Instant Pot Chicken Stock

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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!

Homemade Instant Pot Chicken Stock in a glass bowl

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.

Chicken stock is the perfect base for many recipes as it flavors the dishes but does not overpower them. I like using it to make French Onion Soup, Paella Valenciana or Instant Pot Fried Rice.

Ingredients for Instant Pot Chicken Stock, chicken carcasses, feet, wings, fresh parsley, onions, carrots, celery, garlic cloves

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?

Vegetables and raw chicken pieces in the Instant Pot

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.

Instant Pot Chicken Stock after pressure cooking

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.

Homemade pressure cooker Chicken Stock made in Instant Pot

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!

Instant Pot Chicken Stock made from scratch
Print Pin Rate
5 from 9 votes

Instant Pot Chicken Stock

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!
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Servings: 2 Quarts/2 Liters
Author: Julia

Ingredients

  • 2 pounds Chicken Pieces , carcasses, feet, wings (0.9 kg)
  • A handful of Fresh Parsley
  • 1 Large Onion
  • 2 Medium Carrots
  • 1 Celery Stalk
  • 4 Garlic Cloves
  • 1 teaspoon Dried Rosemary
  • 2 teaspoons Salt
  • 1 teaspoon Whole Black Peppercorns
  • 2 Bay Leaves
  • 2 quarts Water (8 cups/2 liters)
  • A Squeeze of Lemon

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Instructions 

  • 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).

Notes

  • 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.

Nutrition

Serving: 1 Cup/250 ml, Calories: 182 kcal (9%), Carbohydrates: 3.73 g (1%), Protein: 15 g (30%), Fat: 12 g (18%), Saturated Fat: 3 g (19%), Cholesterol: 58 mg (19%), Sodium: 662 mg (29%), Potassium: 240 mg (7%), Fiber: 0.75 g (3%), Sugar: 1.25 g (1%), Vitamin A: 2675 IU (54%), Vitamin C: 3.8 mg (5%), Calcium: 33 mg (3%), Iron: 0.9 mg (5%)
Course: Condiment
Cuisine: International
Did you make this recipe? I’d love to hear how it turned out! Leave a comment and rating below or tag me on Instagram @happyfoodstube.
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17 Comments

  1. Question..I have the 3 quart mini duo Instant pot…is time different for this recipe?

  2. I love this! I made it in my 12 court instant pot. I added 3 extra cups of water because I wanted everything covered while it was cooking Because of the extra liquid I went ahead and cooked for 50 minutes. Got my chicken feet from butchering chickens this year also added in some necks. The flavor is amazing5 stars

  3. The more I we recipes for an instant pot the more I want to get one. It looks like it makes things so much easier.5 stars

  4. It’s just amazing how instant pot is making everything looks much easier than I think. This chicken stock is a great basic recipe, as I always wanted to try and make it at home (but was always a bit unsure of how it’ll turn out). Can’t wait to try this and stock up my freezer!5 stars

  5. The visual of the chicken feet is just cracking me up (in a good way). Where do you buy chicken feet? I’m not sure I could find those at my local grocery. Homemade is always best – especially stock. Great recipe and post!5 stars

  6. Never have I seen raw chicken looking so beautiful, lol! Seriously, your pictures are wonderful and homemade stock is amazing. Yet another reason why I really need to get on this instant pot bandwagon!5 stars

  7. Looove making chicken stock but dont have an instant pot so always have to go for the 3+ hour method on the stove top : ((( By the way did not know the feet and a squeeze of lemon help turn the liquid into a gel once it is chilled — wow!5 stars