Instant Pot Chicken Stock

Instant Pot Chicken Stock Recipe (Pressure Cooker Chicken Stock): Make homemade chicken stock with 10 mins prep & 10 ingredients. Eat healthier & kick your cooking up a notch with this rich chicken stock.

Make this Instant Pot Chicken Stock (Pressure Cooker Chicken Stock) with just 10 minutes prep! Eat healthier and kick your meals up a notch with this rich homemade chicken stock. Making bone stock has never been this easy & quick!

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4.94 from 16 votes

This Instant Pot Chicken Stock is one of the major reasons why we love our pressure cookers.

We used to buy store-bought chicken broth as we didn’t have time to make our own bone stock at home.

But, since we got our Instant Pot Electric Pressure Cooker, there’s NO turning back!! 🙂

With an electric pressure cooker like Instant Pot, you don’t even need to monitor the pot, add water, skim the foam, or stir as it cooks. Just set it, walk away, and come back to a rich chicken stock.

How awesome is that? 😀

It helped us save money (and electricity), eat healthier, and best of all, the Instant Pot 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.

Get ready to make (almost) every dish you cook more delicious with this Instant Pot Chicken Stock. YES!

Instant Pot Chicken Stock | Pressure Cooker Chicken Stock | Instant Pot Stock | Pressure Cooker Stock | Bone Broth | Chicken Broth | Instant Pot Recipes | #instantpot #pressurecooker #chicken #recipes

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Easy Instant Pot Chicken Recipes (Pressure Cooker Chicken Recipes): Instant Pot Chicken Stock Recipe

Instant Pot Chicken Stock

Fast & easy way to make homemade chicken stock with just 10 ingredients and 10 minutes prep. Eat healthier and kick your meals up a notch with this rich Instant Pot Chicken Stock in Pressure Cooker.
4.94 from 16 votes
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Prep Time: 10 minutes
Cook Time: 1 hour 40 minutes
Total: 1 hour 50 minutes
Servings: 10 cups
Calories: 18kcal
Author: Amy + Jacky

Ingredients

  • 2 ½ pounds chicken carcasses
  • 2 onions (keep the outer layers) , diced
  • 2 ribs celery , diced
  • 2 carrots , diced
  • 2 bay leaves
  • 4 garlic cloves , crushed
  • 1 teaspoon whole peppercorn
  • 10 cups water
  • Your favorite fresh herbs
  • 1 tablespoon apple cider vinegar optional

Instructions

  • Optional Step - Brown Chicken Carcasses: Brown the chicken carcasses in Instant Pot Pressure Cooker with 1 tablespoon of oil. This will slightly elevate the flavors and result in a brown stock. Then, add 100ml water to deglaze the bottom of the pot with a wooden spoon.
  • Pressure Cook Chicken Stock: Add all ingredients in Instant Pot. Pressure cook at High Pressure for 1 hour (the longer the better), then Natural Release.
  • Strain & Cool Chicken Stock: Strain the chicken stock through a colander discarding the solids, then set aside to cool.
    Fat Cap: Let the chicken 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. Or you can remove the fat cap when you use the chicken stock.
  • Use or Freeze: You can use the stock immediately, keep it in the fridge, or freeze it for future use.

Storage:

  • 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 users have recommended that this brand's wide-mouth straight jar design is great for freezing.
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Recipe Notes:

Storage Duration: chicken stock can sit in the fridge for 3 to 5 days; it can freeze for up to one year.
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 chicken stock.

Nutrition:

Calories: 18kcal | Carbohydrates: 4g | Sodium: 28mg | Potassium: 102mg | Sugar: 1g | Vitamin A: 41.5% | Vitamin C: 3.6% | Calcium: 2.4% | Iron: 0.8%
Course: Stock
Cuisine: International
Keyword: bone broth, chicken stock, instant pot bone broth, instant pot chicken stock, instant pot recipes, pressure cooker bone broth, pressure cooker chicken stock, pressure cooker recipes
Tried this recipe?Mention @pressurecookrecipes or tag #AmyJacky!

Instant Pot Chicken Stock Step-by-Step Cooking Guide

How to Make Instant Pot Chicken Stock Recipe Ingredients

1

Optional Step – Brown Chicken Carcasses


Brown the chicken carcasses in Instant Pot Pressure Cooker with 1 tablespoon of oil.

*Pro Tip: This will slightly elevate the flavors and result in a brown stock.

Then, add 100ml of water to deglaze the bottom of the pot with a wooden spoon.

2

Pressure Cook Chicken Stock


Add all ingredients in the Instant Pot Pressure Cooker.

Close lid and pressure cook at

  • Pressure Cooking Method: High Pressure for 1 hour (the longer the better), then Natural Release

Carefully open the lid.

