Transform your kitchen scraps into liquid gold with this ultimate guide to making rich and flavorful homemade chicken stock in your Instant Pot. Forget bland, store-bought cartons – this recipe leverages the power of pressure cooking to extract maximum flavor and nutrients from every part of a whole chicken, delivering a superior base for soups, stews, sauces, and countless other dishes. It’s an incredibly satisfying and economical way to reduce food waste while stocking your freezer with a versatile culinary essential.
The next time you enjoy a succulent roasted chicken or a family-favorite rotisserie bird, resist the urge to discard the carcass! Instead, turn those valuable bones and leftover bits into a magnificent batch of homemade chicken broth. This simple yet profound practice is a cornerstone of smart, sustainable cooking, transforming what might be considered waste into a foundational ingredient that elevates almost any meal.
For years, my go-to tradition after any whole chicken meal has been to prepare a fresh batch of Instant Pot chicken stock the very next day. The difference in taste and depth of flavor compared to anything you can buy in a grocery store is truly remarkable. Plus, the Instant Pot makes the entire process incredibly hands-off, turning what used to be an all-day stovetop affair into a matter of mere hours with minimal supervision.
This Instant Pot chicken stock recipe is not only about using the chicken carcass but also an excellent opportunity to utilize various vegetable scraps you might otherwise throw away. Carrot peels, onion skins, celery ends, garlic cloves – these seemingly insignificant leftovers contribute layers of complex flavors to your broth. I often keep a dedicated freezer bag for vegetable scraps throughout the week, adding them to my stock for an extra boost of wholesome goodness when the time comes to make a rich chicken bone broth.
Once you have your homemade liquid gold, the culinary possibilities are endless! Use this deeply flavorful stock as the foundation for beloved comfort foods like a creamy Chicken Stroganoff or a heartwarming Instant Pot Potato Soup. It’s also perfect for risotto, gravies, cooking grains, or simply sipping on its own for a nourishing boost.
Why Homemade Instant Pot Chicken Stock is a Game-Changer
Opting to make your own chicken stock, especially with the efficiency of an Instant Pot, offers a myriad of benefits that elevate your cooking and well-being. Here’s why this recipe should become a staple in your kitchen:
- Effortless Preparation: This homemade chicken stock truly is a “dump and go” recipe. Simply add your ingredients to the Instant Pot, set it, and let the appliance work its magic. No constant stirring, no worrying about boil-overs, just rich, delicious stock with minimal fuss.
- Simple, Wholesome Ingredients: The beauty of this bone broth recipe lies in its simplicity and resourcefulness. Most of the primary ingredients are scraps – chicken bones and vegetable trimmings – that would otherwise be discarded. A few basic seasonings like salt, pepper, and herbs are all you need to transform them into a culinary masterpiece.
- Economical and Sustainable: Making stock from scratch saves you money by utilizing parts of the chicken and vegetables that are often thrown away. It’s an excellent step towards a zero-waste kitchen and reduces your reliance on often expensive and less flavorful store-bought options.
- Incredible Flavor Depth: Homemade stock boasts a flavor profile that store-bought versions simply cannot replicate. The slow, pressurized extraction process in the Instant Pot pulls out every ounce of savory goodness from the bones and vegetables, resulting in a deeply rich, aromatic, and complex liquid.
- Nutrient-Dense Goodness: Especially when made with bones, this stock is a fantastic source of collagen, gelatin, amino acids, and essential minerals. These nutrients are believed to support gut health, joint function, and skin elasticity, making your homemade stock a nourishing elixir.
- Perfect for Meal Prep: This Instant Pot chicken stock is ideal for making ahead. Prepare a large batch and you’ll have a versatile ingredient ready to enhance your daily recipes for weeks or even months. It’s a convenient way to always have a flavorful foundation on hand for last-minute meals.
Essential Ingredients For The Best Instant Pot Chicken Stock
Crafting a truly exceptional chicken stock requires only a few key ingredients, many of which you likely already have or would otherwise discard. Here’s a breakdown of what you’ll need and why each component is important:
- Chicken Carcass or Bones: The star of our show! You can use the full carcass from a roasted or rotisserie chicken, leftover bones from chicken wings, thighs, or breasts, or even raw chicken bones if you prefer. The bones are rich in collagen and marrow, which impart body, flavor, and beneficial nutrients to the broth. Using a mix of bones and some residual meat can enhance the richness.
- Assorted Vegetable Scraps: Don’t underestimate the power of vegetable trimmings! This is where you can truly minimize waste and maximize flavor. Collect carrot peels and ends, onion skins and halves, celery stalks and leaves, garlic cloves (peeled or unpeeled), and even parsley stems. These aromatics build a robust flavor base. If you don’t have scraps, a roughly chopped carrot, onion, and a few garlic cloves will do the trick.
