Instant Pot Chicken Stock is the perfect base for various dinners. This homemade pressure cooker stock is easy, quick and hassle-free. It’s also rich in nutrients and healthier than the shop-bought one!
Guys, making homemade chicken stock with Instant Pot can’t be easier. You throw all the ingredients in the pot and let it do the work. It’s as easy as that.
And you know what the best thing about Instant Pot chicken stock is? Well, once you set it all up, you can walk away and don’t need to worry about a thing.
There is no need to do the manual pressure release. This basically means that you can just forget about your Instant Pot chicken stock until you are ready to deal with it.
Yes. It’s that simple.
What I love about pressure cooker chicken stock
Saves you time – to make a good chicken stock takes time. And we are talking hours here. The longer the better. Like 3–4 hours would be optimal. With pressure cooker you only need 40 minutes cook time. Well, if you want to, you can add more time but in 40 minutes you get pretty good results.
It’s made from scratch – guys, if you have Instant Pot and 10 minutes to spare for the prep for this chicken stock, then you gotta give it a go. It’s homemade and everything homemade tastes better.
It enriches any meal you use chicken stock in! If you want to read more about this topic, check out this post – What makes a good stock.
Instant Pot chicken stock making = Hassle-free Cooking – no need to be watching the pot as it is smart enough to do its job automatically. Isn’t it the best thing about this electric pressure cooker?
How long to cook chicken stock?
- When using stove top you should count with at least 3 hours.
- When using Instant Pot the cooking time will be 40 minutes (you can also set it for longer if you prefer, but I wouldn’t go under 40 minutes).
What type of meat to use when making chicken stock?
You can use all sorts of chicken parts. Bones make the best stock, especially raw ones. Carcasses and chicken feet are the best. The feet and a squeeze of lemon help turn the liquid into a gel once it is chilled. I like to add chicken wings as well and then use the cooked meat for salads or a quick lunch.
Now you can also use bones and carcass from your roasted chicken. But bear in mind that the stock will have a lighter flavor.
How to make chicken stock at home using Instant Pot?
I use this recipe with slight changes every time I make pressure cooker chicken stock. It is designed to fit a 6-quart/6-liter pot.
The recipe is simple – take all the ingredients and throw them in you Instant Pot. Now I always peel onions, garlic and carrots. Carrots as well as onion and celery should be cut into chunk. That way they fill the empty spaces in between the carcasses and other chicken pieces.
I use carcasses from raw chicken, some chicken wings and a few chicken feet. Now chicken feet might not be available everywhere so no panic. But if you can get your hands on them I recommend using them. They give the stock the gel-like look when it is chilled. That is a sign of a good stock.
As for the herbs: I always use fresh parsley and add a teaspoon of some dried herbs like rosemary or thyme. By the way I prefer rosemary to thyme. Don’t forget to add bay leaves, whole peppercorns and salt. You can skip the salt if you want to get a salt-free chicken stock.
Make sure to not go over the maximum line when filling the inner pot with water. The 8 cups should leave enough space under the maximum line but this can also depend on the size of carcasses or your veggies so just keep this in mind.
Once you placed all the ingredients in instant pot, lock the lid, turn the steam release to SEALING, press MANUAL and set the timer to 40 minutes.
You can walk away and return back when you are ready to deal with it: let it cool down before pouring into jars (use a mesh sieve).
Now your chicken stock is ready and you can use it as a base for many recipes. You can store it in the fridge for up to 3 days or place it in the freezer and take out when needed.
Check out the blog for more Easy Instant Pot Recipes!
Want to see how to make Instant Pot Chicken Stock? Watch the video!
- Place all the ingredients in your instant pot.
- Lock the lid in its place and turn the steam release to SEALING position. Press MANUAL button and adjust the time to 40 minutes.
- When the cooking is finished, leave the pressure drop naturally before opening (or wait 20 minutes before releasing it manually).
- Let it cool down before pouring into jars (use a mesh sieve to get clear stock).
- This recipe was made in a 6-quart/6-liter Instant Pot.
- The cooking time does not include time that is needed for the pot to come to the pressure and release its pressure.
- Raw carcasses, feet and bones make the best stock but you can also use bones and carcasses from roasted chicken. Just note the stock will be lighter in flavor.
- Chicken feet and a squeeze of lemon (or vinegar) help the stock to achieve the gel-like texture once it is chilled.
- Make sure to keep the water amount under the MAX line of the inner pot.
- Storage – store in the fridge (up to 3 days) or in your freezer.