One of my favorite ways to get deep browning on the chicken is throwing them on a cookie sheet in the oven @ 450° for 45-50 minutes. Then you deglaze the fonde off the sheet pan and pour it over into the pot. I love doing it this way. Lots of browning and less hassle :-)
Since other people are throwing in extra tips let me add mine: before the browning step, boil your chicken wings in water with about two tablespoons of vinegar for about 10 minutes. It'll boil a lot of blood out of the wings while still preserving the collagen and meat. They'll also be hot when they come out of that boiling liquid so the water will evaporate and you'll have dryer tighter skin for the browning process. Also, pressure cook for about 140 minutes. That way, you will get all of the collagen and get a really rich deep broth. Let your pressure cooker release naturally which will take 25 or 30 minutes. You'll end up with a clearer broth / stock. Lastly, if you have one of those expandable colanders, flip it upside down over all of the solids in the pot and then pour everything out through a strainer into your final receptacle. It will also help keep the broth clear and really fresh tasting.
I would use kitchen shears to cut up the wings before cooking. Easier to sautéed and more bone/cartilage exposed to the water for maximum extraction. Chicken backs work great, too.
Great idea ... I have used lard for the sautéeing since I found some serious health drawbacks to "veggie" oils. I have been making broth in pressure cookers since I got married. My wife is Mexican, and she cooks almost everything in those things! :D
Growing up chicken back soup was a staple. 10 cents a pound back in the 1990’s. I would pick up any coins I could find on the ground so we could have chicken back soup.
I do the same thing every time I bring home a rotisserie chicken. I throw all the bones, etc except skin into a basket in my instapot with an onion, 2 bay leafs, one carrot, one celery rib and a tsp of apple cider vinegar and 5 cups of water. Then process for 45 minutes on high. Makes the best bone broth with all the collagen.
I make chicken broth (and vegetable broth and garlic broth) in my Instant Pot all the time, and it works great! I like this recipe because it is simple. I usually add the solids, and then add the water on top. That makes it easier to use a trick I learned from a friend. If you have a large steamer basket for the Instant Pot, you can put the chicken wings in the basket and put the basket in the pot before adding the water. That way, when you are ready to pull everything out, the solids lift out with little effort.
Been making chicken soup and chicken stock for decades, and while I appreciate the InstantPot and pressure cookers in general for their timesaving nature, what I don't like is the inability to get a truly clear stock when using them. You obviously can't skim the "raft" from the sealed pot and even straining with cheese cloth and a chinoise won't give the same clarity that constant attendance will. And it doesn't take four hours to make good chicken stock - it takes about two if you're going for volume. Four if you want a demiglace. Honestly, having done both, for a stock, it's worth the extra effort. For a soup, I will use a pressure cooker and strain.
Two issues here that others have noted but I want to weigh in on them also. The MOST important one is the “Safety Note” about cooling the stock to room temp before refrigerating. This is ABSOLUTELY THE WORST ADVICE AND A SURE FIRE WAY TO CAUSE PEOPLE TO GET FOOD POISONING. As a chef for many years I can tell you with assurance that allowing the food to stay between 40 and 140 degrees Fahrenheit (4 - 60 C) is exactly how you allow food-borne bacteria to multiply. Placing hot food in the fridge has not been a problem since we switched from ice to electricity. Best practice would be to place the hot stock container in an ice bath until it cools to around 150 F / 65 C, then cover and put in the fridge. Pouring it into shallow pans, covering with film wrap and refrigerating would also work. Bottom line - the food needs to be BELOW 40 F / 4 C within 4 hours. Invest in an instant read thermometer so you don’t have to guess. ATK holds themselves up to be the final word in food science. Shame on you for perpetrating this old wives tale. The other issue is minor - either the scale inside the Instant pot is inaccurate or the presenter mis-stated the amount of water. After pouring in “12 cups” the scale reads 9 cups.
For browning the chicken it might be a better idea to broil all at once on a quarter sheet or roasting pan. Instant pots are amazing but not good for browning. Lately chicken wings are expensive as hell, I have to disagree about them being cheap. I think the least expensive pre-cut chicken part would be leg quarters
@@eyeswideshut6004 IKR? It’s crazy. And people wonder why so many go hungry. What used to be cheap meats are now priced so high that low income people can’t afford them.
Yes! When people realized that wings didn't HAVE to go to dogs, or trash, & they were used for lunch or dinner ,etc. Wings were kinda' expensive BEFORE cov. This price gouching has become ridiculous. So many things have increased .... to 40% higher. Those prices are no longer necessary now. But, since people gave in TO CRAZY prices, I highly think prices will go down at all.
Honestly, the volume of pot you used to need to make chicken broth at home always deterred me from doing it. With this Instant Pot method and portioning out leftovers for the freezer, I could absolutely see myself doing this. I bet the taste and consistency are spot on.
I am always make small batches of chicken broth with leftover bones. All you need to remember is the ratio 1:2 of bones to water, which is what he did, 12 cups of water is roughly six pounds and then 3 pounds of wings.
Several points in its favor. You can keep bones from various leftovers in the freezer and when you have enough of a collection you can make broth from them. For example, when we pick up a rotisserie chicken from Costco the leftover bones eventually winds up with its brethren in the IP for bone broth. We do the same for any beef and pork bones we have. I just cooked a couple of pounds of chicken wings in the IP this afternoon for 30 minutes. Took the wings out and deboned them to use the meat in a potato soup for tomorrow, and the bones went right back into the IP. Added a few more goodies from the freezer, topped it off with water, and I am now in the process of pressure cooking them for 8 hours. Don't have anything else to do, so I just let the IP run and run and run to maximize the good stuff I can squeeze out of the bones and other leftovers. Basically it is free broth from stuff that would have been either thrown away or composted. BTW, after cooking the bones for so long they basically fall apart in the compost pile. Also, you can tailor it to your taste (and it's easy enough to experiment with multiple times.) This takes away somewhat from the "consistency" but once you hit upon just what you want, keep it that way from then on.
