Yield: about 10 cups

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!

Prep Time 5 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 35 minutes


  • 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**


    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.


*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:



Serving Size:

1 cup

Amount Per Serving: Calories: 29Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 8mgSodium: 231mgCarbohydrates: 2gFiber: 0gSugar: 1gProtein: 2g