This Instant Pot chicken stock is so rich and flavorful, that I may never make it on the stovetop again. It’s ready in a fraction of the time, but it tastes like it’s been simmering all day long. I still get all those great health benefits but in just 20 minutes! This stock recipe is perfect for when my whole house suddenly comes down with a cold.
Instant Pot Chicken Stock Recipe
I’ve always thought chicken stock sounded so much more intimidating to make than chicken broth, but they’re really not so different. This Instant Pot chicken stock is made from chicken bones, which makes it richer, thicker, and more flavorful. It’s chock-full of collagen, which helps support healthy bones, joints, muscles, and skin. I seasoned it simply with some veggies and spices, and it’s perfect for using in soups and stews.
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How to Store and Reheat
Store leftover Instant Pot chicken stock in an airtight container in the refrigerator for up to 1 week. Due to the high collagen in this stock, it may gel in the refrigerator but will melt back down once reheated on the stove set over medium-low.
How to Freeze
Measure and label into large Ziplock bags or straight-sided glass containers to freeze. Chicken stock will last about 6 months in the freezer.
Notes and Tips
- 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. 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 your Instant Pot.
Instant Pot Chicken Stock Recipe
Ingredients
- ⅔ pound chicken bones with a little meat
- 1 onion diced
- 1-2 carrots chopped
- 1-2 ribs celery chopped
- 3 bay leaves
- 1 pinch whole peppercorns
- 1 clove garlic 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, 1 onion, 1-2 carrots, 1-2 ribs celery, 3 bay leaves, 1 pinch whole peppercorns, 1 clove garlic, 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
How to make Instant Pot Chicken Stock Step by Step
Cook the Stock: Place ⅔ pound of chicken bones with a little meat, 1 diced onion, 1-2 chopped carrots, 1-2 chopped celery ribs, 3 bay leaves, a pinch of peppercorns, a clove of minced garlic, and 6 cups of water into the Instant Pot. Set the valve to seal. Cook on high pressure for 15 minutes, then let natural release.
Strain the Stock: Strain the stock through a strainer to separate the solid ingredients from the liquid.
Skim the Stock: Once the stock has cooled, skim off any fat that has gathered at the top.
Portion the Stock: Measure and label into large ziplock bags to freeze, or mason jars to use within one week.
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