I have made chicken stock the old school way, on the stove top for years. I LOVE doing it in the Instant Pot! It is so much faster and easier! This Instant Pot Chicken Stock is so smooth and flavorful, you’ll won’t be going back to store bought.
Instant Pot Chicken Stock Recipe
This Instant Pot Chicken Stock will become a favorite kitchen staple! Silky smooth with the perfect depth of flavor, this really elevates any meal it touches. A healthier, tastier and more economical alternative to store bought. Great for soups, chili, marinades and so much more!
Looking for more instant pot recipes? Why not also try my Instant Pot Chicken Thighs and my Instant Pot Lemon Herb Chicken!
Why You’ll Love this Instant Pot Chicken Stock:
- An easy homemade broth. Made with kitchen staples, this delicious broth comes together in 20 mins. Make a big batch, it’ll come in handy!
- Healthy. This is a low sodium broth, made with no artificial flavors.
- Rich and smooth. Perfectly seasoned, the flavors really develop in the instant pot.
How to make this Instant Pot Chicken Broth
Be sure to see the recipe card below for full ingredients & instructions!
- Cook your ingredients in the instant pot on high, for 15 mins then strain.
- Allow to cool then skim any solid fat from the stock.
How to use chicken in stock
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!
I prefer getting the small roasted chicken, because it provides more bones and the flavor is so much better.
Uses for chicken stock
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
Storing Instant Pot Chicken Stock
Measure and label into large ziplock bags to freeze, the stock will last about 6 months in the freezer. You can also store in mason jars, in the fridge, to use within one week.
Recipe Tips and Notes
- You can use leftover bones from a meal or buy a rotisserie chicken. Smaller chickens have more flavor.
- 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.
Other instant pot chicken recipes
If you’ve made this recipe, please be sure to let us know by leaving a star rating or a comment below. Enjoy!
Instant Pot Chicken Stock
Ingredients
- 2/3 lbs. chicken bones with a little meat
- 1 onion diced
- 1-2 carrots chopped
- 1-2 celery ribs chopped
- 3 bay leaves
- Pinch of 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.
- 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!
- I prefer getting the small roasted chicken, because it provides more bones and the flavor is so much better!
- 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.
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