Instant Pot chicken stock takes less time to prepare than on the stove top! Make this easy recipe using any electric pressure cooker.
I often mention the importance of homemade stock over store-bought products (which are essentially broth). However, I think one of the main issues that prevents people from making it is the length of time required.
Homemade chicken stock needs to gently simmer on the stove top for 8 hours (inactive), so it’s a good activity for a weekend. However, many of us are short on time, and sometimes we need it ASAP for a recipe!
That’s where the pressure cooker comes in. This recipe takes just one hour to make, and it’s the only way I make it these days. Plus, the stock can be frozen, so it’s convenient for making homemade soups and sauces.
Along with the recipe, I am also sharing some tips and tricks for getting the best possible results.
Are Chicken Stock and Chicken Broth the Same?
Chicken stock and chicken broth are used for the same purpose, but there are key differences between the two that can alter your recipe results.
All meat and seafood-based stocks sold at the grocery store are technically broth. Not only do these stocks lack collagen, they are often full of salt and sometimes even sugar. Real stock should be salt-free, so you have the option to season your dishes to the desired level.
Are Chicken Stock and Bone Broth the Same?
Chicken stock and chicken bone broth are almost identical, but have a few key differences that mean they’re not interchangeable.
Stock is meant to be used as a base for other recipes, while bone broth is meant for sipping. Therefore, bone broth typically has additional ingredients like salt and apple cider vinegar to make it more palatable. True chicken stock doesn’t taste very good on its own.
How to Make Instant Pot Chicken Stock
Chicken Stock Ingredients
- Raw chicken parts, including bones (I recommend wings)
- Mirepoix – This is a French culinary term for a mixture of onions, celery, and carrots
- Bay leaves – Bay leaf is a wonderful aromatic spice that adds a nice depth of flavor. If you don’t have any on hand, oregano is a acceptable substitute
- Flat-leaf parsley – This is also known as Italian parsley
- Black peppercorns
- Cold water – Make sure the water is cold. Hot water can lock collagen inside of the chicken bones.
STEP BY STEP INSTRUCTIONS
Step 1: GATHER THE INGREDIENTS.
Chicken wings are my bones of choice because they’re packed full of collagen.
Collagen (the same ingredient used to make unflavored gelatin) is what sets homemade stocks apart from store brands. It gives sauces, soups and stews a rich, gelatinous quality.
That being said, you don’t need to use wing bones. Any type of raw chicken bones will work (and many people use leftover cooked bones, which will still make a decent chicken broth, but it won’t be as gelatinous).
The remaining ingredient quantities don’t need to be exact; use my amounts as a baseline. If you’re a bit short on carrots or you’re out of bay leaves, don’t worry about it.
The only thing you don’t want to add is salt. Stock should always be salt-free so that your recipes can be seasoned to taste. Also, this is not bone broth. Don’t add vinegar.
Step 2: PLACE THE WINGS IN THE INSTANT POT
I always add the chicken first to make sure it stays completely submerged.
Step 3: ADD REMAINING INGREDIENTS
You can add as many veggies as you can fit (my listed amounts should get you there). Next, fill the pot with cold tap water about 2/3 of the way up (more on this below).
Step 4: MANUALLY SET THE COOK TIME FOR 60 MINUTES.
It will take a few minutes to build up the pressure, then the timer will start counting down.
Step 5: RELEASE THE STEAM
When the cook time ends, I recommend letting the steam release naturally, since it can be very hot and a small amount of hot liquid could potentially spit out the top. If you release the pressure manually, turn and hold the valve using kitchen tongs to keep your hands safe.
Please Note: I clearly filled my Instant Pot more than 2/3 of the way full. I’ve personally never run into an issue doing this, but for safety reasons, it’s not officially recommended.
So, I recommend that you follow the manufacturer instructions and only fill the Instant Pot 2/3 of the way full with water.
Step 6: STRAIN THE STOCK.
Strain the chicken stock and discard the solids. If you use cheesecloth, you’ll have the option to use a colander or fine mesh strainer.
Step 7: CHILL
Cover the bowl with plastic wrap or a lid, then transfer to the refrigerator to chill. This will allow the fat to rise to the surface.
If you’re in a hurry, you can speed up the process by using several smaller bowls or storage containers. You can also use the freezer (but watch carefully to make sure the stock doesn’t actually freeze).
Step 7: SKIM THE FAT
When the liquid is cold and jiggly, use a ladle to skim and discard the fat from the top. Don’t dispose of the fat in your sink; it will clog the drain.
That’s it! You’ve got homemade Instant Pot chicken stock.
How to Freeze and preserve
Chicken stock is perishable, and should only be stored in the refrigerator for a few days. Since you don’t want to waste all of this liquid gold, I recommend placing it in various sized deli cups and freezing.
It doesn’t keep well in the freezer indefinitely (the general consensus is 3 months), but I’ve stored it for longer without any issues.
Chicken stock can be canned to extend its shelf line (and free up space in your freezer). However, you must use a pressure canner as opposed to the more traditional water bath method used for jams.
Pressure canners are the only safe option for canning low-acid foods. Check out this tutorial from New Life on a Homestead to learn more about why you need a pressure canner, and to get a step-by-step recipe for canned chicken stock.
How to Make Instant Pot Vegetable Stock
Do you follow a vegetarian or vegan diet? No problem! You can make a homemade Instant Pot vegetable stock using this exact recipe. Simply omit the chicken bones and add enough vegetables to fill the pot (around double the amount, give or take).
Recipes Using Chicken Stock
You can also see my full archive of stock recipes here!
Instant Pot Chicken Stock
- 3 pounds raw chicken wings
- 2 medium yellow onions, quartered
- 2 ribs celery, halved
- 2 medium carrots halved
- a handful of Italian flat-leaf parsley
- 5-6 black peppercorns
- 2-3 garlic cloves
- 1-2 bay leaves
- Place the chicken wings in the bottom of the Instant Pot. Top with the onions, celery, carrots, parsley, peppercorns, garlic, and bay leaves. Fill 2/3 of the way full with cold water.
- Close the lid, making sure the top valve is set to "Sealing." Turn the Instant Pot on and press the manual button (keep the default setting of high pressure). Set the time for 60 minutes.
- Once the stock is finished, I recommend letting the steam release naturally, since it can be very hot and a small amount of hot liquid might spit out the top. If you release the pressure manually, turn and hold the valve using kitchen tongs to keep your hands safe.
- Ladle the stock through a fine mesh strainer into a large bowl, then discard the solids. If possible, you should line the strainer with cheesecloth to catch any tiny particles.
- Cover the stock and place in the refrigerator to chill until the fat to rises to the surface. If you're in a hurry, you can speed up the process by using several smaller bowls or storage containers. You can also use the freezer (but watch carefully to make sure the stock doesn't actually freeze).
- Once the stock is cold and jiggly, use a ladle to skim and discard the fat from the top. Don't dispose of the fat in your sink; it will clog the drain.
- Store in an airtight container in the refrigerator for 3-4 days or in the freezer for 3 months (or longer).
Please read my full post for additional recipe notes, tips, and serving suggestions!
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