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.

Low angle shot of a canning jar full of chicken broth with the instant pot in the background.

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!

Why You’ll Love this Instant Pot Chicken Stock

If you’re anything like me, you use chicken broth all. the . time. I use it in sauces and soups nearly every day. I love having my own homemade chicken stock on hand for these moments.

It’s so easy to make chicken stock in the Instant Pot. There is literally no reason not to do it. Literally. No reason. (Haha, I’m sure there are a few reasons, like, maybe you don’t have an Instant Pot? Or you never roast a whole chicken in your air fryer? Okay, BUT… if either or both of those are true, then you should remedy those situations ASAP.)

You can even make this instant pot chicken stock with random chicken bones rather than a whole carcass. Or use chicken wings. If you’re lucky enough to have a duck carcass, go ahead and substitute that for a great tasting stock.

You can store your Instant Pot Chicken Broth in the freezer in quart-size Ziploc bags. You can also freeze in an ice cube tray for small portions. The chicken stock will keep in the freezer for months.

Instant pot chicken recipe with stock ingredients on a white plate.

Ingredients You Need

For the complete list of ingredients with quantities and detailed prep and cooking instructions, please see the recipe card that appears at the end of this post.

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.

A bowl filled with carrots, potatoes, and rosemary cooked using instant pot.

A slow cooker filled with instant pot chicken and vegetables.

How do you make it?

For the complete list of ingredients with quantities and detailed prep and cooking instructions, please see the recipe card that appears at the end of this post.

Making chicken stock in the Instant Pot is so easy. Here’s how:

Add all of the ingredients, including the water, to the Instant Pot.
Close and seal the lid, and then pressure cook for 2 hours.
When it’s finished cooking, let the pressure release naturally.
Strain the broth through a fine-mesh sieve, let cool to room temperature, and then refrigerate overnight.
The next day, skim off the layer of fat that has formed on the top of the broth.
Store the chicken stock for future use.

low angle shot of a jar of homemade chicken broth.

How to use Instant Pot Chicken Broth

I use Instant Pot Chicken stock in Green Chili Chicken Soup, Hot and Sour Soup, Wonton Soup, Instant Pot Tortilla Soup, Chicken and Dumplings, and so many other ways.