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Instant Pot Chicken Stock

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.

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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!

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.

Overhead shot of the ingredients needed to make chicken stock in the Instant Pot.

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.

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:

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

Close up shot of a canning jar filled with chicken stock.

Instant Pot Chicken Stock

Robin Donovan
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, you’ll never go back to using the store-bought stuff.

5 from 7 votes
Prep Time 5 mins
Cook Time 2 hrs
Total Time 2 hrs 5 mins
Course Instant Pot Recipes
Cuisine American
Calories 18 kcal

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.

Notes

1. Once you've skimmed the fat from the stock, you can transfer it to freezer safe containers and freeze it for up to 6 months.
2. You can use any chicken bones you have, or even use a duck carcass or a goose carcass in place of chicken.

Nutrition

Serving: 1Calories: 18kcalCarbohydrates: 1gProtein: 1gFat: 1gCholesterol: 5mgSodium: 91mg
Tried this recipe?Let us know how it was!

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By on March 26th, 2022

ABOUT ROBIN DONOVAN

Hi, I’m Robin! I am a full-time food blogger, recipe developer, and cookbook author. I spend my days cooking, writing about, and photographing food.

I’m the author of more than 50 cookbooks, including Ramen for Beginners5 Ingredient Cooking for TwoSushi at HomeThe Baking Cookbook for Teens, and the bestselling Campfire Cuisine.

My food writing has also been featured in major print and online pubications including Cooking Light, Fitness, San Jose Mercury News, San Francisco Chronicle, and others. → More about Robin

3 thoughts on “Instant Pot Chicken Stock”

  1. 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!

    Reply
  2. 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!

    Reply

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