Instant Pot Chicken Stock
This Instant Pot chicken stock recipe makes a rich homemade broth using leftover chicken bones, vegetables, and simple pantry ingredients.
Equipment
Ingredients
- 1 chicken carcass
- 12 cups water (or enough to cover bones without exceeding max fill line)
- 1 onion (quartered)
- 1 head garlic (lightly crushed)
- 1 tablespoon ground thyme
- 2-3 bay leaves
- 1 tablespoon salt
- 2 tablespoons apple cider vinegar
- 3-4 carrots or celery stalks (optional)
Instructions
- Place the chicken carcass, onion, garlic, thyme, bay leaves, salt, apple cider vinegar, and water in the Instant Pot. Make sure the water covers the bones and vegetables but stays below the max fill line.
- Seal the lid and set the Instant Pot to High Pressure for 60 minutes.
- Once the cook cycle is finished, allow the pressure to naturally release for 10 minutes, then carefully release any remaining pressure.
- Pour the liquid through a fine mesh strainer into a large bowl or container to remove the bones, vegetables, and herbs.
- Let the stock cool slightly before using. Store in an airtight container in the refrigerator for 4–5 days or freeze for later use.
Notes
- Bone broth option: For a richer, more collagen-rich broth, increase the pressure cook time to 90–120 minutes instead of 60 minutes.
- Use what you have: A rotisserie chicken carcass is my favorite, but wings, thighs, drumsticks, and other leftover chicken bones work great too.
- Don’t overfill the pot: Add enough water to cover the bones and vegetables, but make sure it stays below the max fill line of your Instant Pot.
- Jelly-like stock is normal: If your stock thickens or gels in the fridge, that’s a good thing! It means collagen was pulled from the bones during cooking.
- Keep the salt light: I recommend lightly salting the stock so it’s easier to use in soups, sauces, rice, and other recipes later.
- Freeze for later: Store stock in the refrigerator for 4–5 days or freeze for up to 6 months. Souper Cubes or other freezer molds make this especially easy.
- Stovetop option: No Instant Pot? You can make this on the stovetop by simmering everything in a large pot for 2–3 hours, or 3–4 hours for richer flavor.
- Great for scraps: This is a great way to use up leftover chicken bones, onion ends, carrot peels, celery tops, and herb stems instead of throwing them away.
- For the best flavor: Roasted bones, especially from a rotisserie chicken, give the stock the deepest flavor.
Nutrition Facts
Calories: 104kcalCarbohydrates: 3gProtein: 14gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 0.02gMonounsaturated Fat: 0.004gCholesterol: 48mgSodium: 778mgPotassium: 68mgFiber: 1gSugar: 1gVitamin A: 2562IUVitamin C: 2mgCalcium: 22mgIron: 0.5mg
