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Make a batch of homemade chicken stock easily in your Instant Pot. Rich and flavorful, it’s the most wonderful way to make use of all of a whole chicken and can be used in so many of your favorite recipes.
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Next time you roast or cook a whole chicken, do not throw the carcass away, and make this delicious chicken stock instead!
Whenever we have a whole chicken, the next day I will always make a batch of homemade chicken stock, it’s so much more flavorful than store-bought and it’s pretty effortless to make in the Instant Pot.
This Instant Pot chicken stock is such a great way to use all of your chicken and vegetable scraps from your roasted dinner. Sometimes I also freeze vegetable scraps & peels in a zip lock bag which I use later when making chicken bone broth.
Use the stock in your favorite recipes like Chicken Stroganoff and Instant Pot Potato Soup.
Why This Recipe Works
- Easy: This homemade chicken stock is a great dump and go recipe. Just place the ingredients in and let your Instant Pot do its thing.
- Simple ingredients: The best thing about this bone broth recipe, is that most of the ingredients are scraps from your main meal. Some salt, pepper and herbs and you are good to go.
- Make ahead: This Instant Pot chicken stock is so great to have on hand to use in everyday recipes. Make a large batch and it will keep you going for a while!
- Nutritious: Making your own chicken stock at home gives you a wholesome, flavorful base for soups and stews, made with simple ingredients you likely already have in your kitchen.
Ingredients For Chicken Stock
- Chicken carcass: You can use a whole chicken carcass from a roasted or rotisserie chicken, or the bones from chicken wings.
- Vegetables: You can add in any vegetable scraps you have. Carrots, onions, garlic, celery stalks, parsley, whatever you have to hand. You can even add vegetable peels.
- Apple cider vinegar: The acidity in the ACV breaks down the collagen and makes it more abundant in the broth. You can also use lemon juice.
- Water: I use about 10 – 12 cups of water. Make sure you don’t add more water than the MAX fill line on your Instant Pot, or it will not come to pressure.
- Seasonings: Thyme, salt, peppercorns and bay leaves.
How To Make Instant Pot Chicken Stock or Broth
- Place the chicken bones and all other ingredients in a pressure cooker and turn the valve to sealing.
- Set for High Pressure for 2 hours.
- When done, let pressure naturally release. Carefully open the lid when all the pressure is released and the pin has dropped.
- Using a large straining spoon, remove bones and vegetable scraps.Using a fine-mesh strainer, strain the liquid into a large bowl or pot. Let the liquid cool off.
- Transfer the Instant Pot chicken bone broth to clean jars and store them in the refrigerator.
TIPS FROM NELI’S KITCHEN
Recipe Notes and Tips for the Best Instant Pot Chicken Stock Recipe
- If you don’t have vegetable scraps, you can roughly chop a couple of carrots, an onion and crush some garlic cloves. No need to peel!
- Allow the Instant Pot chicken stock to cool fully before transferring to jars.
Stovetop Version
If you don’t have an Instant Pot, you can still make this flavorful chicken stock on the stovetop, it will just take a little longer. Just add all of the ingredients to a large pot and bring to a boil. Let the pot simmer for around 4 hours before straining and cooling.
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Instant Pot Chicken Stock
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Ingredients
- 1 chicken carcass or bones from roasted chicken
- 2-3 cups vegetable scraps, carrot peels, onions, celery, garlic, etc
- 1-2 tablespoons apple cider vinegar, or lemon juice
- 1 sprig thyme, optional
- 1 Tablespoon kosher salt
- 1 teaspoon peppercorns
- 2 bay leaves
- 10 cups cold water
Instructions
- Place all ingredients in a pressure cooker and turn the valve to sealing.
- Set for High Pressure for 2 hours.
- When done, let pressure naturally release. Carefully open the lid when all the pressure is released and the pin has dropped.
- Using a large straining spoon, remove bones and vegetable scraps.Using a strainer, strain the liquid into a large pot. Let the liquid cool off.
- Transfer the chicken broth to clean jars and store them in the refrigerator or freezer.
Video
Notes
- Don’t overfill the Instant Pot – Stay below the “Max Fill” line to prevent sealing issues and ensure proper pressure.
- No veggie scraps? Use roughly chopped carrots, onion, and garlic – no need to peel. Let the stock cool completely before transferring to jars.
Nutrition
Nutrition Disclaimer: Nutritional values are estimates and may vary with ingredients, brands, and portion sizes. For accuracy, use your preferred nutrition calculator.
Disclaimer: The information provided in this recipe is for informational purposes only and should not be considered medical or nutritional advice. I am not a doctor or a dietitian. Always consult a qualified healthcare provider for personalized guidance regarding your diet or health. For more details, please read my full disclosure page.
Best Ways to Store Chicken Stock
Refrigerator: Let the chicken stock cool completely before storing in clean glass Mason jars. Refrigerate for up to 4 days and use straight from the fridge.
Freezer: Freeze homemade chicken stock for up to 3 months. Leave space at the top of containers for expansion, or use these 1 cup silicone freezer molds for easy portioning. Thaw overnight in the fridge before using.
More Instant Pot Recipes
If you loved this Instant Pot Chicken Broth, I am sure you will also love these other electric pressure cooker recipes:
If you enjoyed this Instant Pot Chicken recipe or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
