Learn how to make this Instant Pot chicken stock recipe in a fraction of the time it takes to prepare traditional homemade chicken stock! It’s easy to freeze so it’s available any time you need to make soups, sauces or stews. Other pressure cookers can be used in place of the Instant Pot.
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 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. Instant Pot chicken stock cooks up in just one hour, and it’s the only way I make stock these days.
Today I’m sharing my Instant Pot (pressure cooker) chicken stock recipe along with some tips and tricks for getting the best possible results.
Instant Pot Chicken Stock Ingredients
- Raw chicken parts or bones (I recommend wings)
- Bay leaves
- Flat-leaf parsley
- Black peppercorns
- Cold water
How to Make Pressure Cooker Chicken Stock
Step 1: Gather Your Ingredients
Chicken wings are my favorite choice for homemade stock because they’re packed full of collagen. Collagen (the same ingredient used to make unflavored gelatin) is what sets homemade stock apart from store brands; it gives sauces, soups and stews a rich, gelatinous quality.
That being said, you don’t need to use wings. Any type of raw chicken bones will work (and many people use leftover cooked bones, which will still make a decent chicken stock 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 your Instant Pot
I always add the chicken first to make sure it stays completely submerged.
Step 3: Add the 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).
Make sure the water is cold. Hot water can seal in the collagen.
Step 4: Set for 60 minutes on Manual
It will take a few minutes to build up the pressure, then the timer will start counting down.
Step 5: Release The Steam
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 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 it’s not officially recommended for safety reasons. I am recommending 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 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 The Stock
Cover the stock and place in 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
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.
That’s it! You’ve got homemade Instant Pot chicken stock.
How to Freeze Instant Pot Chicken Stock
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.
You don’t want to store stock in the freezer indefinitely (the general consensus is 3 months), but I’ve stored it for longer without any issues.
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 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.
Can Instant Pot Chicken Stock Be Canned?
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 Instant Pot 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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