Before browning the wings, wouldn't it make more sense to first split each raw wing at each of the two joints? This could allow for more even surface browning, perhaps an increased fond residue and more wings per fry batch...?
I think I would cut them. Also, while I love the convenience of the instant pot, I think I would roast the wings in the oven and then saute the onion in the same pan and deglaze, and then dump into the pressure cooker. Also I usually have some elderly carrots and celery hanging out in my fridge so they would definitely go in.
I should add that throwing in some chicken necks - skin on - would "kick this up a notch". (Brings back memories of me as a child, hanging around by the stove while Mom's big chicken-ina-pot cooled, waiting to pounce and fish out these delectable morsels...)
They looked like they were pretty much cooked to pieces at the end. Perhaps he didn’t do that because they separated automatically while they were cooking. But at first I thought the same thing.
@@sandrakeen4000 Certainly they would separate while they were cooking....but by then, the moment to increase the fond flavoring would be but a distant memory...;)
I just save bones and carcass from when I make roast chicken or rotisserie chicken from store. Add all pieces, skin, gelatin to pot. I add celery, carrots, onion with skin (skin adds color), halved head of garlic, fresh parsley, peppercorns, and a splash of apple cider vinegar. The vinegar breaks down the bones and extracts collagen. Cover with water and pressure cook for 90 min. You could do less time.
Maybe it depends on where you live but per pound chicken wings are the most expensive part where I live. And definitely break down the wings to get more collagen.
Chicken wings are not inexpensive. I would section the chicken wings, to more easily get them browned all over. I don't have a pressure cooker, but this looks like a great recipe.
This is an opportunity to use a meat cleaver if you have one. Use it to whack the chicken wings to smaller bits so that the bone marrow can add to the flavour of your stock.
I like this guy. I like how educational and demonstrative this video is. I've been looking for a long time for a clear, concise and accurate video demo of chicken stock for my Instant Pot, and I've found a lot of close videos (including from ATK & Cooks Country), but they were all just different enough that I was still guessing. This video is like, exactly for me. Thank you!
For the cost of the wings and the other ingredients you could buy 5 boxes of chicken stock from the store. Why not use a chicken leftover carcass ? 3 lbs of wings here in IL are about $15 alone.
Love the video. I’ve been doing this for years, and still picked up a few great tips. You might want to check your sources on chicken wings being inexpensive, though.
Wings work well, but they are my favorite part to eat, so I rarely use them for stock. I buy whole chickens and cut my quarters for freezing, and later grilling. I use the backbone, and neck for stock (I usually debone the thighs and breasts as well). The neck has lots of great flavor, but is usually too much trouble to eat - perfect for stock. Our whole chickens always have the full neck, and quite often the head. 😎
Started using a pressure cooker on the stovetop when I was 15 years old. 50 years of pressure cooking, then bought an Insta Pot 3 or so ago and use it more than I ever used my stovetop cooker!
Thank you, Eric, for this one-pot instant pot recipe! I have not seen you on atk previously and I loved your presentation. The broth looks delish! Your voice, timbre, timing, and of course your culinary technique are very pleasant to both watch and listen to. I've been using my IP and now Ninja Tendercrisp for several years and I love how it frees up my oven snd stove for other projects. Very informative, I shall watch for your videos henceforth!
"chicken wings are quite inexpensive" Has Eric ever been to a grocery store? You can buy every other cut of chicken for half the price of chicken wings!
Lol, I was not expecting him to waste a bunch of Chicken Wings for this. I make stock all the time in the instant pot with a chicken carcass broken in two, a few chucks of onion, and some water. Pressure cook for an hour.
Excellent video showing how to make bone broth. It doesn’t need to be complicated and the instant pot makes it easy. Thank you for a basic recipe using the instant pot.
FYI: don't actually turn the Instant Pot OFF like the chef does here 6:57 when the pressure-cooking is finished, because it automatically stops cooking anyway, it just doesn't say "off". You are supossed to leave it alone and let it do the rest of its program, where a countdown timer automatically begins and you can see how long you are naturally letting the pressure release.
Nice to see a new face. He explained the process well and setting aside 1 cup of water to drive home you're deglazing the pan is a nice touch. Instant Pot broth is an evolution on the Chris Kimball era AmTK "easy chicken soup" recipe.
I'm so glad Kimball is gone. He is completely untrustworthy. As soon as he lost the legal fight, he went to several companies who make the things ATK tested, and got his name put on some of their products. Which is why they suddenly pulled all his vids, and started remaking them.
Haha! Yeah, I use drumsticks or thighs when they go on sale. I usually cook the chicken 10 minutes under high pressure. Remove the meat, and return the bones and cartilage back to the pot to continue cooking under high pressure. My strainer basket makes it so easy to remove the spent vegetables and bones at the end.
Chicken wings were inexpensive five years ago, now they are more expensive per pound than "dark" meat. There are reasons for this that I won't go into now. I understand the collagen part, but there is plenty of collagen in skin. The skin on thighs and drumsticks are sufficient. I mention this because wings are crazy expensive right now and my local Kroger concern has limited supply at stupid prices, yay drinking holidays at sports bars where wings are served. I can do this with more resilient chicken parts for less with dark meat right now. But hey, if "white" meat is your thing: knock yourself out. But this is a video about broth, not a final dish. So who cares if you use white or dark meat. Cheers :)
I think it would've been a lot easier to cook the wings and other items, in a larger pan, deglaze that pan, and then pour the liquid into the pressure cooker. Cooking 4 wings at a time for ten minutes for each batch seems like a lot of wasted time.