3

Strain & Cool Instant Pot Chicken Stock


Strain the stock through a colander discarding the solids, and set aside to cool.

Fat Cap Tip: Let the chicken 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. Or you can remove the fat cap when you need to use the chicken stock.

4

Use or Store Instant Pot Chicken Stock


You can use the stock immediately, keep it in the fridge, or freeze it for future use.

Instant Pot Chicken Stock | Pressure Cooker Chicken Stock | Instant Pot Stock | Pressure Cooker Stock | Bone Broth | Chicken Broth | Instant Pot Recipes | #instantpot #pressurecooker #chicken #recipes

 


Tools for Instant Pot Chicken Stock

Silicone Mold

We love freezing our chicken stock with this mold!!

Why? 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 Make Instant Pot Chicken Stock Freezer Silicone Mold

How to Freeze Chicken Stock? We put it in the freezer as shown in above picture. After they freeze in the mold, they pop out very easily (as shown in below picture). Then, we store them in ziploc freezer bags.

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.

Instant Pot Chicken Stock | Pressure Cooker Chicken Stock | Instant Pot Stock | Pressure Cooker Stock | Bone Broth | Chicken Broth | Instant Pot Recipes | #instantpot #pressurecooker #chicken #recipes

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.


Instant Pot Chicken Stock Tips

1. 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. 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. 😉

2. Tips for Richer, Thicker, and Darker Stock:

  • Use a minimum of 1 pound to 1 quart/liter ratio of chicken and water. We’ve tested 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 instead of roughly chopping them will make 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

3. 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.

Instant Pot Chicken Stock | Pressure Cooker Chicken Stock | Instant Pot Stock | Pressure Cooker Stock | Bone Broth | Chicken Broth | Instant Pot Recipes | #instantpot #pressurecooker #chicken #recipes
Food Lovers in our 30s who worked directly with Instant Pot CEO, Manufacturers, and 35+ Restaurants. Culinary Families & Food Magazine Publishers.
  1. Hi, is there a Chinese version of your chicken stock recipe? Above are so Westernized like Campbell’s or Martha Stewart’s.
    It’s cooler when you show us the always better Chinese-style. Thank you!

    1. Hi MPonce,

      Thank you so much for your kind words 🙂

      We don’t have a Chinese version on the site yet. I have added it to our long to-make list.

      Please take care & have fun cooking
      Jacky

  2. We just got our IP today and I’m so glad my friend referred me to your site! Quick question about this recipe – approx. how many chicken carcasses equals 2 1/2 lbs? Very excited to start cooking your recipes!

    1. Hi Ruth,

      Welcome to our site and thank you for your question 🙂

      It will be roughly 2 carcasses.

      Please take care & have a wonderful weekend
      Jacky

  3. Love it. I have been making my own stock for years and I’m only 45. One of those, nothing should go to waste kind of people. I also do beef and turkey stock. You know you are a stock junky when your freezer is filled with bones and carcasses. I use a muffin pan to freeze my stock into disks. Spray it with a like no stick spray and when your stock is frozen solid take the pan and put it in just a 1/2″ of water to get them out. Chicken and rice taste amazing with your own stock!

    1. Hi Balina,

      Late Reply (We were on a trip to Asia)! Thank you for your question 🙂

      We bought our silicone mold on Amazon.

      Have fun cooking & please take care
      Jacky

  4. I used a 4 pound fryer and did not brown anything as I wanted a light golden broth (and needed cooked chicken for a lasagna dish I was making later.) Followed the recipe exactly and it it came out great!

  5. This recipe is awesome! Why would you ever need to buy chicken stock from the grocery store anymore? So convenient and really enhances the flavor of any recipe that calls for chicken stock. Thank you guys!!

    1. Hi Olga,

      Hope you had a wonderful New Year 🙂
      Thank you for your question. Chicken wings are quite expensive, but they are good for the stock.
      The skin can stay intact for extra flavor. You can easily skim the fat off after chilling.

      Happy New Year & please take care
      Jacky

  6. I’m a bit confused, a carcass to me is the bones left over after roasting a whole chicken but from the pictures you are using chicken parts? What parts did you use?

    1. Hi Jane,

      Hope you had a wonderful New Year & Christmas 🙂
      Thank you so much for your kind words on the recipe!

      Parboiling will make a cleaner stock for sure. The scum from the carcass is mostly protein.

      Happy New Year & please take care
      Jacky

  7. Hi and thank you for your wonderful recipes. I also have chicken guts (giblet, heart liver) that I’ve been adding to my freezer bag for making stock. Can I use those too? I don’t see any mention of them in any comments.

