Instant Pot Chicken Stock
Chicken Stock is one of the most basic things to learn to make in the kitchen. It was one of the first things I learned to make! I remember asking friends to give me their bones and I used my slow cooker to make stock. I don’t really do that anymore but hey, I was in China and I was trying to learn how to turn ingredients into food. On to bigger and better things (the Instant Pot!).
One of the reasons that I love making a batch of Chicken Stock is because I often have chicken bones around because of my love of rotisserie chickens. After using the meat for a variety of recipes, I get to take those bones and turn them into yet another form of food. If you don’t often buy rotisserie chickens, you can simply save chicken bones from cooking thighs and drumsticks.
Why should you use Instant Pot for making stock or broth
I shared about why I decided to buy an Instant Pot in my Bone Broth recipe and the long and short is — because of time! I could suddenly take an all-day project of simmering broth and have it done in around 2 hours.
Instant Pots are not exactly “instant” for all recipes, but they cut the time down tremendously and for broth recipes. They make an extra great stock because of the pressurized cooking. I said this recipe is around 2 hours but don’t forget that Instant Pots take time to get up to pressure and then time to release the pressure (whether naturally or manually).
Don’t be like me and forget to close the sealing valve while cooking the stock. It will neither come to pressure or make what you’re wanting. Ask me how I know, go ahead.
Ingredients for making Instant Pot Chicken Stock
The vegetables in this recipe are a suggestion. If you don’t have all of them on hand or want to include other veggies you’re totally welcome to do that! I won’t be offended. In fact, I make this stuff regularly and use what I have on hand and often I don’t have everything.
Also, remember that you’re just consuming the liquid, not the vegetables. Don’t worry about a little bit of carrot sweetness being in your broth! It’s minimal.
- Chicken bones (like a rotisserie chicken carcass)
- Pepper (you can use bell pepper, anaheim, poblano, serrano, jalapeno…)
- Salt – I love to use Celtic sea salt but use whatever you have
- Lemon or Apple Cider Vinegar – You need some sort of acid to help break down the bones
- Water – of course
Tips for making Chicken Stock in the Instant Pot
This recipe uses a lemon – the acid helps to break down the bones. If you don’t have a lemon handy, you can use lemon juice (2-3 Tbsp) or Apple Cider Vinegar (2-3 Tbsp). I usually cut the lemon and squeeze out the juice but put one or both lemon pieces in to flavor the stock. The lemon peel adds a nice dimension. Just don’t go overboard, too many lemons (more than one) will give a bitter flavor.
As for salt, use your favorite. I like Celtic salt but remember that all salts vary in their saltiness. You can always add more later but it is a lot harder to take away saltiness. Ask me how I know.
For this recipe, cook the stock on manual – high – for 100 minutes. Allow the steam to naturally release and then you can follow the steps below to store the stock.
How to store this Chicken Broth
As with my bone broth recipe, I recommend using mason jars for storing the stock. To store in the fridge, I use a half-gallon mason jar but I have to make sure to use it within a few days (I try to use it within 3-5 days). For freezing, I use wide mouth pint jars or pint-and-a-half jars. Be sure to let the chicken stock cool prior to freezing. When filling the jars I use a stainless steel funnel and metal mesh strainer on top of mason jars. Fill jars and allow to cool prior to refrigeration or freezing.
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Soup Recipes Using Chicken Stock
Keto Chicken Soup with Broccoli (Instant Pot Recipe!)
Creamy Instant Pot Pumpkin Soup (Dairy-Free!)
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Instant Pot Chicken Stock
- 1 Chicken Carcass and trimmings 1-2lbs of bones
- 1 Anaheim pepper or bell pepper, poblano, jalapeno
- 2 Carrots
- 4 Celery stalks
- Thumb of ginger
- 1 t Peppercorn
- 2 T Celtic salt
- 1 Lemon
- 8 Garlic cloves
- 1 Medium Onion
- Water 3 or more quarts
- Place everything in an 6qt or 8qt Instant Pot, be sure to close the sealing valve.
- Cook on manual – high for 100 minutes.
- Allow natural steam release.
- Use a stainless steel funnel and mesh strainer to fill mason jars.
- Use wide mouth pint or pint-and-a-half jars for freezing, leaving at least an inch at the top for freezer expansion.