05:00 I think there's a continuity (i.e. "one I made earlier") error here.. After adding 12 cups of water in total, the scale on the inside of the InstaPot reads only 9 cups. But after straining, we magically have 3 full quarts (i.e. 12 cups) of cooked broth.
I’m going to guess this video was shot pre-pandemic because chicken wings are absolutely not inexpensive! A few weeks ago i saw them priced at $24 for a 2lb package!
I do this once a week in either instant pot or slow cooker but with chicken legs. Then I use the meat from the legs to make a chicken noodle casserole with a cream sauce made from the stock. I freeze the leftover stock at about 4 days, if there is any Ann do it again the next week. So I always have nice stock ready for whatever I want to make! And my son steals the frozen stuff. Lol
I was instructed to leave the fat on it as a seal/barrier when freezing. Rather like when canning, the old paraffin wax seal, now the red sealing compound in canning lids. When ready to use, remove the fat then.
Eat your chicken pieces first, then throw the bones in the Instantpot. Toss in some water and pressure cook for 30 minutes. That's all you need. Putting perfectly good uneaten chicken pieces in the pot is a waste of money.
Super good video. I used my instant pot to me my chicken broth aunt then I pressure can it. I usually make when they put chicken leg quarters on a super sale. I also had a little bit of apple cider vinegar.
That's an excellent way to make chicken stock and I make mine in a similar fashion. But I take it a step further ... I reduced the stock to 1/4 strength and freeze into ice cube trays (which are about 1 oz.), freeze into cubes and then put into a baggy. If I need 1/2 a cup of stock I use 1 cube and "top up" the frozen cube to 1/2 cup; two cubes makes 1 cup of stock.
I make my stock in an Instant Pot when I'm in a hurry, but it used to be my default method until I got tired of the stock always coming out cloudy, which I can prevent when doing stovetop stock. Is thee a way to avoid cloudy stock with a pressure cooker or is it just the price of speed/convenience?
Food Safety.... broth must be cool before putting in fridge. Best way to cool down is use flat large surface container. Then transfer for storage when cool to touch. More surface, faster cool down. Many people get sick from not following good food safety rules. If you put it in the frig while hot you can actually change the temperature inside your frig. can affect other foods. Food that is not cooled in 4 to 6 hours can grow Bacteria. I worked with a lawyer that had many cases of this issue and it is simple to solve. We just aren't teaching Food Safety enough. Enjoy!
A whole chicken I cut up myself is the cheapest way to go. I set aside the breast and thigh/leg pieces to use in other recipes. Before I make stock, I brown the carcass & wings in the oven, remove the wings for a snack. Prepackaged wings are out of control. $17.50 for 3 lb pkg. at my local store.
Great recipe! Thank you. My question is what model Instant Pot is that? I have the discontinued 8 qt. Duo Evo Plus. I love the handles to lift the pot out of the pressure cooker. Watching Eric try and maneuver the pot out to strain the broth concerned me. I think I’d drop the pot, trying to grip it with hot pads.
I have the Duo Evo Plus and love it too! Luckily, they kept the handles on the new Pro model. I wish they would come out with 3 Qt pro! I need the handles and the flat bottom!
Instant pot has a soup/broth function. I use rotisserie chicken bones roasted in oven with quartered onions, celery, carrots or leftover veggies and garlic. creating for additional boost of flavor. Skin the chicken if raw if you can to lessen the fat
It's also just as fat free to cook it with the skin and skim the fat off at the end - less work and you lose a lot of flavor leaving it out (there's more than fat in the skin and fat).
This works very well in the Ninja Foodi too, roast the bones/meat using the air fryer function, add veggies/water/herbs and then flip it to pressure cooker. I just leave the fat layer on it for storage, seals it off and can be removed even easier when you want to use it when it has all cooled down in the fridge.
I love pressure cooker stocks & broths but I find the "saute" setting wimpy and the deep pot tedious. I brown my chicken in a large, heavy bottomed stainless steel fry pan on the biggest burner. Browing in one batch and faster heating saves 15 minutes of prep. Sauteing mirepoix in the frypan easier too, you can see the fond and access the bottom of the pan easily with a spatula instead of peering and reaching into the bottom of the deep pressure cooker. Finally, I deglaze the frypan and begin heating the water in the frypan before ladling into the pressure cooker to save time coming up to pressure. This saves maybe another 5 minutes prep time. Last time I checked, chicken wings were 2 to 3 times more expensive than bone in, skin on drumsticks or thighs (edit: drums & thigh, $1/lb, wings $6, if you can find them). Washing the deglazed fry pan takes 30 seconds.
I love this channel but I gotta say: with the price of chicken wings at the grocery store these days, there is no way I would ever make this recipe at home. This recipe would cost me about $20 to make at home-that is far too much for a couple cups of stock.
That's my thought as well. Seems like a waste of those chicken wings to make the stock, and I never buy rotisserie chicken -- which I guess is the common way people make this economical. I'd rather buy good quality stock/broth.
I throw all my odd chicken parts from butchering a whole chicken in a bag in my freezer. When I get enough, I make broth. I haven't bought chicken for broth in ages since I started butchering whole chickens.
I would think something like stock which is 96% water would be good in the freezer for a lot longer than 2 months! Ice crystals or freezer burn would not be a factor.
Chicken wings are..."inexpensive?" Not according to my grocery store. I can buy 5 pounds of legs for under $10, but the same quantity of wings is at least $20. That's expensive stock!
I cry for all that delicious schmaltz they just threw away! If you don't want it in the broth (although god knows why it adds a ton of flavor and richness for soups), you can skim it off and save it! Use it as a substitute for anywhere you'd need a fat or oil and it's delicious. Also I'm surprised at the lack of any aromatics into the stock like celery or carrot, but I guess this is meant to be a simple base. I'd definitely toss some peppercorns in there at least.
