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–+ servings
jar of instant pot chicken stock
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5 from 2 votes

Instant Pot Ramen Broth

A rich and flavorful stock that is perfect for soups, gravy, risottos and more. 
Prep Time5 minutes
Cook Time1 hour 40 minutes
Course: Main Course
Cuisine: Japanese
Servings: 1.2 litres
Calories: 79kcal
Author: Helen

Ingredients

  • 1 Chicken carcass
  • 1 onion skin removed and halved vertically
  • 2 garlic cloves peeled
  • 2 inches fresh ginger
  • 1 small carrot

Instructions

  • Remove everything from the chicken's cavity (note 1)
  • Place all ingredients in the instant pot
  • Add enough water to cover the ingredients
  • Place the lid on the instant pot, set the valve to sealing and cook on high pressure for 45 minutes and then let it release for another 30 minutes. (note 2)
  • Strain the stock through a colander and leave to cool before storing or use straightaway

Notes

  1. Everything inside the cavity will add some flavour to the stock. This isn't always a bad thing, but if you have a lemon in there it will give the stock a nasty bitter taste.
  2. The instant pot will take 20 minutes to come to pressure and begin cooking 

Nutrition

Serving: 1.2litres | Calories: 79kcal | Carbohydrates: 18g | Protein: 2g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.04g | Sodium: 42mg | Potassium: 389mg | Fiber: 3g | Sugar: 7g | Vitamin A: 8495IU | Vitamin C: 12mg | Calcium: 50mg | Iron: 1mg