Here’s how to make Instant Pot Chicken Stock the easy way. This only takes 30 minutes in the Instant Pot, and you get a super savory Chicken Stock which is way better than any store bought!
I’ve been on the fence about getting an Instant Pot for about a year… I know right?! What took me so long to come around?
Well I’m going to be honest, it was a Christmas gift.
It took 3 months for me to finally break it out and give it a whirl, and now I am totally hooked on using this!
So here we go friends, this is my first Instant Pot recipe and you can look forward to many more to come!
Ok so do you remember last Friday when I shared my Roasted Chicken with Lemon and Parsley recipe?
Well I hope you took my advice and saved your carcass and stuffing from that recipe, because that is what I used to make all of this super delicious Chicken Stock!
But honestly if you didn’t have Lemons or Parsley on hand when you made your Roasted Chicken, no worries because this recipe is so versatile.
Some ideas of other veggies and herbs to add are carrots, onion, celery, thyme, etc. You get the idea, just use what you have on hand that you think would give it more flavor!
If you don’t have a Whole Chicken, you could also use any kind of Chicken Bones from your leftovers, Chicken Wings, Chicken Thighs, Chicken Drumsticks, etc.
Just throw it all in your Instant Pot, cover it with water to the recommended line in the recipe card below, and follow the cooking instruction listed there.
I was so impressed by how fast this was to cook. I mean if you were to make Chicken Stock on a stovetop it takes like 10 hours. Who has time for that?
You can also use this method for Instant Pot Turkey Stock using those leftover turkey bones!
Soup Recipes Using Homemade Chicken Stock
If you try this recipe let me know what you think! Leave a comment below, rate it, share it on social media, or take a picture and tag it tastefulventure on Instagram! I LOVE seeing what you guys cook up.
Cheers!
How to Make Instant Pot Chicken Stock
Ingredients
- Carcass and Bones from 1 whole Chicken
- Any vegetables you used to stuff your Roasted Chicken with. I used everything leftover from my Roasted Chicken with Lemon and Parsley recipe and the broth had such an amazing flavor. I’ve also listed some ideas below on other veggies to use feel free to use whatever combination you have on hand.
- 1 Carrot
- 1 Celery
- 1 Onion halved
- Garlic cloves
- Lemon
- Handful of Parsley
- 2 Bay leaves
- Water
Instructions
- Place the Chicken carcass, vegetables, and herbs in the Instant Pot
- Cover everything with water but to not fill higher than the 1 inch below max line
- Close the Instant Pot lid and turn steam release valve to the sealing position
- Select the Soup/Broth setting for the Instant Pot Duo, if you don’t have that setting select Pressure Cook for 30 minutes
- After you set the cook time the Instant Pot will take 20-30 minutes to reach pressure and then the cook time will begin counting down
- When cook time ends carefully, with an oven mitt on (or you could use a long spoon) and standing as far back from the steam release valve, turn the valve to the venting position
- Let all of the steam release, again do not stand near this as the steam can cause severe burns
- Once the pin drops down carefully open the lid
- Place a strainer over a large pot and carefully pour the Chicken Stock into it
- You can put the carcass and veggies back into the Instant Pot and repeat this process 2-3 times if you’d like more Chicken Stock
- Allow Chicken Stock to fully cool
- Discard carcass and veggies
- Store your Chicken Stock in an airtight container for up to 5 days in the fridge or 3-6 months in the freezer
- Use to make your favorite soups etc.
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