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–+ servings
Homemade chicken stock.
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4.84 from 6 votes

Instant Pot Chicken Stock Recipe

This quick and easy Instant Pot chicken stock recipe is ready in 20 minutes! Use homemade stock in soups, casseroles, your favorite dinner recipes, or freeze long-term.
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: ingredient
Cuisine: American
Servings: 12 people
Calories: 7kcal
Author: Becky Hardin

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
    ingredients for instant pot chicken stock in an instant pot.
  • On high pressure, cook for 15 minutes, let natural release.
    cooked chicken stock ingredients in an instant pot.
  • 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.
    straining chicken stock through a fine mesh sieve, leaving the solids behind.
  • Allow the stock to cool, and then skim off any solidified fat from the top.
    skimming instant pot chicken stock with a fine mesh sieve.
  • Measure and label into large ziplock bags to freeze, or mason jars to use within one week.
    instant pot chicken stock in a mason jar.

Video

Notes

Yield: This recipe makes about 6 cups of stock, depending on how much it reduces during cooking.
*Any chicken bones will work here. Bones from a whole chicken, rotisserie chicken, or bone-in thighs are all good options.
**Use your scraps! If you have leftover onion or celery ends and/or carrot tops (or peeled skins), save them in a Ziplock bag in the freezer to use in future batches of stock. It’s such a great way to use up what otherwise goes to waste. 
Tips:
  • 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. 
Stovetop Instructions: Place everything in a large stockpot, cover with water, and simmer gently for 4-6 hours. Strain and cool before storing.
Storage: Store chicken stock in airtight containers in the refrigerator for up to 1 week, or in the freezer for up to 6 months.

Nutrition

Serving: 0.5cup | Calories: 7kcal | Carbohydrates: 2g | Protein: 0.2g | Fat: 0.03g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.003g | Sodium: 13mg | Potassium: 41mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 866IU | Vitamin C: 1mg | Calcium: 10mg | Iron: 0.1mg