- Apple Cider Vinegar (ACV) or Lemon Juice: A small amount of acidity is crucial here. The vinegar helps to draw out valuable minerals and collagen from the chicken bones during the cooking process, resulting in a more nutrient-rich and gelatinous broth. You won’t taste the vinegar in the final product.
- Cold Water: I typically use about 10-12 cups of cold water for a standard Instant Pot. It’s important to use cold water as it allows the impurities to rise to the surface, which can then be skimmed off (though less necessary in a pressure cooker). Always ensure you do not exceed the “MAX fill” line on your Instant Pot to allow it to come to pressure safely and correctly.
- Aromatic Seasonings:
- Thyme: Fresh or dried, thyme adds a subtle, earthy, and herbaceous note that complements chicken beautifully.
- Kosher Salt: Essential for seasoning. You can adjust to taste at the end, but a good starting amount enhances all the other flavors.
- Black Peppercorns: Whole peppercorns add a mild spice and aromatic depth without making the broth overly peppery.
- Bay Leaves: These fragrant leaves contribute a nuanced, slightly floral, and herbal aroma that is classic in stocks and broths.
How To Make Instant Pot Chicken Stock or Broth: Step-by-Step
Making a deeply nourishing and flavorful chicken stock in your Instant Pot is incredibly straightforward. Follow these easy steps for perfect results every time:
- Combine All Ingredients: Carefully place the chicken bones (carcass, wings, etc.), all your chosen vegetable scraps, apple cider vinegar (or lemon juice), thyme, kosher salt, peppercorns, and bay leaves into the inner pot of your Instant Pot. Pour in the cold water, making sure not to exceed the “MAX fill” line indicated on the inner pot. This is crucial for proper pressure building and safety.
- Seal and Pressure Cook: Secure the lid on your Instant Pot, ensuring it’s properly sealed. Turn the steam release valve to the “Sealing” position. Select the “Manual” or “Pressure Cook” setting (depending on your Instant Pot model) and set the cooking time for 2 hours (120 minutes) on High Pressure. The Instant Pot will take some time to come to pressure before the cooking countdown begins.
- Natural Pressure Release: Once the cooking cycle is complete, the Instant Pot will beep. Do NOT immediately open the valve. Instead, allow the pressure to release naturally for at least 20-30 minutes, or even until the pressure pin drops completely. This natural release allows for maximum flavor extraction and prevents any sudden steam release.
- Strain the Broth: Once the pressure has fully released and the float valve has dropped, carefully open the lid. Using a large straining spoon or tongs, remove and discard the chicken bones and vegetable scraps from the pot. Next, place a fine-mesh strainer over a large heatproof bowl or another large pot. Slowly pour the liquid through the strainer to catch any remaining small particles, resulting in a clear, golden broth.
- Cool and Store: Allow the strained chicken stock to cool completely to room temperature before transferring it. This is important for food safety and to prevent thermal shock to your storage containers. Once cool, ladle the Instant Pot chicken bone broth into clean glass jars, airtight containers, or freezer-safe bags. Store in the refrigerator for immediate use or freeze for longer preservation.
EXPERT TIPS FROM NELI’S KITCHEN
Recipe Notes and Tips for the Best Instant Pot Chicken Stock
- Don’t Overfill Your Instant Pot: This is a critical safety and functionality tip. Always stay below the “Max Fill” line to ensure the Instant Pot can properly come to pressure and operate safely. Overfilling can lead to issues with sealing and potential overflow.
- No Need for Fancy Veggies: If you don’t have a freezer bag full of specific vegetable scraps, don’t fret! Simply roughly chop a couple of carrots, a whole onion (skin and all!), and crush some garlic cloves. There’s no need to peel most vegetables for stock; the skins contribute flavor and color.
- Cool Completely Before Storing: Always allow your freshly made Instant Pot chicken stock to cool fully to room temperature before transferring it into jars or other containers for refrigeration or freezing. This prevents the growth of bacteria and avoids condensation issues that can lead to freezer burn.
- The Power of Roasting Bones: For an even deeper, richer flavor and a beautiful golden color, you can roast your chicken carcass and vegetable scraps in the oven at 400°F (200°C) for 20-30 minutes before adding them to the Instant Pot. This step caramelizes the ingredients, enhancing the final taste of your broth.
- Skimming the Fat (Optional): After the stock has cooled, you’ll likely notice a layer of solidified fat on top. You can easily skim this off if you prefer a leaner broth. This fat can also be reserved and used for cooking, adding delicious chicken flavor to other dishes.
- Clarifying Your Stock: For a perfectly clear broth, after straining through a fine-mesh sieve, you can further clarify it by lining the strainer with cheesecloth or a clean kitchen towel. This extra step will catch even the tiniest impurities, yielding a pristine stock.