I watched in mounting existential horror as Eric disposed of perfectly good Schmaltz with some good gribbles (gribines?) I can never recall how to spell that)? Still thanks for the tips!!!!
My pressure cooker is most often used for doggie chicken soup - chicken, carrots, celery..sometimes fresh cilantro or parsley. My pups go nuts over it; I add it to their dry food at dinner time. I double cook the bones and decant the fat.mNo garlic or onion for them though.
In what world are chicken wings a cheaper cut of chicken now days?? The price is usually double that of legs/thighs and slightly higher than breasts. For me, I use chicken feet, extra cheap, and chicken backs. The feet will provide so much collagen while the backs will provide the flavor and substance of the broth. And while I'm at it, get yourself one of those extra large metal clips for large stacks of papers at your office supply store. You can use it to clip the liner to the IP base on top and it'll hold the liner in place so it won't spin constantly.
I learn so much from UA-cam, and I appreciate anytime people post their helpful knowledge. Having said that, I am incredibly frustrated by the misinformation surrounding Instant Pot cooking and recipes. In the intro, Mr. Hassler states the broth can be made in just over an hour, a complete falsehood. All told, it's nearly twice that long. I understand there are some advantages to using an Instant Pot, but cook time is not always one of them. Why are so many people flat out lying about the time it takes for food to be ready using an Instant Pot?? Referring to the "cook time," as limited to the time after the pot reaches pressure and before pressure is released, and not to the overall time required, is ridiculous. I don't appreciate ATK perpetuating these rapid result myths. I guess getting money from their sponsors is more important than misleading whomever they need to. I can't say I'm surprised, just disappointed.
Where I live chicken wings are significantly more expensive than thighs or drumsticks. Yesterday at my local butcher shop chicken wings were five dollars a pound and chicken thighs were one dollar a pound.
Wow, that's a lot of water. I use half as much: one pound of water per pound of carcass. Pre-reduced, it takes _much_ less space in my fridge/freezer. You're throwing away the schmaltz?! Skim it off the stock, sure, but put it in a separate container.
I use the same method and ingredients in a plain old-fashioned pressure cooker. I put it on the stove, bring it up to pressure, lower the flame to the minimum required for pressure. And I don’t have to bother with bells & whistles and yet another big appliance taking up counter space.
One of my favorite ways to get deep browning on the chicken is throwing them on a cookie sheet in the oven @ 450° for 45-50 minutes. Then you deglaze the fonde off the sheet pan and pour it over into the pot. I love doing it this way. Lots of browning and less hassle :-)
This makes much more sense then trying to sauté in a IP
Much easier!
My mom made my favorite dinner by doing that and deglazing with soy sauce. Throw in rice and OMG.
@@shellymbI’m going to take your advice. Thank you
Totes agree.
Since other people are throwing in extra tips let me add mine: before the browning step, boil your chicken wings in water with about two tablespoons of vinegar for about 10 minutes. It'll boil a lot of blood out of the wings while still preserving the collagen and meat. They'll also be hot when they come out of that boiling liquid so the water will evaporate and you'll have dryer tighter skin for the browning process. Also, pressure cook for about 140 minutes. That way, you will get all of the collagen and get a really rich deep broth. Let your pressure cooker release naturally which will take 25 or 30 minutes. You'll end up with a clearer broth / stock. Lastly, if you have one of those expandable colanders, flip it upside down over all of the solids in the pot and then pour everything out through a strainer into your final receptacle. It will also help keep the broth clear and really fresh tasting.
Dogs will like the leftover chicken, minus the bones of course :)
@@peterwong9138 DO NOT GIVE THE CHICKEN TO DOGS IF YOU USED ONION OR GARLIC. DOGS ARE ALLERGIC TO ALLIUMS.
I am trying your recipe the next time I make this again.
I would use kitchen shears to cut up the wings before cooking. Easier to sautéed and more bone/cartilage exposed to the water for maximum extraction. Chicken backs work great, too.
Great idea ... I have used lard for the sautéeing since I found some serious health drawbacks to "veggie" oils. I have been making broth in pressure cookers since I got married. My wife is Mexican, and she cooks almost everything in those things! :D
I thought the wings should be cut up too. Also, wings are really expensive right now. I use thighs in my broth.
@@megmayo Thighs are an excellent option. Who eats the "soggy" chicken parts afterwards? Moi ! HAHA!!
@@megmayo - Yeah, wings have always been expensive. I get drumsticks on sale for my chicken stock.
Growing up chicken back soup was a staple. 10 cents a pound back in the 1990’s. I would pick up any coins I could find on the ground so we could have chicken back soup.
I do the same thing every time I bring home a rotisserie chicken. I throw all the bones, etc except skin into a basket in my instapot with an onion, 2 bay leafs, one carrot, one celery rib and a tsp of apple cider vinegar and 5 cups of water. Then process for 45 minutes on high. Makes the best bone broth with all the collagen.
I've never thought of ACV in stock, does it make it noticeably better?
Into a basket?? ...in your instapot? How do you basket in an instapot?
@@BUEAU there are strainer baskets that fit into the instant pot. That's probably what she's using.
@@BUEAU it was a separate purchase of a metal basket made for the instapot.
@@brettmoore6781 it adds the needed acidity to help draw out the collagen from the bones.
I make chicken broth (and vegetable broth and garlic broth) in my Instant Pot all the time, and it works great! I like this recipe because it is simple.
I usually add the solids, and then add the water on top. That makes it easier to use a trick I learned from a friend. If you have a large steamer basket for the Instant Pot, you can put the chicken wings in the basket and put the basket in the pot before adding the water. That way, when you are ready to pull everything out, the solids lift out with little effort.
I do that with my stovetop PC. I get the bulk of the contents and it's easier to pour the remainder out.
That is a genius idea! I need to try that!
