Instant Pot Chicken Stock is easy to make and tastes so much better than the store-bought stuff. Once you try making chicken broth in the Instant Pot, I bet you’ll never go back to using canned or reconstituted chicken stock.
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Making your own chicken broth not only gives you the best tasting broth and the ability to control the seasonings yourself, but it is also economical. Every time I make a Whole Chicken in the Air Fryer or buy a rotisserie chicken from the supermarket, I save the carcass to make Instant Pot Chicken Stock.
If I don’t have time to make the stock right away, I break up the carcass into smaller pieces and toss them in a freezer-safe resealable plastic back and pop it in the freezer. That way, whenever I have a free moment, I can put it in the pressure cooker, add water and seasonings, and voila!
How do you make chicken stock in an Instant Pot?
Make chicken stock in an Instant Pot by combining chicken bones, onion, carrots, celery, and water in the pot. Cook on high pressure for 45 minutes, then allow the pressure to release naturally. Strain out the solids and refrigerate or freeze the stock for later use. Here’s the gist.
How to make Instant Pot chicken stock
- Add chicken bones, onion, carrots, celery, and water to the Instant Pot.
- Lock the lid and cook on high pressure for 45 minutes.
- Let the pressure release naturally.
- Strain the stock through a fine-mesh sieve.
- Cool and store in the refrigerator or freezer.
Ingredients You Need
If you have chicken bones, you only need a handful of basic ingredients to make a delicious Instant Pot Chicken Stock. Here’s what you need for this chicken broth recipe:
- A chicken carcass—Use what’s left of your Air Fryer Whole Chicken, oven roasted chicken, or even a store-bought rotisserie chicken. You can even use assorted chicken bones or chicken wings if that’s what you have.
- Carrots—They add a touch of earthy sweetness to the broth.
- Onion—Onion gives your chicken stock savoriness.
- Garlic—Like onion, garlic adds savoriness and depth of flavor.
- Apple cider vinegar—The acidity of the vinegar helps to break down the collagen in the chicken bones, releasing more of it into your stock. This not only improves the flavor of your broth, but also makes it heartier, more viscous, and more nutritious.
- Black peppercorns—adding whole peppercorns provides a high note of spice without overwhelming the other flavors.
- Salt—Salt brings out all the flavors in your stock. You can leave it out or reduce the amount to give you more control over the sodium level. That way you have control over how much salt is in your finished dishes. yI like to make my broth with salt because it gives it depth of flavor, but you can do what you like.
- Bay leaves or dried parsley—These are totally optional, but if you have them on hand, they add a nice backdrop of flavor.
How to use Instant Pot Chicken Broth
I use Instant Pot Chicken stock in Green Chili Chicken Soup, Chicken Hot and Sour Soup, Wonton Soup, Instant Pot Tortilla Soup, Chicken and Dumplings, and so many other ways.
Instant Pot Chicken Stock
Robin Donovan
Ingredients
- 1 chicken carcass
- 2 carrots chopped
- 1 onion halved
- 2 smashed garlic cloves
- 1 tablespoon apple cider vinegar
- 1 teaspoon whole black peppercorns
- 1 teaspoon kosher salt
- 2 bay leaves optional
- 1 teaspoon dried parsley optional
- 8 cups of water enough water to come to 1-inch below MAX fill line
Instructions
- Add all of the ingredients to the Instant Pot.
- Close and seal the lid.
- Cook on high pressure for 120 minutes. It should take about
20 minutes to come to pressure. - Once the IP is done, allow it to naturally release. It should take about 20 minutes to release and for the pin to drop.
- Strain the broth through a fine-mesh sieve.
- Allow the broth to cool, then refrigerate overnight.
- The next day, remove any fat that has congealed on the top and then transfer the broth to storage containers and store in the refrigerator for up to 5 days or in the freezer for up to 3 months.
Homemade chicken stock is the best. I used this recipe to make a big batch of stock for soup and it did not disappoint. Absolutely delicious!
I love homemade chicken stock and this one is so good!
I never would have thought to add the vinegar, but the stock comes out so good! I’ve made this a bunch of times and it never disappoints!