Making homemade chicken stock in my Instant Pot only takes 20 minutes, but it tastes like it simmered all day! I always have some extra chicken bones or the remnants of a rotisserie chicken around here, and I don’t let anything go to waste. Turning those extra pieces of chicken into a rich, golden stock that I can freeze long-term is a no-brainer. Pressure-cooking is the way to go, and now I always have some chicken stock on hand for my favorite soups, casseroles, and dinner recipes.
Homemade Chicken Stock
Once I perfected my stovetop chicken broth recipe, I knew I needed to find a quicker method for those weeks when I just don’t have the time. Don’t get me wrong, the rich flavor of a long-simmered stock is well worth the wait. But sometimes I’ve got more leftover chicken bones than I can handle, and I just want some homemade stock to put in my freezer ASAP. That’s where my pressure cooker comes in!
I can throw any chicken bones, carcass, or extra pieces into my Instant Pot with some simple seasonings and aromatics, and before I know it, my stock is ready. I always make a batch after we have a roasted chicken, or when I have chicken wing tips to toss. I use chicken stock in so many recipes, and I love being able to store extra so I never run out!
Chicken Stock vs. Broth
Chicken stock and chicken broth are often used interchangeably, and my process for making them is mostly the same. The technical difference is that stock is made with bones, while broth relies more so on meat. Bones release collagen, giving stock a richer body and deeper flavor compared to broth. Stock usually needs a longer simmer time–but with the Instant Pot, I get all that goodness in a fraction of the time!
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Don’t Overfill the Pot!
When filling your Instant Pot, leave enough room so the stock can circulate properly under pressure. This helps extract the collagen from the bones, giving you that rich body and slightly gelled texture once it chills in the fridge (a sure sign you’ve made a great stock!).
Instant Pot Chicken Stock Recipe
Equipment
- 6 qt Instant Pot
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.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
- On high pressure, cook for 15 minutes, let natural release.
- 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
- Be careful not to overfill your Instant Pot.
- No need to thaw bones before cooking; just toss them straight into the Instant Pot. Pressure cooking handles them beautifully.
- This stock is naturally low in sodium with no salt added. You can add salt to taste.
- Don’t throw out the fat! It’s great for sauteeing veggies!
- When freezing, if using glass jars, leave at least 1 inch of space at the top to allow for expansion.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
How to Make Chicken Stock in an Instant Pot Step by Step
Prep the Pot: 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 your Instant Pot. I recommend using a 6- or 8-quart pressure cooker for this recipe.
Cook the Stock: Set the valve to seal. Cook on HIGH pressure for 15 minutes, then natural release. Everything should be soft and mushy at this point.
Strain the Stock: Pour the stock through a strainer to separate the solid ingredients from the liquid. Let the chicken stock cool to room temperature, then refrigerate it.
Skim the Stock: Once the stock has cooled, skim off any fat that has gathered at the top.
Use or Store the Stock: Use stock immediately, or store in the refrigerator or freezer.
How to Store, Freeze, and Reheat
Once your homemade chicken stock has been cooled and skimmed, portion it into airtight jars, containers, or resealable bags. If freezing, be sure to label it with the date you made it.
- Fridge: Store in containers in the refrigerator for up to 1 week. Due to the high collagen in this stock, it may gel in the refrigerator. But don’t worry, it will melt back down once reheated.
- Freezer: Store in straight-sided glass containers with at least 1-inch of head space. Or pour cooled stock into resealable bags (this saves a ton of space), press out any air to seal, then lay flat on a tray to freeze for 2 hours. Once frozen, the bags can be rearranged. Chicken stock will last about 6 months in the freezer.
- Reheat: From the fridge, it can be reheated gently on the stove over medium-low heat; or simply added to recipes as needed. From the freezer, it’s best to defrost in the fridge before using.
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