Good advice. Going to order a set from Amazon. 😊
Eric is a great teacher…clear, concise, no fluff. Thanks!
Nope . He is not a good teacher
@@planetregret4525 I agree. He rambles to an extreme. Keep it concise. There was no reason for this video to be so long.
@@bretf5371 To be fair, the video isn't any longer than any of the other videos they do.
Been making chicken soup and chicken stock for decades, and while I appreciate the InstantPot and pressure cookers in general for their timesaving nature, what I don't like is the inability to get a truly clear stock when using them. You obviously can't skim the "raft" from the sealed pot and even straining with cheese cloth and a chinoise won't give the same clarity that constant attendance will. And it doesn't take four hours to make good chicken stock - it takes about two if you're going for volume. Four if you want a demiglace. Honestly, having done both, for a stock, it's worth the extra effort. For a soup, I will use a pressure cooker and strain.
This was really informative. And I like Eric's presentational style. He has a nerdy charm. Hope we get to see him again.
Two issues here that others have noted but I want to weigh in on them also. The MOST important one is the “Safety Note” about cooling the stock to room temp before refrigerating. This is ABSOLUTELY THE WORST ADVICE AND A SURE FIRE WAY TO CAUSE PEOPLE TO GET FOOD POISONING. As a chef for many years I can tell you with assurance that allowing the food to stay between 40 and 140 degrees Fahrenheit (4 - 60 C) is exactly how you allow food-borne bacteria to multiply. Placing hot food in the fridge has not been a problem since we switched from ice to electricity. Best practice would be to place the hot stock container in an ice bath until it cools to around 150 F / 65 C, then cover and put in the fridge. Pouring it into shallow pans, covering with film wrap and refrigerating would also work. Bottom line - the food needs to be BELOW 40 F / 4 C within 4 hours. Invest in an instant read thermometer so you don’t have to guess. ATK holds themselves up to be the final word in food science. Shame on you for perpetrating this old wives tale.
The other issue is minor - either the scale inside the Instant pot is inaccurate or the presenter mis-stated the amount of water. After pouring in “12 cups” the scale reads 9 cups.
For browning the chicken it might be a better idea to broil all at once on a quarter sheet or roasting pan. Instant pots are amazing but not good for browning.
Lately chicken wings are expensive as hell, I have to disagree about them being cheap. I think the least expensive pre-cut chicken part would be leg quarters
Right? Cheap wings? I can get 2 whole chickens for nearly the same price as a package of wings. Or 3 chickens, if they're on sale.
All the food consumed by poor people is expensive as heck now. Even in poor neighborhoods. It's a shame and disgraceful.
@@eyeswideshut6004 IKR? It’s crazy. And people wonder why so many go hungry. What used to be cheap meats are now priced so high that low income people can’t afford them.
Agreed - add chicken feet for collagen. They are often as cheap as the backs.
Yes! When people realized that wings didn't HAVE to go to dogs, or trash, & they were used for lunch or dinner ,etc. Wings were kinda' expensive BEFORE cov. This price gouching has become ridiculous. So many things have increased .... to 40% higher. Those prices are no longer necessary now. But, since people gave in TO CRAZY prices, I highly think prices will go down at all.
Honestly, the volume of pot you used to need to make chicken broth at home always deterred me from doing it. With this Instant Pot method and portioning out leftovers for the freezer, I could absolutely see myself doing this. I bet the taste and consistency are spot on.
Agree. With the instant pot, you can use way less water and have it more concentrated.
I am always make small batches of chicken broth with leftover bones. All you need to remember is the ratio 1:2 of bones to water, which is what he did, 12 cups of water is roughly six pounds and then 3 pounds of wings.
Several points in its favor. You can keep bones from various leftovers in the freezer and when you have enough of a collection you can make broth from them. For example, when we pick up a rotisserie chicken from Costco the leftover bones eventually winds up with its brethren in the IP for bone broth. We do the same for any beef and pork bones we have.
I just cooked a couple of pounds of chicken wings in the IP this afternoon for 30 minutes. Took the wings out and deboned them to use the meat in a potato soup for tomorrow, and the bones went right back into the IP. Added a few more goodies from the freezer, topped it off with water, and I am now in the process of pressure cooking them for 8 hours. Don't have anything else to do, so I just let the IP run and run and run to maximize the good stuff I can squeeze out of the bones and other leftovers. Basically it is free broth from stuff that would have been either thrown away or composted. BTW, after cooking the bones for so long they basically fall apart in the compost pile.
Also, you can tailor it to your taste (and it's easy enough to experiment with multiple times.) This takes away somewhat from the "consistency" but once you hit upon just what you want, keep it that way from then on.
Where are YOU getting cheap chicken wings?
Right?! Chicken wings are the most expensive part of the chicken where I live. I only make stock with leftover roast chicken carcass and bits
@@DrakeLovett buy frozen.
Buy frozen.
Thank your for this broth recipe not only is it easy but it also allows me to control the sodium.
Chicken Wings are inexpensive?
I guess he hasn't been to the market in a while.
Before browning the wings, wouldn't it make more sense to first split each raw wing at each of the two joints? This could allow for more even surface browning, perhaps an increased fond residue and more wings per fry batch...?
I think I would cut them. Also, while I love the convenience of the instant pot, I think I would roast the wings in the oven and then saute the onion in the same pan and deglaze, and then dump into the pressure cooker. Also I usually have some elderly carrots and celery hanging out in my fridge so they would definitely go in.
I should add that throwing in some chicken necks - skin on - would "kick this up a notch". (Brings back memories of me as a child, hanging around by the stove while Mom's big chicken-ina-pot cooled, waiting to pounce and fish out these delectable morsels...)
They looked like they were pretty much cooked to pieces at the end. Perhaps he didn’t do that because they separated automatically while they were cooking. But at first I thought the same thing.
