There’s nothing quite like the rich, savory aroma of homemade chicken stock simmering in your kitchen. This Instant Pot Chicken Stock Recipe delivers deep, comforting flavors in just 2 hours, making it a game-changer for busy cooks. Packed with nutrients and low in calories, it’s a wholesome base for soups, stews, and sauces. The golden broth is infused with earthy herbs and a hint of sweetness, creating a velvety texture that’s both nourishing and satisfying.
With just 5 minutes of prep, this recipe transforms leftover chicken bones into a versatile kitchen staple. Each sip is a warm embrace, offering a balance of umami richness and subtle herbal notes. Whether you’re crafting a cozy soup or enhancing a risotto, this stock elevates every dish with its homemade charm. Plus, it’s freezer-friendly, so you’ll always have a batch ready to go. Say goodbye to store-bought versions and hello to a stock that’s as flavorful as it is effortless.
Ingredients for Instant Pot Chicken Stock
- 1 chicken carcass (use a picked-over rotisserie or roaster chicken, or substitute with 3 lbs chicken wings)
- 1 medium yellow onion, cut in half (leave peel on for added flavor)
- 2 carrots, cut into thirds
- 2 celery stalks with leaves, cut into thirds
- 5 garlic cloves, halved (peels intact)
- ¼ cup parsley leaves and stems (a small bunch of parsley)
- 5 sprigs fresh thyme
- 1 bay leaf
- 1 teaspoon salt
- 1 teaspoon whole peppercorns
- 2 Tablespoons freshly squeezed lemon juice
- 8-10 cups (1.9-2.3 L) water (ensure it doesn’t exceed the “MAX FILL” line in your pressure cooker)
Step-by-Step Instructions
- Add all ingredients to your Instant Pot or pressure cooker. Be careful not to fill the water above the “MAX FILL” line.
- Set the pressure cooker to manual mode, high pressure, and turn the vent to “sealing.” Cook for 45 minutes.
- Allow the pressure to release naturally after the cooking time is complete. This ensures the stock remains flavorful.
- Discard the chicken remains and large vegetable pieces. Strain the stock through a fine mesh strainer to remove all solid scraps.
- Let the stock cool before transferring it to airtight containers. Refrigerate overnight.
- Skim the fat cap off the surface of the stock the next day before using it in your recipes.
Storage and Reheating Tips
Once your chicken stock has cooled, portion it into airtight containers or freezer-safe bags. It will keep in the refrigerator for up to 4 days or in the freezer for up to 3 months. Pro tip: Freeze stock in ice cube trays for easy, portioned use in soups or sauces. To reheat, simply thaw in the fridge overnight or warm gently on the stovetop, stirring occasionally.
Recipe Variations to Try
Customize your stock by adding ginger slices for an Asian-inspired twist or turmeric for a vibrant color and earthy flavor. For a richer stock, roast the chicken carcass and vegetables before adding them to the Instant Pot. You can also swap thyme for rosemary or sage for a different herbal profile.
Time-Saving Hacks
Save time by prepping ingredients in advance. Chop vegetables and store them in the fridge until you’re ready to cook. If you’re short on time, reduce the pressure cooking time to 30 minutes—it’ll still yield a flavorful stock. Bonus tip: Use leftover rotisserie chicken carcasses for an easy, no-fuss base.
Equipment Guidance
For this recipe, a 6-quart or larger Instant Pot works best to accommodate all ingredients. A fine mesh strainer is essential for removing solids and achieving a clear stock. If you don’t have one, line a colander with cheesecloth for a similar effect. Don’t forget a ladle for portioning the stock into containers!
Common Questions Answered
Can I use frozen chicken carcasses?
Yes! Just add them directly to the pot—no need to thaw.
Why leave the onion and garlic peels on?
They add depth of flavor and a golden hue to the stock.
Can I skip the lemon juice?
Absolutely, but it helps brighten the flavor and balance the richness of the stock.
Instant Pot Chicken Stock Recipe
Equipment
- pressure cooker
Ingredients
- 1 chicken carcass I use a picked-over rotisserie or roaster chicken or 3 lbs chicken wings
- 1 medium yellow onion cut in half (leave peel on)
- 2 carrots cut into thirds
- 2 celery stalks with leaves cut into thirds
- 5 garlic cloves halved (peels intact)
- ¼ cup parsley leaves and stems small bunch of parsley
- 5 sprigs fresh thyme
- 1 bay leaf
- 1 teaspoon salt
- 1 teaspoon whole peppercorns
- 2 Tablespoons freshly squeezed lemon juice
- 8-10 cups water (1.9-2.3 L)
Instructions
- Add all ingredients to your pressure cooker, being sure to not fill water above the “MAX FILL” line on the pressure cooker.
- Select manual setting, high pressure, and turn vent to “sealing”. Set time for 45 minutes.
- Once 45 minutes has passed, allow pressure to release naturally.
- Discard chicken remains and large vegetable pieces. Strain stock through a fine mesh strainer, removing and discarding all solid pieces/scraps that remain.
- Allow to cool before portioning into airtight containers and refrigerating. After overnight refrigeration you may easily skim the fat cap off the surface of the stock before using.