If you’ve ever wondered how to make Instant Pot chicken stock at home, you’re in the right place. This recipe is one of my kitchen staples—deeply flavored, full of nutrients, and ready in a fraction of the time compared to stovetop simmering. The Instant Pot transforms leftover bones and simple aromatics into a golden broth that elevates soups, risottos, and sauces. In this article, I’ll share my personal story behind chicken stock, step-by-step instructions, and smart tips for success. You’ll also learn the differences between chicken broth and stock, plus answers to common questions about making and storing it.
Table of Contents
Table of Contents
The Story & Why Instant Pot Chicken Stock Works
A Family Tradition with a Modern Twist
Growing up in my father’s seafood stand in Monterey, California, I learned the value of making stock from scratch. Nothing went to waste—fish bones, shrimp shells, and chicken carcasses all found their way into pots of bubbling broth. When the Instant Pot came along years later, it felt like a gift. What once took hours on the stove could now be done in just 45 minutes. My first batch of chicken stock in the Instant Pot was a revelation: rich flavor, clear broth, and minimal babysitting. It quickly became my go-to method, just like how my Creole Chicken recipe modernizes tradition with bold spices.
Why the Instant Pot Beats the Stovetop
Traditional chicken stock requires simmering bones for 6 to 12 hours. That long process extracts collagen and minerals, but it also ties you to the kitchen.
The Instant Pot changes the game by using pressure to achieve the same depth of flavor in under an hour. The sealed environment prevents evaporation, so your chicken stock comes out more concentrated and full-bodied.
You also don’t have to skim as often—the pressure cooking process naturally reduces cloudiness. Whether you’re making chicken broth in the Instant Pot for a quick soup or preparing a richer stock for sauces, the results are consistently outstanding.
This shortcut reminds me of how my Buffalo Chicken Chili takes classic flavors and builds them faster without losing depth.
Ingredients and Step-by-Step Guide to Instant Pot Chicken Stock
The Essential Ingredients
What makes Instant Pot chicken stock so good is its simplicity. You don’t need fancy add-ins—just bones, vegetables, and water. I like to save leftover chicken carcasses from roasted dinners in the freezer until I have enough to make a big batch. Here’s what you’ll need:
- 2–3 pounds chicken bones or a whole carcass
- 1 large onion, quartered
- 2 carrots, chopped
- 2 celery stalks, chopped
- 3 garlic cloves, smashed
- 1–2 bay leaves
- 1 teaspoon whole peppercorns
- Fresh parsley stems or thyme sprigs
- 10–12 cups cold water
Using quality ingredients makes a noticeable difference. For example, if you’ve just made Lemon Pepper Chicken Cutlets, the leftover bones will give your stock a subtle citrus note.
Step-by-Step Method
- Place the chicken bones into the Instant Pot, followed by vegetables, herbs, and seasonings.
- Add cold water until everything is just covered, but don’t go past the max fill line.
- Lock the lid and set the valve to Sealing. Cook on High Pressure for 45 minutes.
- Let the pressure release naturally for at least 20 minutes. This step is key—it keeps the stock clear and rich.
- Strain the stock through a fine-mesh sieve into a large bowl. Discard solids.
- Chill overnight, then skim off any fat that solidifies on top.
The result? A golden, full-bodied chicken stock that’s versatile enough for soups, casseroles, or sauces. I often use it as the base for Neiman Marcus Chicken Casserole, where the velvety stock makes the creamy filling taste extraordinary.
Why Homemade Instant Pot Chicken Stock Is Worth It
Flavor and Nutrition in Every Sip
Homemade Instant Pot chicken stock is more than just a cooking liquid—it’s liquid gold in the kitchen. Unlike store-bought versions that often rely on added salt or flavor enhancers, your homemade stock carries the pure essence of chicken, vegetables, and herbs. Pressure cooking also extracts collagen from the bones, giving the stock a silky texture that enriches everything it touches. When you use it in recipes like Garlic Parmesan Chicken Thighs, the difference is obvious: every bite feels juicier, more flavorful, and deeply satisfying.
On the nutrition side, chicken stock is packed with amino acids, minerals, and gelatin that support gut health and immunity. That’s why a warm bowl of broth has long been considered comfort food during cold seasons.
Endless Kitchen Uses
What I love most about Instant Pot chicken stock is its versatility. It forms the foundation of countless dishes. Use it to cook grains like rice or quinoa, and they’ll soak up extra flavor. Add it to soups, stews, or even pasta sauces for depth you can’t get from water alone. I often simmer it into a base for Low Carb Kung Pao Chicken, where the stock balances the heat of chilies and the sweetness of the sauce.
