from 1 vote
Instant Pot Chicken Stock
This Instant Pot Chicken Stock is so smooth and flavorful, you'll won't be going back to store bought. Easy to make and delicious!
chicken bones with a little meat
smaller size 8-10, larger 3-5
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.
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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