Stovetop Version: Homemade Chicken Stock Without An Instant Pot
No Instant Pot? No problem! You can still make this incredibly flavorful and nourishing chicken stock on your stovetop. It simply requires a bit more time and attention. Just add all of your chicken bones, vegetable scraps, and seasonings to a large stockpot. Cover with cold water (ensuring adequate space at the top). Bring the pot to a gentle boil, then reduce the heat to a low simmer. Let it simmer gently for at least 4 hours, or ideally 6-8 hours, topping up with water if necessary to keep the ingredients submerged. The longer it simmers, the more flavor and nutrients will be extracted. Once done, strain the liquid and cool it as you would with the Instant Pot version.
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Instant Pot Chicken Stock
Neli Howard
10 minutes
2 hours
2 hours
10 minutes
10
cups (approx)
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Ingredients
-
1
chicken carcass or bones from roasted chicken -
2-3
cups
vegetable scraps, carrot peels, onions, celery, garlic, etc. -
1-2
tablespoons
apple cider vinegar, or lemon juice -
1
sprig thyme, optional -
1
Tablespoon
kosher salt -
1
teaspoon
whole black peppercorns -
2
bay leaves -
10
cups
cold water
Instructions
-
Place the chicken bones, vegetable scraps, apple cider vinegar, thyme, kosher salt, peppercorns, and bay leaves into the Instant Pot. Add cold water, ensuring you do not fill past the “MAX fill” line. Secure the lid and turn the steam release valve to the sealing position.
-
Set the Instant Pot to High Pressure for 2 hours (120 minutes).
-
Once cooking is complete, allow the pressure to release naturally. This typically takes 20-30 minutes, or until the float valve drops. Carefully open the lid once all pressure is released.
-
Using a large straining spoon or tongs, remove and discard the bones and vegetable scraps. Place a fine-mesh strainer over a large bowl or pot and carefully strain the liquid to yield a clear chicken broth. Let the liquid cool completely.
-
Transfer the cooled chicken broth to clean, airtight jars or containers. Store in the refrigerator for immediate use or freeze for long-term storage.
Video
Notes
- Do Not Overfill the Instant Pot: Always stay below the “Max Fill” line to prevent sealing issues and ensure proper pressure.
- Vegetable Substitutions: No veggie scraps? Use roughly chopped carrots, onion, and garlic – no need to peel.
- Cooling is Key: Let the stock cool completely before transferring to jars for safe storage.
Nutrition Information (Estimated per cup)
Calories:
12kcal
|
Carbohydrates:
3g
|
Protein:
1g
|
Fat:
1g
|
Saturated Fat:
1g
|
Sodium:
727mg
|
Potassium:
89mg
|
Fiber:
1g
|
Sugar:
1g
|
Vitamin A:
4285IU
|
Vitamin C:
2mg
|
Calcium:
18mg
|
Iron:
1mg
Nutrition Disclaimer: Nutritional values are estimates and may vary with ingredients, brands, and portion sizes. For accuracy, use your preferred nutrition calculator.
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Best Ways to Store Homemade Chicken Stock
Proper storage is key to enjoying your homemade Instant Pot chicken stock for an extended period. Here’s how to ensure its freshness and flavor:
- Refrigerator: Once your chicken stock has cooled completely to room temperature, transfer it to clean, airtight glass Mason jars or other sealed containers. It will keep beautifully in the refrigerator for up to 4 days. Always label with the date to keep track of freshness.
- Freezer for Long-Term Storage: For longer preservation, freezing is your best option. Homemade chicken stock can be frozen for up to 3 months without significant loss of quality.
- Glass Jars: When freezing in glass jars, be sure to leave at least an inch or two of headspace at the top of the container. This is crucial because liquids expand when they freeze, and without enough space, your jars could crack.
- Silicone Freezer Molds: For incredibly convenient portioning, consider using 1-cup silicone freezer molds (or smaller molds for ice cube size portions). Once the stock is frozen solid in the molds, pop out the cubes/discs and transfer them to a freezer-safe zip-top bag. This allows you to easily grab just the amount you need for a recipe without thawing a whole batch.
- Freezer Bags: You can also pour cooled stock into heavy-duty freezer bags. Lay them flat on a baking sheet to freeze, then stack them vertically to save space once frozen.
- Thawing Tips: To use frozen stock, simply transfer the desired amount from the freezer to the refrigerator overnight to thaw. For quicker thawing, you can place a frozen block of stock in a pot and gently heat it on the stovetop over low heat, or use the defrost setting on your microwave.
More Incredible Instant Pot Recipes
If you’ve fallen in love with the ease and efficiency of making this Instant Pot Chicken Broth, I’m confident you’ll adore these other electric pressure cooker recipes designed to make your life easier and your meals more delicious:
- Instant Pot Jambalaya: A hearty, flavorful one-pot meal that comes together in a flash.
- Instant Pot Chicken and Rice: Classic comfort food made quick and easy with minimal cleanup.
- Instant Pot Pot Roast: Tender, fall-apart beef with rich vegetables, perfect for a satisfying family dinner.
- Instant Pot Beef Stew: A deeply savory and robust stew, cooked to perfection in record time.
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