Bone Stock Soup / Homemade stock

Kravings.Blog's picture

May. 19, 2020

I love to use my leftover bones to make a tasty and healthy bone stock. Reduce, reuse, recycle. This exemplifies that! Many dont know this but you can take bones from poultry, fish, lamb or beef and shells from shrimp and all bits and pieces leftover from veggies and create a wonderful stock.


Oil 1 Teaspoon
Duck carcass To Taste
Water 2 Liter
Spring onions 1/4 Cup (4 tbs)
Minced garlic 1 Tablespoon
Mushrooms 2 Cup (32 tbs)
Cubed green peppers 1/2 Cup (8 tbs)
Cauliflower florets 1/2 Cup (8 tbs)
Duck meat 1/2 Cup (8 tbs)
Soya sauce 2 Tablespoon
Noodles 1 Cup (16 tbs)
Spring onion leaves To Taste
Fresh cracked pepper To Taste



1. Heat up the oil in the Instant Pot on saute mode and sear the carcass

2. Add water and put the lid on

3. Set it to sealing mode and set the Pressure Cook timer to 60 mins

4. Once done, remove the bones and allow to cool

5. Strain the stock and refrigerate

6. In the IP heat a bit more oil and add the spring onions, garlic, mushrooms, green peppers and cauliflower florets and allow to cook

7. Remove any residual meat from the duck carcass and add back into the pot

8. Add half the soya sauce

9. Add the noodles and allow to cook

10. Add the other half of the soya sauce if required


11. Garnish with spring onion leaves and pepper

Recipe Summary

Difficulty Level: Easy
Cook Time: 75 Minutes
Ready In: 75 Minutes
Servings: 2