Instant pot chicken stock is a great way to use up leftover chicken or bones. It's easy to make and can be stored in the fridge or freezer for later use.
We're going to show you how to make Instant pot chicken stock using only a few simple ingredients. We'll also share some of our favorite recipes that call for chicken stock. Once you make your own, you will not want store bought anymore.
So if you're looking to learn how to make Instant Pot chicken stock, this is the right place to be, read on!
Why You Will Love This 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. It's believed that consuming nutrient rich stock and bone broth can promote gut health, joint health, and skin health. 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.
Jump to:
- Why You Will Love This Recipe
- Homemade Chicken Stock Ingredients
- How To Make Chicken Stock In An Instant Pot
- How To Use Homemade Chicken Stock
- Related Recipes
- Substitutions
- Variations
- Equipment
- Top Tips
- Frequently Asked Questions
- Other Recipes We Are Sure You Will Love
- Connect with Smells Like Delish!
- 📖 Recipe
Homemade Chicken Stock Ingredients
- 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
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!
This broth or stock jelly is rich in nutrients, and can be added to gravies and other dishes requiring stock.
Prepare The Chicken Bones
- 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.
Set The Instant Pot Program Or Timer
- Add water according to the recipe below. Set your program to stock or bone broth. Or manually set the time.
- Let your Instant Pot depressurize on it's own naturally for 30 minutes. Take the lid off.
Straining And Storing Fresh Made Chicken Stock
- Pour the chicken stock through a colander or sieve to strain off the bones, vegetables, and the other bits.
- Store the chicken stock in mason jars. Leave at least 1" headspace so you can freeze the jars of stock for future use.
How To Use Homemade Chicken Stock
You soups, stews, sauces, and gravies will be so much richer and far more flavorful when using your own chicken stock. You can use Instant Pot Chicken Stock in our Crockpot Creamy Chicken Enchilada Soup, or our Instant Pot Cilantro Lime Rice.
This easy to make, rich and flavorful chicken stock is the starting base for so many recipes.
Now that you know how to make your own Chicken Stock and Broth, perhaps you would like to learn How to Make Lactose Free Yogurt? This recipe tutorial makes a thick yogurt that can be used in place of heavy cream, sour cream, and yogurt based recipes.
If you have a loved one that is lactose intolerant, they will love this thick, delicious yogurt!
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
Related Recipes
Substitutions
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 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!
Variations
- Beef stock or beef bone broth - You can use this same method to make beef stock or bone broth. You will need an extra step with beef bones though. They should be roasted in the oven at 400 degrees F for about 40 minutes.
This helps breakdown the collagen structure and give better bone broth or stock flavor with beef. Add the carrot, onion, celery, and garlic to make this one of the best beef stocks or bone broths you have ever had!
- Fish stock - For fish, just add the fish bits, skin, and bone in the Instant Pot. Follow the same directions as for the Chicken stock recipe. This is a perfect base for making a Veloute sauce.
Equipment
- Instant Pot
- Canning Jars - quart and pint sizes
The Instant Pot makes stock or bone broth making really easy. Your kitchen will not get heated up with a stock pot simmering all day.
Canning jars in quart or pint size will allow you to either pressure can or freeze your freshly made stock.
Top Tips
- Don't over fill the container you freeze in. Leave at least 1" to 1 ½" 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!
Other Recipes We Are Sure You Will Love
Connect with Smells Like Delish!
📖 Recipe
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, ½ onion, 3 garlic cloves, ¼ cup variety of fresh herbs, 2 tablespoon apple cider vinegar, 2 teaspoon salt, ½ 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 ½" 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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