Instant Pot Chicken Stock is intensely flavourful and budget-friendly. This easy, delicious and incredibly healthy base for broth will transform the way you think about making homemade stock!
Instant Pot Chicken Stock
Instant Pot chicken stock is something every home cook should know how to make. It’s way too easy and used in way too many things, like gravies, soups and stews, not to try it!
Use all the leftover veggie scraps you’ve been putting aside in the freezer. It’s a great way to use a leftover chicken carcass when you don’t want to throw it away. In fact, the bones are what give it much of the flavour!
Once the stock is infused with the flavours of all of the vegetables and the chicken carcass, you can season to your liking and voila, you have an Instant Pot chicken broth that is:
- A standout base for all kinds of soups.
- Add it to rice instead of water to give it some extra flavour.
- Drink a hot cup during the winter months to keep the sniffles away!
There is also the added convenience of being able to make a big batch and saving some for later.
Pressure cooker chicken stock is a recipe you didn’t know you needed. But trust me, once you try it you’ll never use store bought again.
You don’t have to chop veggies – I just used what I had.
Difference Between Broth, Stock, and Bone Broth
Stock: In a nutshell, the stock is essentially the base of a good broth, gravies, soups and stews. Making a stock always involves the bones of the chicken, whereas broth is made with the meat and not necessarily the bones. A stock isn’t always seasoned but can be made with an optional mirepoix of onions, celery carrots, and bones.
Broth: A seasoned broth is used just like stock and can also be sipped on its own. It usually has a lighter consistency and weight to it as it is not simmered as long. A seasoned stock with added salt and other herbs, spices, and ingredients would then have evolved into a yummy broth.
Bone broth: This is a deeply nourishing liquid made from, you guessed it, bones! It’s made by simmering bones over a long period of time, sometimes up to 24 hours. Apple cider vinegar can be used to draw out the collagen which provides the protein gelatin from the bones and over time it creates a thick, almost gravy-like consistency.
With Instant Pot, these 24 hours are drastically reduced and you have delicious and healthy bone broth in just under 3 hours! It can be used for cooking, however, traditionally it has been sipped on and enjoyed for all of its nutrients and healing properties.
All three have similarities and each one has a place in our food and in our bodies!
Ingredients for Instant Pot Chicken Stock/Bone Broth
- Bones: Chicken carcass or individual bones. Can use from a raw chicken or rotisserie.
- Veggies: Optional celery, onion, carrots, or any veggie scraps you have.
- Seasoning: Bay leaves, peppercorns, salt.
- Water
How to Make Chicken Stock/Broth in an Instant Pot
- Add: In your 6 or 8 quart Instant Pot, add all ingredients into the pot with the exception of salt. Do not exceed 2/3 full.
- Cook: Close the lid and set vent to Sealing. For chicken stock or broth, press Pressure Cook on High or Manual for 30 minutes. For bone broth, cook on High or Manual for 120 minutes.
- Pressurize: Instant Pot will take about 30 minutes to come to pressure. A bit of steam may escape out of the valve, so be careful not to get too close to it.
- Release: Let the pressure release naturally for about 15-30 minutes to avoid splatter. Turn the valve to Venting to finish the release.
- Drain: Open the lid and drain the stock into a mesh strainer over a large bowl or clean pot. Remove the meat, which should easily fall off the bone, and discard bones and veggies.
Season with salt to taste if preferred.
Tips
- Waste not: Use what you have. You don’t have to chop veggies – I just used what I had.
- See the light: Use bones with dark meat. This will increase the flavour.
- Convenience: Freeze veggie scraps and chicken carcasses. No need to thaw anything ahead of time.
- Grandma’s recipe: Everything is eyeballed and to taste. This recipe is foolproof in that there is no exact science to the amounts. You just have to know what you like!
- Colour: Each stock will have a different appearance. This will depend on what veggies you add.
- Roast the bones: If you have the time or desire to add a little bit of a deeper colour to your stock, roast the bones ahead of time.
- Use only meat: You can use boneless chicken thighs or breasts to make broth.
How to Store, Freeze and Reheat
Storing: Chicken stock in an Instant Pot is perfect to make in big batches. It can be stored in jars or silicone resealable gallon size bags for up to 7 days in the fridge.
Freeze: Can be stored in the freezer for up to 3 months in a freezer-friendly container, leaving room for expansion.
Reheating: You can reheat the stock on the stovetop. You want to thaw in the fridge overnight or in the sink for 6-8 hours.
More Instant Pot Recipes
- Instant pot bone broth
- Instant Pot chicken noodle soup
- Instant Pot chicken and rice soup
- Instant Pot white chicken chili
- Instant Pot chicken thighs
- Browse 45 healthy Instant Pot recipes.
Instant Pot Chicken Stock (Bone Broth)
Instant Pot Chicken Stock is intensely flavourful and budget-friendly. This easy, delicious and incredibly healthy base for broth will transform the way you think about making homemade stock! Print Save Rate Course: Soup and StewCuisine: Ukrainian Prep Time: 5 minutesCook Time: 30 minutes Servings: 12 cups Calories: 71kcal
Ingredients
- 1 chicken carcass or bones raw or rotisserie
- Celery veggies, onion or any veggie scraps (optional)
- 3 bay leaves
- 5 whole peppercorns
- 10-12 cups cold water
- Salt to taste
Instructions
- In 6 or 8 quart Instant Pot, add chicken bones, veggies, bay leaves, peppercorns and cold water not exceeding 2/3 full.
- Close the lid, set pressure vent to Sealing and press Pressure Cook on High or Manual: chicken stock or broth – for 30 minutes, chicken bone broth – for 120 minutes.
- Display will say ON, Instant Pot will take about 30 minutes to come to pressure, you will see a bit of steam coming out from a valve, then float valve will rise and countdown will begin.
- After stock is ready, let pressure come down on its own for about 15-30 minutes to avoid food splatters. Turn a bit and see, test a few times.
- Drain over a mesh strainer in a large bowl or another pot. Remove meat from bones and discard bones and veggies.
- Season with salt to taste, if you wish.
- Store chicken stock or broth in jars or silicone resealable gallon size bags for up to 7 days in the fridge.
- If freezing, leave some room for expansion and freeze for up to 3 months.
- Add meat back in or use in other meals. Use stock or broth for making soups or drink hot with fresh herbs and freshly cracked pepper.
Notes
- Waste not: Use what you have. You don’t have to chop veggies – I just used what I had.
- See the light: Use bones with dark meat. This will increase the flavour.
- Convenience: Freeze veggie scraps and chicken carcasses. No need to thaw anything ahead of time.
- Grandma’s recipe: Everything is eyeballed and to taste. This recipe is foolproof in that there is no exact science to the amounts. You just have to know what you like!
- Colour: Each stock will have a different appearance. This will depend on what veggies you add.
- Roast the bones: If you have the time or desire to add a little bit of a deeper colour to your stock, roast the bones ahead of time.
- Use only meat: You can use boneless chicken thighs or breasts to make broth.
Nutrition
Serving: 1cup | Calories: 71kcal | Carbohydrates: 1g | Protein: 1g | Fat: 5.3g | Saturated Fat: 1.5g | Cholesterol: 31.5mg | Sodium: 26.1mg