Very good suggestion Cary!
@@sandrakeen4000 Certainly they would separate while they were cooking....but by then, the moment to increase the fond flavoring would be but a distant memory...;)
I just save bones and carcass from when I make roast chicken or rotisserie chicken from store. Add all pieces, skin, gelatin to pot. I add celery, carrots, onion with skin (skin adds color), halved head of garlic, fresh parsley, peppercorns, and a splash of apple cider vinegar. The vinegar breaks down the bones and extracts collagen. Cover with water and pressure cook for 90 min. You could do less time.
wings are expensive around me.
I love that recipe. Thankyou he explained everything. So easy on the ears. Will definitely try this one x
Maybe it depends on where you live but per pound chicken wings are the most expensive part where I live. And definitely break down the wings to get more collagen.
Chicken wings are not inexpensive. I would section the chicken wings, to more easily get them browned all over. I don't have a pressure cooker, but this looks like a great recipe.
Not expensive, but delicious. Still not wasting them for stock. I'll use a carcass instead.
I was thinking the same thing. I can buy leg quarters (thigh&leg) for ~$1/lb and wings are ~$3/lb due to their ever increasing popularity.
Right might as well skip this and buy the stock, although it wont be quite as tasty.
Mr. Eric is terrific! I’d be glad to see this gent teach us more!
This is an opportunity to use a meat cleaver if you have one. Use it to whack the chicken wings to smaller bits so that the bone marrow can add to the flavour of your stock.
I like this guy. I like how educational and demonstrative this video is. I've been looking for a long time for a clear, concise and accurate video demo of chicken stock for my Instant Pot, and I've found a lot of close videos (including from ATK & Cooks Country), but they were all just different enough that I was still guessing. This video is like, exactly for me. Thank you!
Now I know how to make chicken broth. Thank you for the recipe.
For the cost of the wings and the other ingredients you could buy 5 boxes of chicken stock from the store. Why not use a chicken leftover carcass ? 3 lbs of wings here in IL are about $15 alone.
Run the chicken parts under the broiler with the onion chunks till roasty-brown. Less faffing about.
Love the video. I’ve been doing this for years, and still picked up a few great tips. You might want to check your sources on chicken wings being inexpensive, though.
Wings work well, but they are my favorite part to eat, so I rarely use them for stock. I buy whole chickens and cut my quarters for freezing, and later grilling. I use the backbone, and neck for stock (I usually debone the thighs and breasts as well). The neck has lots of great flavor, but is usually too much trouble to eat - perfect for stock. Our whole chickens always have the full neck, and quite often the head. 😎
No feet available with all that?
@@annek1226 The feet are sold separately most of the time. They are very popular as street BBQ (called adidas).
Started using a pressure cooker on the stovetop when I was 15 years old. 50 years of pressure cooking, then bought an Insta Pot 3 or so ago and use it more than I ever used my stovetop cooker!
So nice seeing Eric here, he's such a great teacher!
Thank you, Eric, for this one-pot instant pot recipe! I have not seen you on atk previously and I loved your presentation. The broth looks delish! Your voice, timbre, timing, and of course your culinary technique are very pleasant to both watch and listen to. I've been using my
IP and now Ninja Tendercrisp for several years and I love how it frees up my oven snd stove for other projects. Very informative, I shall watch for your videos henceforth!
"chicken wings are quite inexpensive" Has Eric ever been to a grocery store? You can buy every other cut of chicken for half the price of chicken wings!
I'd go leg quarters or bone in thighs and chicken feet for extra collagen
@@sarahmcalpine2058 Thank you, love the shows
Lol, I was not expecting him to waste a bunch of Chicken Wings for this. I make stock all the time in the instant pot with a chicken carcass broken in two, a few chucks of onion, and some water. Pressure cook for an hour.
But if he's making broth, he needs to use the meat, not just bones
Excellent video showing how to make bone broth. It doesn’t need to be complicated and the instant pot makes it easy. Thank you for a basic recipe using the instant pot.
FYI: don't actually turn the Instant Pot OFF like the chef does here 6:57 when the pressure-cooking is finished, because it automatically stops cooking anyway, it just doesn't say "off". You are supossed to leave it alone and let it do the rest of its program, where a countdown timer automatically begins and you can see how long you are naturally letting the pressure release.
Use the bones from your roast turkey or chicken instead. Add some of the pan scrapings for extra flavour.
Nice to see a new face. He explained the process well and setting aside 1 cup of water to drive home you're deglazing the pan is a nice touch. Instant Pot broth is an evolution on the Chris Kimball era AmTK "easy chicken soup" recipe.
He then added another 11 cups of water, which magically brought it up to the 9 cup mark on the inside of the instant pot.
I'm so glad Kimball is gone. He is completely untrustworthy.
As soon as he lost the legal fight, he went to several companies who make the things ATK tested, and got his name put on some of their products.
Which is why they suddenly pulled all his vids, and started remaking them.
More videos from Eric Haessler, please. He explains things so clearly.
You haven't priced chicken wings lately have you?
I was like, on what planet are they cheap?!?! That's over $20 worth of wings!
@@christmasbarn55 I get bone in thighs from Safeway or Luckys for $1.49 here in cali
Haha! Yeah, I use drumsticks or thighs when they go on sale. I usually cook the chicken 10 minutes under high pressure. Remove the meat, and return the bones and cartilage back to the pot to continue cooking under high pressure. My strainer basket makes it so easy to remove the spent vegetables and bones at the end.
Most butchers / meat counters sell leftover chicken carcasses for < $1/lb.
@@jackhuber4344 oh that's a great deal!