    1. Hi Joellen,

      thank you for your question 🙂

      We personally love them, but they will alter the flavor of the stock quite a bit.

      I guess this will depend on personal preference!

      Please take care & have a wonderful weekend
      Jacky

  8. I have IP Duo 6 quarts V3. What Temperature setting should I use: Less, Normal or High ? What is the relation between High/Low pressure settings and Temp settings ?

    1. Hi Vincent,

      Welcome to our site and thank you for your question 🙂

      The Less, Normal, and High setting do not change the temperature. They are only preset timing buttons to increase or decrease the cooking duration.

      The High & Low Pressure settings are the one that change the temperature.

      Please take care & have fun cooking
      Jacky

  9. Absolutely, hands down, THE best chicken stock/bone broth IP recipe out on the web! This is my go to for all things “stock” for cooking. It has never let me down and sooo easy. Put this one on your favourites list! Amy and Jacky rock ?

  10. Hi Amy and Jacky,
    I made this yesterday an added a jalapeno to spice it up a bit, next time I may use 1 habanero.
    All the chicken I have now is drumsticks and feet, I do remove the skin from the legs first.
    Thanks again,
    Duncan

    1. Amy &Jacky, I just got an Instant Pot 6qt Duo as a present from my wife. Can I set it to cook my broth for 2 hours, the other one I have would only go to 99 minutes?

    1. Hi Tag,

      So happy to hear from you again here. Hope you are enjoying the summer weather 🙂

      Bone broth can be canned in a pressure canner (Not Instant Pot)

      Take care & have fun cooking
      Jacky

  11. Could you boil a whole chicken in this manner to be able to use both the broth and cooked chicken for things such as soup, gumbo or chicken and dumplings? TIA for your help.

  12. Hi you all, I made this today, it’s great. Can I add some dried mushroms, how many ounces would you suggest?

    1. Hi Duncan,

      thank you for your kind words and question 🙂

      It will depend on which kind of mushrooms are you planning to add. You will want to add a few as the flavor can be overpowering.

      Take care & have fun cooking
      Jacky

    2. I have some dried porcini, maybe I’ll try .25 ounce and a pinch of wakame.
      Thanks for your reply…

  13. I usually make chicken stock with only chicken breast and pork on the stovetop boiling for 2-3 hours. I want to try making it on the instant pot to see if its more flavorful and quicker (of course!) Can I transfer my ingredients from the stock pot to my 8qt instant pot and follow this recipe’s cook time or should I cook for longer? also with this recipe how much stock do you get after the cooking is complete?

    1. Hi Yolie,

      thank you for your question 🙂

      Yes, you can use this recipe’s cook time. You will probably reduce the amount of liquid as the Instant Pot is a sealed environment and will not evaporate a lot of liquid.

      With this recipe, you will get roughly 10 cups of stock.

      Take care & have fun cooking
      Jacky

  14. I always have frozen chicken parts in the freezer. Do I have to defrost the chicken before making this wonderful chicken stock? Could I brown the frozen chicken in the instant pot? I have all the ingredients in stock now.

    1. Hi Donna,

      thank you for your question 🙂

      Defrosting the chicken parts first will make a more flavorful stock as they brown better, but frozen chicken parts will also work fine.

      Take care & have fun cooking
      Jacky

  15. Loving your recipes! Thank you for all the effort to create and share! I found it took a while to brown all the bones I have collected up for the recipe as I had to do them in several batched. I wondered it I would get the same result by tossing the bones in some oil and broiling the bones on a sheet all at once. Your thoughts?

  16. If you are using chicken carcasses/bones, what is there to brown if there isn’t any meat on the bones? Thanks!

  17. What can you make with this chicken stock? Do you use it instead of water for some of the recipes on this website? Also do you dilute it when you use it?

  18. I have an instant pot lux mini 3 quart. How do i cut this down so I don’t overfill? I am a new instant pot user!! Love Love your site!! Everything sounds and looks so yummy!!!

  19. I have a dumb question, how much chicken stock equals how much sticker broth? Do you add water in soup or use full strength? Thanks!

  20. Wonderful!
    This recipe made the best chicken stock ever. I didn’t want to wait to get my hands on some chicken carcasses, so I just used half of a browned cut-up fryer. I honestly don’t see how it could have been any tastier. Thank you both so much. You are becoming my go-to website for Instant Pot recipes. I already use your low pressure hard boiled egg recipe every single week for workday sandwiches. My hat is off to the both of you!
    P.S. for some reason your site won’t let me check 5 stars… please consider this a 5-star review.

  21. Sorry to come back to this! Is there a way to transform this into broth? I want to use homemade broth but I can’t use your bone broth recipes because I’m cooking for people who don’t eat pork.

