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
Print Rate This Recipe
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: 2075IU | Vitamin C: 3mg | Calcium: 24mg | Iron: 0.1mg
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

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Phillip
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Phillip

There are sooooo many great looking recipes on this site that initially it is overwhelming. Many recipes reference this chicken stock but without a link to this recipe. I have been wondering, for days, if there was a specific recipe for this but I’ve been so busy looking at other recipes that I’ve not yet had the time to start searching for specifics. The chickens have come home to roost! Well done.

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Instant Pot DUO 60
Phillip
User
Phillip

2 medium onion;dice,(keep the outer layers) What to do with the outer layers? Since we are going to strain the stock anyway do we just use the tough outer layers as well? Lots of flavor there.

Pressure Cooker
Instant Pot DUO 60
MPonce
User
MPonce

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!

Ruth
User
Ruth

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!

Tom Earl
User
Tom Earl

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!

Balina
User
Balina

where do you get the mold? mine are too small

Cat
User
Cat

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!

Victoria
User
Victoria

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!!

Phillip
User
Phillip

I applaud your sentiment. But, you would have to eat a LOT of chickens to have enough carcasses to make enough stock for all the fantastic recipes on this site. I’ll save the homemade for the really good recipes and use store bought for the others. Oh wait, they are all really good recipes here.

Olga
User
Olga

Hi guys. I have some chicken wings. Are those good for the stock? And should the skin be removed? TIA

Phillip
User
Phillip

Many recipes that use wings have you cut off the wing tip and dispose of it. I put my tips in my carcass bag in my freezer for addition to a stock. Tips and skin have flavor, wing skin has lots of fat which you will want to separate. I suppose you could render the skin and then crisp it for your use in your stock, which you will filter anyway.

Tracey
User
Tracey

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?

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