Rotisserie Chicken Recipes Leftover Instant Pot

So you’ve got that glorious rotisserie chicken carcass staring at you from the fridge, huh? Don’t toss it! We’re not just making chicken stock here, friends, we’re making **liquid gold** that will elevate your next meal from “meh” to “OMG, you made this?!” All with the magical, wonderful, time-saving power of your Instant Pot. Forget fancy culinary degrees; this is about maximizing flavor with minimal effort. You’re welcome. 😉

Why This Recipe is Awesome

Seriously, this recipe is a godsend for your tired soul and hungry belly. We’re talking **maximum flavor, minimum fuss**. It’s basically a culinary high-five to your future self. Not only are you preventing food waste (go you, eco-warrior!), but you’re also building the foundation for about a million other delicious meals. This isn’t just a recipe; it’s a *strategy*. And honestly, your Instant Pot does all the heavy lifting, so you can go back to binge-watching your favorite show. **It’s practically idiot-proof**, even I didn’t mess it up!

Ingredients You’ll Need

Don’t sweat it; these are mostly kitchen staples. If you don’t have exactly everything, no biggie – we’re flexible!

• **Leftover Rotisserie Chicken Carcass/Bones:** The true MVP! Scrape off any bits of meat you want to save for another dish, but don’t stress about getting every last shred.
• **Water or Broth:** About 8-10 cups, or enough to cover everything in your Instant Pot. Tap water is fine, but broth adds an extra flavor punch.
• **Onion:** 1 medium, quartered. No need to peel, we’re straining it all out later!
• **Carrots:** 2 medium, roughly chopped. Just give ’em a quick hack.
• **Celery Stalks:** 2, roughly chopped. Again, low effort here.
• **Garlic:** 3-4 cloves, smashed (peel on, if you’re feeling extra lazy).
• **Bay Leaf:** 1. Because it makes everything feel fancy, even when it’s not.
• **Salt & Black Pepper:** To taste. Start with a teaspoon of salt, you can always add more later.
• **(Optional) Apple Cider Vinegar:** 1 tablespoon. This tiny splash helps extract all the good stuff from the bones. Science!

Step-by-Step Instructions

Let’s get this show on the road! This is seriously fast.

1. **Gather Your Glory:** Toss that beautiful, picked-clean (or mostly clean) rotisserie chicken carcass into your Instant Pot. If you have any leftover skin or scraggly bits of meat, throw ’em in too. Flavor, baby!
2. **Veggie Party:** Add your quartered onion, chopped carrots, celery, and smashed garlic cloves to the pot. Don’t arrange them; just dump ’em in. We’re not plating a Michelin star dish here.
3. **Liquid Gold Inbound:** Pour in your water or broth until all the goodies are covered. Don’t fill past the “MAX” line in your Instant Pot, because nobody likes an overflow situation. Add that optional splash of apple cider vinegar now.
4. **Seal the Deal:** Secure the Instant Pot lid and make sure the vent is set to “Sealing.”
5. **Pressure Cook Power:** Set your Instant Pot to “Manual” or “Pressure Cook” on **High Pressure for 90 minutes**. Yes, 90 minutes. Good things come to those who wait (or just set a timer and walk away).
6. **The Great Release:** Once it’s done, let the pressure **Natural Release** for at least 30 minutes, or even longer if you’re not in a rush (up to an hour is fine). This is important for safety and flavor! After that, you can do a quick release of any remaining pressure.
7. **Strain and Conquer:** Carefully remove the lid. Using a large slotted spoon, scoop out all the big bits – bones, veggies, bay leaf. Then, pour the glorious golden liquid through a fine-mesh sieve or colander lined with cheesecloth into a large heat-proof bowl or container. Discard the solids.
8. **Chill Out:** Let your homemade chicken broth cool completely before transferring it to airtight containers. You can refrigerate it for later use or freeze it for ultimate meal prep mastery!

Common Mistakes to Avoid

Don’t be *that* person. Learn from my past kitchen mishaps!

• **Forgetting the “Sealing” Position:** Rookie mistake! Your pot won’t come to pressure, and you’ll just have hot water with chicken bits. **Always check the vent!**
• **Not Enough Water:** If your pot isn’t filled to at least the minimum liquid line (check your IP manual!), it might struggle to come to pressure or even scorch. Don’t be shy with the H2O.
• **Skipping Natural Release:** Seriously, resist the urge to quick release right away. Natural release helps draw out even more flavor and makes the whole process safer. Plus, no splattering mess!
• **Thinking You Don’t Need to Strain:** Unless you enjoy crunchy bits of bone and soggy veggies in your soup, straining is non-negotiable.

Alternatives & Substitutions

This isn’t a strict science experiment, folks! Feel free to play around.

* **Veggies:** No carrots or celery? No problem! Throw in leek greens, parsnips, or even mushroom stems. The goal is aromatic goodness.
* **Herbs & Spices:** For extra depth, add a sprig of fresh rosemary, a few thyme sprigs, or a teaspoon of whole peppercorns.
* **Flavor Boost:** Want a darker, richer broth? Roast your chicken carcass and veggies for 20-30 minutes before putting them in the Instant Pot.
* **No Instant Pot?** You can totally do this in a slow cooker (8-12 hours on low) or on the stovetop (simmer for 4-6 hours), but the Instant Pot is your speed demon for this.

FAQ (Frequently Asked Questions)

* **Can I really just throw the carcass in?** Yes, darling, that’s the whole point! No need to meticulously pick every bone clean; some extra meat means extra flavor for your broth.
* **Do I *have* to add veggies?** Technically no, but why would you deny yourself that extra layer of yum and nutrient goodness? They make the broth so much richer.
* **How long does this liquid gold last?** Freshly made broth lasts about 3-4 days in the fridge. In the freezer, it’s good for up to 3-6 months. Freeze it in ice cube trays for individual portions!
* **What can I use this amazing broth for?** Oh, where to begin?! Chicken noodle soup, risotto, cooking rice, braising vegetables, making gravy, sipping on a chilly day, homemade ramen base… the possibilities are endless!
* **Is it okay if some meat is still on the bones?** Even better! More meat equals more flavor and a richer broth. Don’t be shy about leaving a few delicious morsels on there.
* **My Instant Pot smells like chicken forever! Is that normal?** A small price to pay for deliciousness! (Just kidding, mostly). A good scrub with a lemon wedge and baking soda usually tackles lingering odors. Also, make sure to wash your sealing ring thoroughly!

Final Thoughts

See? Told you it was easy. Now you’ve got liquid gold, aka homemade chicken broth, ready to transform your next meal into something truly spectacular. No more boring store-bought stuff for you, my friend! You’ve officially leveled up your cooking game. Now go impress someone – or just yourself – with your new culinary skills. You’ve earned it!