Chicken wings were inexpensive five years ago, now they are more expensive per pound than "dark" meat. There are reasons for this that I won't go into now. I understand the collagen part, but there is plenty of collagen in skin. The skin on thighs and drumsticks are sufficient. I mention this because wings are crazy expensive right now and my local Kroger concern has limited supply at stupid prices, yay drinking holidays at sports bars where wings are served. I can do this with more resilient chicken parts for less with dark meat right now.
But hey, if "white" meat is your thing: knock yourself out. But this is a video about broth, not a final dish. So who cares if you use white or dark meat.
Cheers :)
I think it would've been a lot easier to cook the wings and other items, in a larger pan, deglaze that pan, and then pour the liquid into the pressure cooker. Cooking 4 wings at a time for ten minutes for each batch seems like a lot of wasted time.
I thought that, too. *shrug*
05:00 I think there's a continuity (i.e. "one I made earlier") error here.. After adding 12 cups of water in total, the scale on the inside of the InstaPot reads only 9 cups. But after straining, we magically have 3 full quarts (i.e. 12 cups) of cooked broth.
Thank you, how is this not the top comment
Thanks for a very nice video on how to make chicken broth in an instant pot 👍
I’m going to guess this video was shot pre-pandemic because chicken wings are absolutely not inexpensive! A few weeks ago i saw them priced at $24 for a 2lb package!
It was Super Bowl time. Wings were marked up.
That's exactly what I thought. Wings are too precious. Even the bones costs so much more nowadays.
@@orchidlife9482 wings have been the most expensive part of the chicken for years.
I do this once a week in either instant pot or slow cooker but with chicken legs. Then I use the meat from the legs to make a chicken noodle casserole with a cream sauce made from the stock. I freeze the leftover stock at about 4 days, if there is any Ann do it again the next week. So I always have nice stock ready for whatever I want to make! And my son steals the frozen stuff. Lol
I was instructed to leave the fat on it as a seal/barrier when freezing. Rather like when canning, the old paraffin wax seal, now the red sealing compound in canning lids.
When ready to use, remove the fat then.
Why remove the fat? It's like the best part.
Eat your chicken pieces first, then throw the bones in the Instantpot. Toss in some water and pressure cook for 30 minutes. That's all you need. Putting perfectly good uneaten chicken pieces in the pot is a waste of money.
...when he threw away the fat from the stock, a part of me died.
😂
This is the best argument I have seen to date for the instant pot. I’m still on the fence though.
It's all I cook with now
Nice job. I like the chef - I watch a lot of CI videos and don't recall seeing him before.
He said chicken wings are inexpensive. Now I don't know if I can trust ATK anymore. JK, great vid.
Super good video. I used my instant pot to me my chicken broth aunt then I pressure can it. I usually make when they put chicken leg quarters on a super sale. I also had a little bit of apple cider vinegar.
Seeing this I'm really glad the newer models of the instant pot now have handles.
Does 12C of liquid still equate to a 9C measurement on the pot?
That's an excellent way to make chicken stock and I make mine in a similar fashion. But I take it a step further ... I reduced the stock to 1/4 strength and freeze into ice cube trays (which are about 1 oz.), freeze into cubes and then put into a baggy. If I need 1/2 a cup of stock I use 1 cube and "top up" the frozen cube to 1/2 cup; two cubes makes 1 cup of stock.
I make my stock in an Instant Pot when I'm in a hurry, but it used to be my default method until I got tired of the stock always coming out cloudy, which I can prevent when doing stovetop stock. Is thee a way to avoid cloudy stock with a pressure cooker or is it just the price of speed/convenience?
@@WinstonSmithGPT always do natural release. Cloudy.
@@robertsterner2145 how long do you cook for?
Thank you for the recipe!
It's great that you used Eric from Accounting to show that everyone at ATK knows how to cook, even the Excel junkies.
Food Safety.... broth must be cool before putting in fridge. Best way to cool down is use flat large surface container. Then transfer for storage when cool to touch. More surface, faster cool down. Many people get sick from not following good food safety rules. If you put it in the frig while hot you can actually change the temperature inside your frig. can affect other foods. Food that is not cooled in 4 to 6 hours can grow Bacteria. I worked with a lawyer that had many cases of this issue and it is simple to solve. We just aren't teaching Food Safety enough. Enjoy!
Ima need to know where you go for “inexpensive” chicken wings fam.
Where is he finding “inexpensive” chicken wings? They run around $4.50 per pound in the Boston area.
About $6 here where I live in AZ.
If I don’t have a pressure cooker, how long do I cook the soup? 4 or 6 hours ?
one thing I was taught was to save your vegie scraps you would normally throw away and make stock with that.
A whole chicken I cut up myself is the cheapest way to go. I set aside the breast and thigh/leg pieces to use in other recipes. Before I make stock, I brown the carcass & wings in the oven, remove the wings for a snack. Prepackaged wings are out of control. $17.50 for 3 lb pkg. at my local store.
I like to use the leftover bones and skin from a rotisserie chicken and boil for 45 minutes. Its delicious.
I suggest making the wings, eating the meat, then just use the left over bones to make broth- no waste that way. Then the broth truly is inexpensive.
Great recipe! Thank you. My question is what model Instant Pot is that? I have the discontinued 8 qt. Duo Evo Plus. I love the handles to lift the pot out of the pressure cooker. Watching Eric try and maneuver the pot out to strain the broth concerned me. I think I’d drop the pot, trying to grip it with hot pads.
I have the Duo Evo Plus and love it too! Luckily, they kept the handles on the new Pro model. I wish they would come out with 3 Qt pro! I need the handles and the flat bottom!
Instant pot has a soup/broth function. I use rotisserie chicken bones roasted in oven with quartered onions, celery, carrots or leftover veggies and garlic. creating for additional boost of flavor.
Skin the chicken if raw if you can to lessen the fat
It's also just as fat free to cook it with the skin and skim the fat off at the end - less work and you lose a lot of flavor leaving it out (there's more than fat in the skin and fat).
