Instant Pot Chicken Stock

ball canning jars full of chicken bone broth

5 from 2 votes

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. Forget simmering for hours on the stovetop, this recipe delivers rich, flavorful broth in just a fraction of the time.

Prep Time10

Cook Time2

Depressurizatin time30

Total Time2 10

Course: Cooking basics

Cuisine: American

Servings: quarts

Calories: 35kcal

Author: Kelly Bloom

Equipment

1 Instant Pot or other programmable pressure cooker
4 Quart Canning jars

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.