This Instant Pot Chicken Stock is a culinary game-changer. Forget simmering for hours on the stovetop, this recipe delivers rich, flavorful broth in just a fraction of the time.
Made with simple ingredients and a convenient pressure cooker, this broth is the perfect base for soups, stews, sauces, and gravies.
![ball canning jars full of chicken bone broth.](https://smellslikedelish.com/wp-content/uploads/2022/05/ip-chick-broth-canned6-0053.jpg)
Why You'll Love This Instant Pot Recipe
Unlike many store-bought stocks, this version is made without any artificial ingredients or preservatives. Best of all, it's simple to prepare and can be customized to your liking (salt free, etc).
- You can use any type of chicken carcass or bones to make the stock, and you can also add your favorite herbs and seasonings for extra flavor.
- Chicken stock is a nutrient-rich liquid made from simmering bones and connective tissues. Plus, it's a great source of protein and collagen.
- Making your own chicken stock is a great way to use up leftover chicken or turkey. It's also a very economical way to create a rich and flavorful broth.
Ingredients You'll Need
- Left over chicken carcass, bones, wing tips, turkey carcass, turkey wings, turkey legs. Even Cornish game hen carcasses.
- Onion
- Carrot
- Celery
- Garlic
- Apple cider
- Seasoning such as salt, pepper, herbs - according to your taste
- Herbs de Provence seasoning - Optional, great with chicken.
- Water
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
How To Make Chicken Stock In An Instant Pot
Transform your leftover rotisserie chicken into a pot of flavorful broth with this easy Instant Pot recipe. Simply toss in the chicken carcass, vegetables, and herbs, and let the pressure cooker work its magic. This broth is a convenient way to add depth of flavor to your cooking while minimizing food waste.
This broth or stock jelly is rich in savory and more flavorful than store bought chicken stock. You can add it to gravies, rice, and other dishes requiring water or stock.
Prepare The Chicken Bones
Save up bones from your next rotisserie chicken, the Holiday turkey carcass, or the bones from your next chicken wing night. You want to save as much bone as possible. Leave the meat bits on also though.
Look for the cartilage that is at the end of drumsticks, the wings, neck, and breast bone areas. These parts of the carcass are rich in collagen, making your stock or broth gelatinous when chilled. This is a good thing!
- Toss all the chicken or poultry trimmings and bones into the Instant Pot.
- Add the vegetables and spices. The vegetables add depth of flavor like a Mirepoix does.
Add Water To The Pot
- Add water according to the recipe below. Set your program to stock or bone broth. Or manually set the time.
Program The Instant Pot
- Let your Instant Pot depressurize on it's own naturally for 30 minutes. Take the lid off.
Strain The Chicken Stock
- Pour the chicken stock through a colander or sieve to strain off the bones, vegetables, and the other bits.
Pour Into Clean Mason Jars
- Store the chicken stock in mason jars. Leave at least 1" headspace so you can freeze the jars of stock for future use.
![ball canning jars full of chicken bone broth](https://smellslikedelish.com/wp-content/uploads/2022/05/ip-chick-broth-canned6-0053.jpg)
How To Use Homemade Chicken Stock
This easy to make, rich and flavorful chicken stock is the starting base for so many recipes.
Your soups, stews, sauces, and gravies will be so much richer and far more flavorful when using your own chicken stock.
You can also use Instant Pot Chicken Stock when making our Crockpot Creamy Chicken Enchilada Soup, or our Instant Pot Cilantro Lime Rice.
Related Recipes
- 41 Soul Warming Fall Soup Recipes
- Copycat Panera's Tomato Soup Recipe
- Pork Pozole Verde
- Subgum Wonton Soup
Substitutions and Variations
I've recommended the timeless 'Mirepoix' vegetable trio: carrot, celery, and onion to be your vegetables for this stock.
However, any vegetable bits can be added, to include bell pepper, zucchini, asparagus, etc. You will have taste variations, but the underlying flavor will be a great chicken stock or chicken bone broth.
- Typical herbs to add are parsley, sage, and thyme.
- Try rosemary or tarragon, or our Herbes de Provence Blend.
- The best part about making Instant Pot chicken stock is not the economy or time saved. It's the unique flavors you can make!
Tips for Success
- Don't over fill the container you freeze in. Leave at least 1" to 1 ยฝ" headspace as liquids expand as they freeze.
- Keep a baggie for bone collection in your freezer until you get enough to make a batch of broth or stock.
Frequently Asked Questions
Yes, just use a 4 to 6 quart stock pot. You will need to let it simmer for about 6 to 8 hours to get the same breakdown and flavors.
Bone broth is essentially stock. A good stock, like a good bone broth, is high in collagen. Both will turn to gelatinous when refrigerated. The Instant Pot reduces the 8 hour cooking time to get this cartilage breakdown to about 90 to 120 minutes!
More Delish Ideas
- Instant Pot St Louis Ribs
- Instant Pot Hard Boiled Eggs
- Bob Evans Mashed Potatoes Recipe
- Easy Instant Pot Quick Start Guide
Instant Pot Chicken Stock
Equipment
- 1 Instant Pot or other programmable pressure cooker
Ingredients
- 3 pounds chicken bones carcass, trimming from wings, etc
- 2 carrots
- 2 stalks of celery
- ½ onion
- 3 garlic cloves
- ¼ cup variety of fresh herbs
- 2 tablespoon apple cider vinegar
- 2 teaspoon salt
- ½ teaspoon peppercorns
- 10 cups water
Instructions
- Place the chicken bones & bits, vegetables, garlic, peppercorns, herbs, salt, and apple cider vinegar in the Instant Pot.3 pounds chicken bones, 2 carrots, 2 stalks of celery, ยฝ onion, 3 garlic cloves, ยผ cup variety of fresh herbs, 2 tablespoon apple cider vinegar, 2 teaspoon salt, ยฝ teaspoon peppercorns
- Add the water next. Arrange the bones and vegetables so that everything is covered with the water. Place the lid on the Instant Pot.10 cups water
- Flip the Instant Pot vent to "Sealing" or "Pressure". Select either the "Stock" program setting, or Manually set to High Pressure for 120 minutes.
- When you hear the beep that the cooking time is finished, leave it alone for another 30 minutes to naturally depressurize.
- Turn the vent dial to "Vent" and let the residual steam come out. Then, it is safe to open the lid.
- Cool the broth first, then strain it in a colander or sieve. Store your chicken broth in pint or quart mason jars. Use just like any store bought chicken stock.
Notes
- Don't use ground pepper! It will go through the sieve and increase in intensity. Peppercorns can be sieved out, controlling how 'peppery' your stock gets.
- Be sure to leave at least 1" to 1 ยฝ" headspace in the mason jars before freezing. The chicken stock will expand and this prevents the jars from breaking.
- You can store your chicken stock in the refrigerator for up to 5 days.
- Keep a baggie for bone collection in your freezer until you get enough to make a batch of broth or stock.
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