    And just to clarify again — cooked chicken bones from a rotisserie chicken work for this, yes? Or should I be browning from raw chicken?

    Thank you!

    1. Hi Yin,

      It’s great to hear from you again 🙂

      Cooked chicken bones from a rotisserie chicken will work fine. Browning raw chicken is recommended as it will intensify the flavor quite a bit.

      You can replace the pork bones with chicken bones in our broth recipe.

      Take care & have fun cooking
      Jacky

  22. My amazing farmers market sells chicken backs, necks and feet, which are yummy in stocks. Approximately how much would you recommend to equal three carcasses? I do freeze carcasses when I make a whole chicken, but always pick up “parts” when I’m there. Also, I freeze celery, onion, carrot and parsley scraps (including onion skin) for the same use – just a little FYI. For that, I just guesstimate how much to throw in. Stock is very forgiving!

    1. Hi Sharyn,

      thank you for your comment and question 🙂

      I would use 3 – 4 chicken backs, 1 or 2 necks and 6 -8 chicken feet.

      Take care & have a great week!
      Jacky

  23. Never made chicken stock. So after you put it the refrigerator and you skim off the fat– the stock is the liquid part. Do you throw away the rest? Toss the vegetables, etc– just keep the liquid part as chicken stock?

    1. Hi Maureen,

      thank you for your comment and question 🙂

      Yes, you will probably want to toss away the vegetables as they will become quite flavorless.

      You will want to strain and toss away the vegetables before putting the stock in the refrigerator.

      Take care & have a great week
      Jacky

  24. Hello! We rarely have raw chicken bones at home (typically get boneless chicken). Would substituting the chicken carcass with rotisserie chicken bones work? Thanks in advance! I love your recipes and have made so many things from this website and I LOVE it. Trying to elevate my instant pot game by making my own stock (finally).

    1. It’s so nice to hear from you Yin!

      Thank you so much for your kind words and question 🙂

      The chicken carcass from rotisserie chicken bone will work very. You can save any cooked chicken bones you have in the freezer until you have enough!

      Take care & have fun cooking
      Jacky

    1. Hi Melissa,

      thank you for your question 🙂

      It can be done together. If the oven has two racks, I would do it in a separate tray to caramelize them better.

      Take care & have fun cooking
      Jacky

  25. I am new to pressure cooking but I just made this stock but it is pretty bland. Things that I deviated from your recipe:
    used frozen chicken quarters that were not browned
    used about a tablespoon of dried rosemary as the herb
    Everything else I followed the recipe.
    Any advice on what I should adjust to make it more flavorful? Thanks.

    1. Hi Derek,

      thank you for your question 🙂

      Chicken stock is supposed to be bland as no salt is added to them.
      If you would like to drink the chicken stock outright, you can add some soy sauce and salt to greatly enhance the flavor.

      Take care & have fun cooking
      Jacky

  26. I just got an instant pot last week, I made your stock today, so great! I used to spend 6 – 7 hours boiling stock on the stove, this was just as good, cleaner, and quicker!

    I also made your spaghetti sauce last week and it was awesome! I am going to stick to making recipes from your site moving forward, last week I tried one from another site and it was terrible! Thank you for all the time and research you put into perfecting this recipe!

  27. BEST bone soup I’ve ever made! So easy, the flavor and the amount of collagen is amazing. I will never use my slow cooker again. Thank you so much for sharing this recipe. I didn’t have any celery or bay leaves, but that didn’t matter. I took a previous suggestion and smashed the bones somewhat after browning them, and poured the cider on to the bones. I only used 10 chicken feet, because I wasn’t sure how many to use, but didn’t see the suggestion to cut tips (claws, nails) off until later, but will do that next time. My feet came from the local supermarket without skin, yea! This is so healthy, easy, and awesome, I’ll be making it often. THANK YOU!

  28. Hi, I have a silly question! For the chicken carcass, do you go to the butcher to simply ask for chicken carcass? Or do you buy a whole chicken and take apart the chicken, and use some of the meat for other things? Thanks for your great recipes!

    1. Hi Melissa,

      It’s not a silly question at all 🙂

      Yes, you can go to the butcher to ask for the chicken carcass or you can use leftover chicken bones from meals. You can save them in the freezer until you have enough to make chicken stock!

      take care & have fun cooking
      Jacky

  29. Always wanted to make chicken stock, but recipes always sounded so time consuming. Can’t wait to try this! What kind of fresh herbs do you use? Will dried herbs work?

    1. Hi Mona,

      Thank you for your question 🙂
      dried herbs will work, just make sure to filter them out after.

      Rosemary and thyme are great in chicken stock.

      Take care & have fun cooking!
      Jacky

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