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Savory Instant Pot Chicken Stock made from scratch. A simple list of ingredients come together to create a complex, rich and flavorful broth – perfect for soups, stews and more.
An easy recipe for Instant Pot Chicken Stock. This flavorful broth comes together in no time at all, thanks to the trusty instant pot. Who knew a handful of kitchen staple ingredients could create such a rich and savory broth? I guess we know now!
This chicken stock is perfect for making soups, stews, chilis, casseroles – basically anything cooking related! No more going to the grocery and paying for overpriced chicken broth, use this simple recipe and make your own – because homemade is always better!
What is chicken stock?
Chicken stock is a savory liquid made of water in which bones, meat, or vegetables have been simmered. It can be eaten alone, but it is most commonly used to prepare other dishes, such as soups, stews, gravies, and sauces.
Chicken Stock vs Chicken Broth
Chicken stock is typically made from more bony parts of the carcass and has a fuller and richer flavor, due to the gelatin released by long-simmering bones. Whereas chicken broth is made more out of the meat and is what you will most commonly find in grocery stores – it’s the busy home-cook’s best friend.
Ingredients
Keep scrolling down to the printable recipe card for FULL ingredient amounts and instructions or click the “Jump to Recipe” button at the top of the page!
- Chicken – You’ll need a whole chicken carcass.
- Onion – Yellow onion, halved, skin still on.
- Carrots – Medium carrots, peeled and halved.
- Celery – Halved (don’t trim the leaves).
- Garlic – Fresh, halved crosswise.
- Pepper – Whole peppercorns.
- Thyme – Fresh sprigs of thyme.
- Salt – To taste.
- Bay Leaves
- Water
How to make Instant Pot Chicken Stock
- Combine Ingredients – Add all the ingredients to your Instant Pot. Fill with water until you reach the MAX line, it will be somewhere between 8 and 10 cups of water.
- Cook – Secure the lid of your Instant Pot and turn the valve from VENT to SEAL. Cook on high pressure for 1 hour. When the time is up, let the pressure naturally release. 15-20 minutes.
- Strain – Place a fine mesh strainer into a large bowl. Ladle the stock into the strainer. Once the level of liquid is low enough to safely do so, you can carefully pour the remaining contents of the Instant Pot through the strainer.
- Cool & Store – Discard the pieces caught by the strainer. Let the stock cool down for 20-25 minutes, then you can transfer it to airtight containers and store in the fridge.
How to store chicken stock
Homemade chicken stock can be stored in the refrigerator, sealed in airtight containers for 4-5 days or frozen for 6-9 months!
Freezing
If you choose to freeze your chicken stock, make sure to cool it first! Once cooled, freeze stock in various increments so you have easy access to it for different dishes without having to defrost it over and over! For example: Freezing the stock in ice cube trays works great when you only need a few tablespoons, where as making a soup you could freeze about 6-8 cups worth.
Can I freeze my chicken stock in glass jars?
While you can freeze larger quantities in glass mason jars, just like many broth lovers do – you run the risk of the glass breaking as liquids expand during freezing (meaning your jars can crack) – resulting in wasted chicken stock and no one wants that! I find that freezing the stock in ice cube trays is a great idea, the smaller cubes of broth thaw faster than full jars anyways.
What to use chicken stock for
There are literally millions of uses for chicken stock, it can go in just about anything food wise and is extremely versatile! Here are just a few options for your instant pot chicken stock:
- Use it as a pan de-glazer.
- Add it to cream sauces etc.
- Use it for cooking grains (rice etc).
- Reheat pasta and stir-fries.
- Keep leftover casserole from drying out.
- Stick it in your steamer.
- Make treats for your pup.
- Make gazpacho.
- Use it for soups, chili etc
These are just a few examples, but safe to say no more buying store bought chicken stock! This recipe is all you’ll ever need. Enjoy!
More great chicken related recipes to try!
- Instant Pot Cashew Chicken
- Chicken Potato Soup
- Instant Pot Lemon Chicken Orzo Soup
- Honey Garlic Chicken
- Chicken Alfredo Bake
- Homemade Chicken Soup
- Marry Me Chicken
- No Peek Chicken Rice Casserole
- Summer Chicken Vegetable Soup
- Chicken Cacciatore
- Pan Roasted Chicken and Vegetables
- White Chili Chicken
- Instant Pot Chicken Noodle Soup
Instant Pot Chicken Stock
Equipment
Ingredients
- 1 whole chicken carcass
- 1 onion halved, skin still on
- 2 medium carrots peeled and halved
- 2 stalks celery halved, don't trim the leaves
- 1 head garlic halved crosswise
- 1/2 teaspoon whole peppercorns
- 2 bay leaves
- 3 sprigs fresh thyme
- 1 teaspoon salt or to taste
- 8-10 cups water
Instructions
- Combine Ingredients: Add all the ingredients to your Instant Pot. Fill with water until you reach the MAX line, it will be somewhere between 8 and 10 cups of water.
- Cook: Secure the lid of your Instant Pot and turn the valve from VENT to SEAL. Cook on high pressure for 1 hour. When the time is up, let the pressure naturally release. 15-20 minutes.
- Strain: Place a fine mesh strainer into a large bowl. Ladle the stock into the strainer. Once the level of liquid is low enough to safely do so, you can carefully pour the remaining contents of the Instant Pot through the strainer.
- Cool & Store: Discard the pieces caught by the strainer. Let the stock cool down for 20-25 minutes, then you can transfer it to airtight containers and store in the fridge.
Tips & Notes:
- Homemade chicken stock can be stored in the refrigerator, sealed in airtight containers for 4-5 days or frozen for 6-9 months!
