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!
Total Time:35 minutes
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 Onion halved
Handful of Parsley
2 Bay leaves
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.
One batch will make approximately 10 cups of Chicken Stock
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