Once you make Instant Pot Chicken Stock, you may never use the classic stovetop method again! Rich, flavorful homemade stock is made in just 20 minutes. Use it in so many recipes to make everything taste better!
Why we love this Instant Pot Chicken Stock Recipe
Ever since I first mastered this easy stock recipe, I’ve always kept a few jars of it in my fridge! Here’s why I make it so often:
- Quick: It really doesn’t get quicker than this. Rich, flavorful homemade broth in just 20 minutes!
- Healthy: It’s got no added salt and no artificial preservatives. It’s truly the best stock you can get your hands on.
- Inexpensive: Chicken bones, veggies and minimal seasonings make this recipe budget friendly.
Where can I get chicken bones?
The easiest way to get some chicken bones is to grab a rotisserie chicken from the store. Once you’ve picked off all of the meat, you can use the bones to make this easy chicken stock recipe.
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How to Store
Portion the stock into jars with tight fitted lids. Properly stored, stock will keep in the fridge for up to 1 week.
How to Freeze
Measure and label into large zip-top bags to freeze. Chicken stock will last about 6 months in the freezer.
Serving Suggestions
Along with classic soups and stews, you can use chicken stock to add depth to all kinds of dishes. Here’s some ideas:
- Chicken Mac and Cheese Recipe
- Honey Mustard Chicken Skillet
- Chicken Alfredo Recipe (Homemade)
- Chicken Coq a Vin Recipe
More Instant Pot Recipes We Love
- Instant Pot Whole Chicken
- Instant Pot Chicken Tenders
- Instant Pot Chicken Breasts
- Instant Pot Chicken and Rice
- Instant Pot Chicken Drumsticks
- Instant Pot Chicken Thighs
Instant Pot Chicken Stock Recipe
Ingredients
- ⅔ pound chicken bones with a little meat
- 1 onion diced
- 1-2 carrots chopped
- 1-2 celery ribs chopped
- 3 bay leaves
- Pinch peppercorns smaller size 8-10, larger 3-5
- 1 garlic clove minced
- 6 cups water
Instructions
- Place all ingredients into the pot. Make sure the valve is set to seal. On high pressure, cook for 15 minutes, let natural release.⅔ pound chicken bones with a little meat, 1 onion, 1-2 carrots, 1-2 celery ribs, 3 bay leaves, Pinch peppercorns, 1 garlic clove, 6 cups water
- Strain to separate the liquid from the solid ingredients, including all of the bones. Discard all of the solid ingredients once the liquid is strained.
- Allow the stock to cool, and then skim off any solidified fat from the top.
- Measure and label into large ziplock bags to freeze, or mason jars to use within one week.
Notes
- I used a small roasted chicken from the grocery store, and removed most of the meat. I did leave some meat on for the flavor.
- If you are immediately using the stock to make a soup or other meal, you can use the chicken meat you removed since the stock is ready so quickly!
- You can add other herbs like thyme and bay leaves, if you want to change up the flavor to something more herbal.
- Be careful not to overfill Instant Pot.
- You can freeze the chicken stock but make sure you label the bags and discard after 6 months.
How to make Instant Pot Chicken Stock Step by Step
Pressure cook the stock: Place all ingredients (2/3lbs chicken bones, 1 diced onion, 1-2 chopped carrots, 1-2 celery ribs, 3 bay leaves, pinch of peppercorns, 1 garlic clove and 6 cups water) into the Instant Pot. Set the valve to seal. Cook on high pressure for 15 minutes, then let natural release.
Strain it: Strain the stock through a strainer to separate the solid ingredients from the liquid.
Skim it: Once the stock has cooled, skim off any fat that has gathered at the top. Use the stock or store it for later use.
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