Budget Bytes · by Beth Moncel★ 4.7 (63)
How to Make Instant Pot Chicken Stock
NUTRITION · PER SERVING90M COOK
CAL 21%·PRO 72%
CARBS 9G8% OF CAL
2G FIBER0G ADDED0G INTRINSIC3G OTHER4G TOTAL SUGAR
FAT 28G59% OF CAL
8G SAT21G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A quick pressure cooker chicken stock made with aromatics and apple cider vinegar. A building-block ingredient for soups and sauces, not eaten standalone.
componentamerican🥘 pressure cookerdairy freegluten free
View the full recipe on Budget Bytes →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
- 1 rotisserie chicken carcass
- 1 yellow onion
- 1-2 carrots
- 1-2 stalks celery
- 2 cloves garlic
- 2 bay leaves
- Freshly cracked pepper or whole peppercorns
- 1 tsp apple cider vinegar
- 8 cups water
- 1/2 tsp salt, or to taste
At a glance
PER SERVING · TIME 90M
CAL 21%·PRO 72%
CARBS 9G8% OF CAL
2G FIBER0G ADDED0G INTRINSIC3G OTHER4G TOTAL SUGAR
FAT 28G59% OF CAL
8G SAT21G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 1h
- Sodium
- 1333mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 684mg
- Calcium
- 103mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 1333MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.