Eat healthier and kick your cooking up a notch with this rich pressure cooker chicken stock (Instant Pot Chicken Stock). With just 10 ingredients and 10 minutes prep, making homemade chicken stock has never been this easy and quick!
This pressure cooker chicken stock is one of the major reasons why we love our pressure cookers.
We used to buy store-bought chicken broth as we just didn’t have time to make our own chicken stock at home.
But, since we got our Instant Pot electric pressure cooker, there’s no turning back.
With an electric pressure cooker, you don’t even need to monitor the pot, add water, skim the foam, or stir as it cooks. Set it, walk away, and come back to a rich chicken stock.
How awesome is that? 😀
It helped us save money (and electricity), eat more healthy, and best of all, the pressure cooker chicken stock tastes a bit richer than the ones made with regular boiling methods.
This is because the pressure cooking method traps the nutrients and flavors in the stock rather than boiling it off into the air through steam as it simmers for hours.
This is an easy bone stock to make at home with just 10 minutes prep + 10 simple ingredients. Get ready to make (almost) every dish you cook more delicious with this pressure cooker chicken stock! YES! 😀
10 Ingredients for Pressure Cooker Chicken Stock Recipe
- Chicken carcasses
- Celery stalks
- Bay leaves
- Whole peppercorn
- Your favorite fresh herbs
- Apple cider vinegar (optional)
Tools for Pressure Cooker Chicken Stock Recipe
Silicone Mold – We love freezing our chicken stock with this mold!!
- We put it in the freezer as shown in the picture above. After they freeze in the mold, they pop out very easily (as shown in the picture below). Then, we store them in ziploc freezer bags.
- It’s a great portion for many recipes, thaws quickly, and super convenient to use. The mold is easy to wash and great for baking too.
- How to transfer the mold to freezer: to make things easier, we like to put this Silicone Mold on top of a baking sheet, pour the chicken stock into the mold, then place the baking sheet with the mold into the freezer.
Ball Glass Jars – Since we love the silicone mold method, we’ve never used these specific jars before, but many have recommended this brand as the wide-mouth straight jar design is great for freezing without cracking.
Pressure Cooker Chicken Stock Recipe Tips
1. Storage duration: you can keep the pressure cooker chicken stock in the fridge for 3 to 5 days and it can freeze for up to one year. But you’ll probably use them up way before that 😉
2. Issues with freezing in glass jars: We’ve used different mason jars in the past to freeze our stock. It’s heartbreaking to see many of them cracked in the freezer. We later found out that as the water in the stock expands when it freezes, it’ll crack the glass. People have tried different methods to prevent cracking such as avoid overfill, pre-cool in the fridge before freezing, cap loosely, and use wide-mouth straight jars. We’re just gonna stick to our silicone molds. 😉
3. Tips for richer, thicker, and darker stock:
- Use a minimum of 1 pound to 1 quart/liter ratio of chicken and water. We’ve tried using 1½ pound of chicken carcasses with 10 cups of water (2.4 liters) before and there was a huge difference in taste.
- Add chicken feet for extra gelatin
- Dice your veggies rather than roughly chopping them makes a difference in taste
- Roast your vegetables and chicken carcasses for richer taste and color
- You don’t need to add salt to your stock
4. Make Jello-like Gelatinous Stock: The easiest way to make jello-like stock is to use bones with lots of collagen like drumsticks, wings, and feet.
Watch: How To Make This Pressure Cooker Chicken Stock Video
Can’t see the cooking video? Watch it here.
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Recipe type: bone stock, bone broth
Serving: 10 cups
- Optional step: Brown the chicken carcasses in your pressure cooker with 1 tablespoon of oil. This will slightly elevate the flavors and result in a brown stock. Then, add water to deglaze the pot with 100 ml of water.
- Add all ingredients in the pressure cooker.
- Close lid and cook at high pressure for 1 hour using Electric Pressure Cooker (the longer the better), then natural release.
- Open lid. Strain the stock through a colander discarding the solids, and set aside to cool. Let the stock sit in the fridge until the fat rises to the top and form a layer of gel. Then, skim off the fat on the surface.
- You can use the stock immediately, keep it in the fridge, or freeze it for future use.
- Silicone Mold – We love freezing our chicken stock with this mold!! After they freeze in the mold, we pop them out and store them in ziploc freezer bags. It’s a great portion for many recipes, thaws quickly, and super convenient.
- Ball Glass Jars – Since we love the silicone mold method, we've never used these specific jars before, but many have recommended that this brand's wide-mouth straight jar design is great for freezing.
Freezing in glass jars: it’s very common for the glass jars to break and crack in the freezer due to the water in the stock expanding as it freezes. People have tried different methods to prevent cracking such as avoid overfill, pre-cool in the fridge before freezing, cap loosely, and use wide-mouth straight jars.
Apple cider vinegar: tales has it that adding apple cider vinegar will help draw the calcium out of the chicken bones.
Dried herbs: filter out all the dried herbs before freezing if you've added them.
For richer, thicker, and darker stock:
1. Use a minimum of 1 pound to 1 quart/liter ratio of chicken and water.
2. Add chicken feet for extra gelatin and a richer, thicker stock.
3. Dice your veggies rather than roughly chopping them.
4. Roast your veggies and chicken carcasses for richer taste and color.
5. You don’t need to add any salt to your stock.
Looking for more Pressure Cooker Stock Recipes? Check out our Chinese Master Stock 滷水汁.
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