This works very well in the Ninja Foodi too, roast the bones/meat using the air fryer function, add veggies/water/herbs and then flip it to pressure cooker.
I just leave the fat layer on it for storage, seals it off and can be removed even easier when you want to use it when it has all cooled down in the fridge.
I love pressure cooker stocks & broths but I find the "saute" setting wimpy and the deep pot tedious. I brown my chicken in a large, heavy bottomed stainless steel fry pan on the biggest burner. Browing in one batch and faster heating saves 15 minutes of prep. Sauteing mirepoix in the frypan easier too, you can see the fond and access the bottom of the pan easily with a spatula instead of peering and reaching into the bottom of the deep pressure cooker. Finally, I deglaze the frypan and begin heating the water in the frypan before ladling into the pressure cooker to save time coming up to pressure. This saves maybe another 5 minutes prep time. Last time I checked, chicken wings were 2 to 3 times more expensive than bone in, skin on drumsticks or thighs (edit: drums & thigh, $1/lb, wings $6, if you can find them). Washing the deglazed fry pan takes 30 seconds.
I love this channel but I gotta say: with the price of chicken wings at the grocery store these days, there is no way I would ever make this recipe at home. This recipe would cost me about $20 to make at home-that is far too much for a couple cups of stock.
Use other chicken parts!
That's my thought as well. Seems like a waste of those chicken wings to make the stock, and I never buy rotisserie chicken -- which I guess is the common way people make this economical. I'd rather buy good quality stock/broth.
It looks to be at least a gallon, but point taken.
@@earfdae Store soups have too much salt.
I throw all my odd chicken parts from butchering a whole chicken in a bag in my freezer. When I get enough, I make broth. I haven't bought chicken for broth in ages since I started butchering whole chickens.
I would think something like stock which is 96% water would be good in the freezer for a lot longer than 2 months! Ice crystals or freezer burn would not be a factor.
Where is he located that wings are "inexpensive"? Wing prices by me went from $1.99 to 4.99 per lb since the wing shortage and inflation
Chicken wings are..."inexpensive?" Not according to my grocery store. I can buy 5 pounds of legs for under $10, but the same quantity of wings is at least $20. That's expensive stock!
I use a mix of necks and chicken feet usually. Tons of collagen and calcium
Thanks for the recipe👍
I cry for all that delicious schmaltz they just threw away! If you don't want it in the broth (although god knows why it adds a ton of flavor and richness for soups), you can skim it off and save it! Use it as a substitute for anywhere you'd need a fat or oil and it's delicious. Also I'm surprised at the lack of any aromatics into the stock like celery or carrot, but I guess this is meant to be a simple base. I'd definitely toss some peppercorns in there at least.
I watched in mounting existential horror as Eric disposed of perfectly good Schmaltz with some good gribbles (gribines?) I can never recall how to spell that)? Still thanks for the tips!!!!
My pressure cooker is most often used for doggie chicken soup - chicken, carrots, celery..sometimes fresh cilantro or parsley.
My pups go nuts over it; I add it to their dry food at dinner time. I double cook the bones and decant the fat.mNo garlic or onion for them though.
In what world are chicken wings a cheaper cut of chicken now days?? The price is usually double that of legs/thighs and slightly higher than breasts. For me, I use chicken feet, extra cheap, and chicken backs. The feet will provide so much collagen while the backs will provide the flavor and substance of the broth. And while I'm at it, get yourself one of those extra large metal clips for large stacks of papers at your office supply store. You can use it to clip the liner to the IP base on top and it'll hold the liner in place so it won't spin constantly.
Eric was great!
Easy peasy. Love it.
I learn so much from UA-cam, and I appreciate anytime people post their helpful knowledge. Having said that, I am incredibly frustrated by the misinformation surrounding Instant Pot cooking and recipes. In the intro, Mr. Hassler states the broth can be made in just over an hour, a complete falsehood. All told, it's nearly twice that long. I understand there are some advantages to using an Instant Pot, but cook time is not always one of them. Why are so many people flat out lying about the time it takes for food to be ready using an Instant Pot?? Referring to the "cook time," as limited to the time after the pot reaches pressure and before pressure is released, and not to the overall time required, is ridiculous. I don't appreciate ATK perpetuating these rapid result myths. I guess getting money from their sponsors is more important than misleading whomever they need to. I can't say I'm surprised, just disappointed.
Thanks for sharing this video using the pressure cooker to make chicken stock.
I just wish you cold have show nhe final jelalin-like finish s ohat newbies could see the difference between home-made & store-bought.
Very handy, will be trying this.
what do you do with the chicken?
Oh I can smell that delicious chicken broth.
Where I live chicken wings are significantly more expensive than thighs or drumsticks. Yesterday at my local butcher shop chicken wings were five dollars a pound and chicken thighs were one dollar a pound.
Write thank you for this video Eric!!! I will be sure to start doing this so that I can have a more scratch made recipe!
thank you for demonstration
Wow, that's a lot of water. I use half as much: one pound of water per pound of carcass. Pre-reduced, it takes _much_ less space in my fridge/freezer.
You're throwing away the schmaltz?! Skim it off the stock, sure, but put it in a separate container.
This looks so easy. I have go to Try it!
What do you do with the chicken?
Best idea for Fast chicken broth. Tks
I would serve all the cooked chicken wings at my next football game party.
Wonderful.
I make with chicken broth, tomato soup with noodles and vegetables 😋 yum
Matter fact eating it now
I use the same method and ingredients in a plain old-fashioned pressure cooker. I put it on the stove, bring it up to pressure, lower the flame to the minimum required for pressure. And I don’t have to bother with bells & whistles and yet another big appliance taking up counter space.
Easy to obtain and cheap? What year was this filmed?
From Johannesburg South Africa