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–+ servings

Easy Instant Pot Chicken Stock

An easy and versatile recipe for super flavorful homemade chicken stock in the Instant Pot. Just 6 ingredients required!
Author Minimalist Baker
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Two jars of Instant Pot chicken stock
5 from 3 votes
Prep Time 15 minutes
Cook Time 1 hour 45 minutes
Total Time 2 hours
Servings 10 (Cups)
Course Helpful How-to
Cuisine Dairy-Free, Gluten-Free
Freezer Friendly 1-2 Months
Does it keep? 3-4 Days

Ingredients

  • Bones, skin, juices, and any leftover meat from cooking a whole roasted chicken (organic, pasture-raised when possible // find roasting instructions here)
  • 1 small onion, peeled and quartered
  • 4 cloves garlic, peeled
  • 2 medium carrots, roughly chopped
  • 3 stalks celery, roughly chopped
  • 1 tsp sea salt
  • 8-10 cups water

ADD INS (optional)

  • 1/2 tsp ground black pepper
  • 2 whole bay leaves
  • 1 handful fresh parsley
  • 1 small turnip, roughly chopped
  • 1 handful chopped kale or chard
  • 1 inch piece fresh ginger, peeled
US Customary - Metric

Instructions

  • Add all ingredients except water to a 6-quart or larger Instant Pot. Add the water, making sure not to exceed the maximum fill line.
  • Pressure cook on high for at least 45 minutes, 1 hour for stronger stock, or 2-3 hours for (gelatinous) bone broth. Let the pressure naturally release for at least 30 minutes or until the float valve drops, then carefully manually release any remaining pressure and open the lid.
  • Remove the inner pot from the Instant Pot and set aside to let the broth cool for ~10-15 minutes or until cool enough to handle.
  • Strain the broth through a fine mesh strainer into another pot (or a large heatproof bowl or measuring glass), discarding the bones and veggies. Use right away or refrigerate overnight and (optionally) scoop off and discard the layer of fat that forms on top.
  • Store leftover broth in the refrigerator for 3-4 days or in the freezer for up to 1-2 months or more. We like storing in wide-mouth glass jars with an inch of room at the top to allow for expansion in the freezer.
  • Use in soups, stews, ramen, risotto, and beyond!

Video

Notes

*Cook time includes 30 minutes to pressurize, 45 minutes to cook, and 30 minutes to naturally release pressure.
*Nutrition information is a rough estimate calculated without optional ingredients.

Nutrition (1 of 10 servings)

Serving: 1 cup Calories: 57 Carbohydrates: 0.9 g Protein: 5.3 g Fat: 3 g Saturated Fat: 0.9 g Polyunsaturated Fat: 0.6 g Monounsaturated Fat: 1.3 g Trans Fat: 0 g Cholesterol: 2.6 mg Sodium: 180 mg Potassium: 208 mg Fiber: 0 g Sugar: 0.4 g Vitamin A: 2038 IU Vitamin C: 0.7 mg Calcium: 15.6 mg Iron: 0.5 mg