Don’t toss those chicken bones into the trash! Turn them into the most amazing chicken stock with this easy recipe for Instant Pot Chicken Stock! Perfect for soups, casseroles, sauces and pot pies!
RECIPE IS BELOW IN PRINTABLE RECIPE CARD BUT BLOG POST IS FULL OF “HOW TO MAKE IT”, TIPS, INFORMATION AND FAQ
It’s no secret that I love our Instant Pot. It is one of the few appliances that sits out on the counter 24/7 and we use it to make all types of things like Instant Pot Apple Cider, Instant Pot Short Ribs, Instant Pot Southern Green Beans and Instant Pot French Dip Sandwiches!
I also love to make chicken stock and today is all about How To Make Chicken Stock In The Instant Pot! Yep! Homemade Pressure Cooker Chicken Stock!
I hate to waste vegetables, vegetable scraps or chicken bones. We’re nowhere close to being as efficient as I’d like to be in the “no waste” department but I’m trying. Whenever we make make a roast chicken, I always pop the bones into a freezer bag and save them for making homemade stock!
Why You Should Make Instant Pot Chicken Stock…
- You know exactly what is going into the chicken stock
- Easy to make at home
- Great for using the bones from a chicken that you’ve served for dinner when you make recipes like, Air Fryer Roast Chicken, Oven Roasted Beer Can Chicken, Biscuit Topped Chicken Pot Pie or Chicken Bacon Alfredo Lasagna.
- perfect to use for soups or casseroles.
QUICK GLANCE AT INGREDIENTS for Instant Pot Chicken Stock:
- bones from 1 chicken
- carrots
- onion
- garlic cloves
- apple cider vinegar
- whole black peppercorns
- salt
- bay leaves
- Italian seasoning
- fresh rosemary
- water
If you want EVEN MORE FLAVOR you can add some Better Than Bouillon Roasted Chicken Base to this recipe.
(AMOUNTS IN RECIPE CARD BELOW)
How to make chicken stock in the Instant Pot:
- Prepare Ingredients
Gather all ingredients. Chop and Peel according to recipe.
Add all ingredients to Instant Pot. - Close it up and Seal it!
Close the lid on Instant Pot. Close the sealing valve.
- Pressure Cook The Chicken Stock
Set Instant Pot to high pressure for 2 hours. (It should take about 20 minutes to come to pressure.)
- Natural Release!
When 2 hours is up, allow it to naturally release. It should take about 20 minutes to release and for the pin to drop.
- Strain The Stock
Strain stock through a fine-mesh strainer, saving stock in a large bowl and removing large food pieces.
-
Let chicken stock cool slightly.
-
Ladle into air tight containers or jars.
-
Refrigerate or Freeze until ready to use.
Uses for Homemade Chicken Stock
Now that you’ve made this fantastic chicken stock, how will you use it? Here are some great recipes to use that homemade chicken broth in.
Frequently Asked Questions
This homemade chicken stock will last about 3-4 days in the fridge and 3-4 months in the freezer. While it is freezer-friendly, remember that if you’ll be pouring this into glass jars for the freezer to leave space in the jar for the broth to expand when frozen.
Don’t worry. That is just chicken fat from the bones/meat that was on the bones. It is 100% normal for that to happen. Just use a spoon and carefully skim it off the top. (Remove it)
Chicken Broth and Chicken Stocks are often used interchangeably in speaking and in recipes. Stock is considered thicker and made mostly of bones where chicken broth is made with chicken meat and clearer/thinner.
You sure can!! You won’t need an entire turkey since turkeys are much large than chickens, but just add about to resemble the same size as a large whole chicken and you should be good to go.
An Instant Pot is a electric pressure cooker. The Instant Pot name is a popular brand
I don’t like to waste veggies either! I normally add them to our compost bin or you can puree them and toss them into soup or chili.
Yes! Any bones will work for this. You’ll need about 4-5 chicken thigh bones.
More Great Instant Pot Recipes:
Instant Pot Chicken Stock
Instant Pot Chicken Stock
Don't toss those chicken bones into the trash! Turn them into the most amazing chicken stock with this easy recipe for Instant Pot Chicken Stock! Perfect for soups, casseroles, sauces and pot pies!
Ingredients
- 1 large chicken carcass*, just the bones
- 4 medium carrots, chopped
- 1 onion, cut in half
- 4 garlic cloves, paper skin removed
- 1 tablespoon apple cider vinegar
- 1 teaspoon whole black peppercorns
- 1 teaspoon salt
- 2 bay leaves
- 1 tablespoon Italian seasoning
- 2 sprigs of rosemary
- 8 cups of water**
Instructions
Add all ingredients to Instant Pot.
Close the lid on Instant Pot. Close the sealing valve.
Set Instant Pot to high pressure for 2 hours. (It should take about 20 minutes to come to pressure.)
When 2 hours is up, allow it to naturally release. It should take about 20 minutes to release and for the pin to drop.
Strain stock through a strainer, saving stock in a large bowl and removing large food pieces.
Let chicken stock cool slightly.
Ladle into air tight containers or jars.
Refrigerate or Freeze until ready to use.
Notes
*Rotisserie chickens work great for this recipe (homecooked or store-bought)
**Add enough water to come to 1-inch below MAX fill line
A layer of fat may form on top of the stock once it cools. This is 100% normal. Just use a spoon to skim off the fat and discard.
If you want EVEN MORE FLAVOR you can add some Better Than Bouillon Roasted Chicken Base to this recipe.
Nutrition Information:
Yield: 10 Serving Size: 1 cupAmount Per Serving: Calories: 29Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 8mgSodium: 231mgCarbohydrates: 2gFiber: 0gSugar: 1gProtein: 2g
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