It also freezes beautifully. Pour cooled stock into freezer-safe containers or ice cube trays, and you’ll have quick flavor boosters ready for everyday cooking. With the Instant Pot doing the heavy lifting, you can always keep a batch on hand.
Homemade Instant Pot chicken stock isn’t just a recipe—it’s a kitchen habit that upgrades everything else you cook.
Tips, Storage, and Creative Variations
Tips for the Best Instant Pot Chicken Stock
Getting the most out of your Instant Pot chicken stock comes down to a few smart moves. Always start with cold water—this helps extract collagen slowly and gives the stock its silky body. Don’t rush the natural release of pressure, either. Letting the steam escape gradually keeps the broth clear instead of cloudy. If you prefer a deeper flavor, roast your chicken bones before adding them to the pot. I often do this after making Pickle Brined Fried Chicken, which gives the stock a savory, slightly tangy edge that’s unforgettable.
Storage and Flavor Variations
Once strained, let your stock cool fully before refrigerating or freezing. In the fridge, it lasts up to 5 days. For longer storage, freeze in quart containers or pour into ice cube trays so you can grab just what you need. Always label containers with the date—it’s easy to forget when you made your last batch.
Variations are endless. Swap carrots for parsnips to add sweetness, or toss in a piece of ginger for a warming kick. You can even make a lighter stock with just wings and vegetables if you’re low on bones. I once used leftovers from my Street Corn Chicken Salad, and the subtle corn sweetness transformed the broth completely.
Experimenting keeps the process exciting and ensures you always have a custom stock that fits your cooking style. Whether you’re preparing a comforting soup, a bold stir-fry, or a creamy casserole, homemade Instant Pot chicken stock adapts beautifully and makes every dish shine.
Frequently Asked Questions
How do you cook chicken stock in the Instant Pot pressure cooker?
Add chicken bones, vegetables, herbs, and water to the Instant Pot. Cook on high pressure for 45 minutes, then allow a natural release of at least 20 minutes. Strain, chill, and skim fat before using. This method ensures rich flavor and clear broth.
Is Instant Pot good for stock?
Yes, the Instant Pot is fantastic for stock. It uses pressure to extract collagen, flavor, and nutrients in under an hour, compared to the 6–12 hours it takes on the stovetop. The sealed environment also prevents evaporation, leaving you with a concentrated, flavorful stock.
Can I pressure can chicken stock?
Yes, but not in the Instant Pot. Pressure canning requires a certified canner designed for safe preservation. Use your Instant Pot to make the stock, then transfer it into jars and process them in a proper pressure canner following USDA guidelines.
Are chicken broth and chicken stock the same?
They’re similar but not identical. Chicken broth is usually lighter, made with more meat than bones, and often seasoned. Chicken stock is richer, thanks to simmered bones that release gelatin and minerals. Stock is ideal for cooking sauces and stews, while broth is perfect for sipping or light soups.
Conclusion
Making Instant Pot chicken stock is one of the easiest ways to elevate your home cooking. With minimal effort and everyday ingredients, you create a flavorful, nutrient-rich base that enhances everything from soups to casseroles. Unlike store-bought options, homemade stock is customizable, budget-friendly, and freezer-friendly. Once you try it, you’ll see why it becomes a kitchen essential. The Instant Pot doesn’t just save time—it unlocks deep, traditional flavors in a modern, efficient way.
PrintInstant Pot Chicken Stock: Rich, Flavorful & Easy Recipe
Rich and flavorful Instant Pot chicken stock made with bones, veggies, and herbs in under an hour.
- Prep Time: 10 mins
- Cook Time: 45 mins
- Total Time: 55 mins
- Yield: 8 cups 1x
- Category: Soup, Stock
- Method: Instant Pot, Pressure Cooking
- Cuisine: American
Ingredients
2–3 pounds chicken bones or carcass
1 onion, quartered
2 carrots, chopped
2 celery stalks, chopped
3 garlic cloves, smashed
1–2 bay leaves
1 tsp peppercorns
Fresh parsley stems or thyme sprigs
10–12 cups cold water
Instructions
1. Add chicken bones, vegetables, herbs, and water to the Instant Pot.
2. Cook on High Pressure for 45 minutes.
3. Allow 20 minutes for natural release.
4. Strain through a fine-mesh sieve.
5. Chill overnight and skim fat before using.
Notes
Roast bones for deeper flavor.
Freeze stock in cubes for quick use.
Use in soups, casseroles, and sauces.
Nutrition
- Serving Size: 1 cup
- Calories: 25
- Sugar: 1g
- Sodium: 45mg
- Fat: 0.5g
- Saturated Fat: 0.1g
- Unsaturated Fat: 0.3g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0.5g
- Protein: 3g
- Cholesterol: 2mg
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