-pot-making-chicken-stock-moulinex-cookeo-img_1686.jpg)

Pack this into the pot with the celery, bacon, onion carrots on the bottom of the pot, then pack the softer ingredients on top of these (spring onions, herbs etc).

[](https://www.englishforum.ch/attachments/food-drink/130071d1508576573-instant-pot-making-chicken-stock-moulinex-cookeo-img_1687.jpg)

I set the Instant Pot to saute on 'More' for 30 minutes. This will brown the celery, carrots and onions. Don't stir it, just let it do it's thing. You can safely brown celery, carrots and onions as they provide colour and flavour. Never burn spring onions or leeks as they will only turn bitter.

Pack the roasted bones on top of the veg. Pour the fat out of the roasting pan and lash a little white wine into the pan, heat it up in the oven or on the hob and deglaze the pan, scraping all of the residue roasty goodness into the pot

After about 10 minutes of saute, fill the pot with cold water. This will cause a lot of the fat to congeal and float to the surface. Using a ladle, skim as much of the fat off that you can.

Once the water reaches simmering heat the 30 minute saute program should be finished. Set the Instant Pot to Slow Cook on 'Normal', chuck in a few pepper corns and juniper berries, put the lid on. Set the lid to 'Seal' and leave it for the 17 hours.

[](https://www.englishforum.ch/attachments/food-drink/130072d1508577224-instant-pot-making-chicken-stock-moulinex-cookeo-img_1706.jpg)

When it's done, carefully strain it through a sieve and even mousline if you have it. Let it cool a little and bottle it into clean, sterilized jars or bottles.

I use it in everything, soups, sauces, casseroles, everything. I also let mine cook for 2 days. It's safe to open at any time, and when you do, skim off the fat on the surface. This will result in a cleaner, clearer stock, consomme ready to go :-)

2
Some extra pics

Deglaze the pan to get these good bits, after pouring off as much of the fat as possible.

[](https://www.englishforum.ch/attachments/food-drink/130073d1508577615-instant-pot-making-chicken-stock-moulinex-cookeo-img_1694.jpg)

Lash in some white wine,heat, scrape and add to the pot

[](https://www.englishforum.ch/attachments/food-drink/130074d1508577615-instant-pot-making-chicken-stock-moulinex-cookeo-img_1695.jpg)

Fill the pot with cold water

[](https://www.englishforum.ch/attachments/food-drink/130075d1508577615-instant-pot-making-chicken-stock-moulinex-cookeo-img_1697.jpg)

Use a ladle to skim off as much fat as possible

[](https://www.englishforum.ch/attachments/food-drink/130076d1508577615-instant-pot-making-chicken-stock-moulinex-cookeo-img_1698.jpg)

Set the lid seal to 'Seal'

[](https://www.englishforum.ch/attachments/food-drink/130077d1508577615-instant-pot-making-chicken-stock-moulinex-cookeo-img_1707.jpg)

3
Brilliant post, thanks!

Need to get myself an Instant Pot...

4
I want it, too.

Excellent thread, Traubert.

5
I'll join the chorus... I reeeaaalllyyy want an Instant Pot!

I'm here in the Land O' Gadgetry now, where Instant Pots, the real thing, abound... but made for US wattage. I assume getting one here and using a converter would be a silly idea?

Any sightings from Swiss retailers?

At Manor last week they were touting a Multicooker by Redmond. Anyone know anything about this brand? Seems to do most of the functions, including pressure cooking, but carries the Hochpreisinsel price tag, ca 300some Chuffs. Which I am not inclined to spend on a brand I know nothing about...

I reeeeeeaaaalllyyyy want an Instant Pot. And then I reeeaaalllyy want to start some serious stock production.

Great post Traubert!

6
Have you not tried googling "instant pot europe"?

7
I did, but I'd prefer to buy this particular gadget in Switzerland if possible. I understand they can be found on EBay, but I hate that platform, so was hoping for a bricks and mortar solution, odd for me who normally eschews actually going to stores.

But if needs be I'll order from Germany.

8

What’s an Instant Pot? And you hold conversations with your food!

9
I got mine from Amazon UK. It arrived within a week but I haven used it yet.

10
https://www.englishforum.ch/daily-li...stant-pot.html

When I saw that threat title about a month ago, I thought it was about some kind of freeze-dried cannabis product.

11
In this instance it doesn't matter what you prefer as you can't buy an Instant Pot in Switzerland and the home page even links to Amazon UK...

12

Geeze, why do Americans (I assume since they love renaming things) have to come up with a different name for a standard product.

13
Great post & pics, Traubert.

I make stock all the time too, but on the stove top in a large stock pot/saucepan covered and simmer for a couple of hours. I use the left over carcass of roast chicken but only use celery, carrots, onions, bay leaves, herbs and lots of whole black peppercorns.

I never put garlic or ginger in stock unless it is to be used for a specific recipe, too strong a flavour and prefer to use fresh herbs instead.

I freeze the stock in batches so it's always on hand if needed.

14
Can I use a simple pressure cooker, on a low heat, instead of an Instant Pot? Thanks for sharing your wisdom Traubert.

15
What should they be called?

I've never seen a combined slow cooker, pressure cooker, rice cooker etc. etc. and didn't realise it was a standard product.

I got one to make space in the cupboards as I can replace the slow cooker and pressure cooker with just the one thing.

16
Clearly this is a nice stock recipe, but there's no real gain from the Instant Pot, as far as I can tell, compared with a normal stove-top pressure cooker.

It's also interesting that you're making it up with seasoning, veg and all. To me the stock is what's obtained simply by boiling up the carcass, pre-roasted or raw, with fat, skin, all the bits that are left, for about ten minutes on High in the PC, then once cool removing the bones and stripping off any usable meat bits from them, of which there's always quite a lot. That part is time-consuming, but only if you're a miser like me who doesn't want to throw away anything edible.

Anyway, the next stage is nearly always going to be a soup of some sort, which is why the stock is just the chicken part. This will usually be whatever veg needs using up, so could include parsnips, broccoli stems, cauli stems and leaves, carrot, fennel, celery, as well as onion, chilli, and whatever herbs I feel like cutting from the garden, plus perhaps other spices like coriander or cumin. If the chicken wasn't roasted I might brown a few bacon bits first just for the caramalised meat flavour.

Boil this up on medium for about five minutes, then blitz to whatever level of smoothness you like, and add a while lot more water to get to your preferred consistency, and usually a lot of salt, like a tablespoon or more for a couple of litres of end product. Getting the seasoning right is the most difficult part of the whole process.

17

1. If I’m not mistaken, the Instant Pot is Canadian.

2. It’s not just a pressure cooker - it has a multitude of fubctions including slow cooking, yogurt making and other stuff. Very programmable. So not a standard product.

I don’t have one, I don’t really want one, am pleased with my stovetop pressure cooker.

I make chicken stock in my pressure cooker, in fact am doing this now. I roast the chickens, remove the meat, roast the bones and then cook at high pressure for an hour. I prefer to not use a lot of aromatics, because the chicken stock is used in avariety of other recipes.

But the OP’s recipe is a good one and you can easily do it in a regular pressure cooker.

18
Yes! Well worth that work, to strip the bones. No utensil for this; best done with one's fingers.

19

OP said it was a pressure cooker, nothing more. So it should be called a pressure cooker. If it does other things then okay, can have a different name I guess.

20
Actually the OP never mentioned a pressure cooker at all. Given that he cooked it for more than 17 hours I think a slow cooker would have been more appropriate,