How To Make Instant Pot Chicken Stock/Broth
Make homemade chicken stock or chicken broth in the Instant Pot that’s full of flavor and better than store-bought. It’s easy and fast. This flavourful Instant Pot chicken stock can be used for many delicious recipes.
Do you know what’s better than buying store-bought chicken stock? Making it at home. Unlike the store-bought ones, homemade chicken stock is full of flavor and you control what ingredients go into it.
With the Instant Pot pressure cooker, making homemade stock is easy and fast. No need to spend hours making stock on the stove. You dump all the ingredients and press the pressure cook button. In about one hour, you’ll get a delicious stock to flavor your soups, stews, curries, and many meals.
Jump to:
- Difference Between Chicken Stock and Chicken Broth
- Ingredients
- What Parts Of Chicken To Use
- How To Flavor The Chicken Stock
- How To Make Instant Pot Chicken Stock
- How To Make Chicken Stock In Pressure Cooker or Stove
- How To Use Chicken Stock
- How Long Does It Take To Make Instant Pot Chicken Stock
- How To Store/Freeze
- More Instant Pot Recipes You’ll Enjoy
- Recipe
Difference Between Chicken Stock and Chicken Broth
Chicken stock is normally cooked until there’s enough flavor in it. This would typically take from one to two hours.
Chicken broth is simmered longer to extract the nutrients and collagen from the bones. Adding an acid like vinegar helps too. The broth is rich in nutrients and gelatine from the bones. Left at cool temperature the broth will gel.
With the Instant Pot, you can make chicken bone broth in less time than cooking on the stovetop. I’ve used Apple Cider vinegar in this recipe, so you get best of the both worlds. You can use this recipe for chicken stock or chicken broth.
Ingredients
- Chicken bones – use chicken wings, feet, chicken carcass or bones.
- Onion
- Garlic and Ginger
- Carrot
- Celery
- Cumin seeds
- Black Peppercorns
- Vinegar
- Herbs
What Parts Of Chicken To Use
When I roast whole chickens, I remove the meat off the breastbone. If I have any bones from chicken thighs and legs I use them along with the carcass. You can do the same with rotisserie chicken too. Freeze the carcass and the other bones if you are not making stock right away to use them to make stock later.
Chicken wings and feet can be used too. I found raw chicken wings on sale the other day and that’s what I used here.
How To Flavor The Chicken Stock
To flavor the stock, I use both vegetable scraps and what I have lurking in my vegetable drawer. Fresh vegetables can be used if you don’t have kitchen scraps. Fresh vegetables like celery, and carrots can be frozen and then used to make stock.
Apart from the aromatics like onions and garlic, I like to add a piece of ginger, peppercorns and cumin. These are flavor boosters as well as digestive aids.
Bay leaves, rosemary and thyme are two popular flavor enhancers used in chicken stock. You can use these herbs instead of the ones listed above.
How To Make Instant Pot Chicken Stock
Making chicken stock in the instant pot is so simple and easy. Add the bones, aromatics, vinegar, spices, and enough liquid until the max fill line. Close the lid and turn the valve to close position. Press the button to cook in high pressure for 60 minutes. When it’s cooked, let the steam release naturally. Let it cool and strain using a fine-mesh strainer. Discard solids.
If you’re using fresh chicken with skin or meat, rather than the bones, let the stock come to a boil first. Skim the foam on top with a ladle. Then close the lid and pressure cook. You can reduce the time by about 10 minutes since the stock is already boiling.
How To Make Chicken Stock In Pressure Cooker or Stove
Not everyone owns an Instant Pot pressure cooker. Some of you might still be using the stovetop pressure cooker. To make pressure cooker chicken stock, let it cook for around 1 hour under pressure. And let the pressure release naturally.
To cook on the stove, use a large stock pot. Once the stock comes to a boil, cover and simmer for about 3 hours.
How To Use Chicken Stock
Chicken stock is a versatile ingredient and can be used in many ways to add flavor and nutrients to any meal.
- Use it in place of water to cook flavorful rice in this Fluffy Basmati Rice.
- Add to soups and stews like this Instant Pot Butternut Squash Soup or Chicken Quinoa Veggie Soup.
- Add to pasta dishes like in this Roasted Vegetable and Tomato Pasta Sauce.
- Enjoy a cup of homemade broth on its own.
How Long Does It Take To Make Instant Pot Chicken Stock
Actual pressure cooking takes one hour. But it takes time to build the pressure which would take to 10 to 15 minutes. From there it cooks for one hour. For natural pressure release, about 20 to 30 minutes. Leave about 2 hours for the entire process.
The beauty of the instant pot is you can dump the ingredients, press a few buttons and forget it. The machine will keep the stock warm after the pressure is released. I’ll take a 2-hour stock any day over manning the stove.
How To Store/Freeze
Once cooled and strained, store the strained stock in airtight containers and keep it in the fridge for 7 days. I like to use 2 cup mason jars to store the stock.
To freeze chicken stock, use freezer bags or glass jars and fill up to 3/4th full. This is to leave room for expansion in the freezer. Freeze for 3 months.
More Instant Pot Recipes You’ll Enjoy
- Perfect Instant Pot Hard Boiled Eggs
- Instant Pot Chicken Quinoa Veggie Soup
- Instant Pot Butternut Squash Soup
- Instant Pot Savory Oatmeal
Recipe
How To Make Instant Pot Chicken Stock/Broth
Equipment
- Instant Pot/Pressure Cooker
Ingredients
- 2 pound chicken bones
- 1 onion
- 1/2 head garlic
- 2″ inch ginger slice
- 1 small carrot
- 1 stalk celery
- 1 tsp cumin seeds
- 1 tsp peppercorns
- 1 tbsp apple cider vinegar
- 8 cups water
- 2 tsp salt or to taste
- few parsley with stems
Instructions
- Rinse the onion and garlic. Cut them in half. Scrub the carrot and celery. Halve the carrot. Cut the celery into pieces to fit in the pot.
- Add all the ingredients except water to the inner pot of the Instant Pot. Add enough water making sure not to go beyond the "Max' fill line.
- Lock the lid in place and make the sure the valve is sealed.
- Press the “Pressure Cook” button. Set the time to 60 minutes or 1 hour. Let the steam release naturally.
- Strain stock. Use immediately or store for later use.
Notes
- Store in airtight containers or mason jars in the fridge for 7 days.
- Freeze in freezer bags or glass jars in the freezer for 3 months. when filling the containers fill only up to 3/4th full allowing room for the liquid to expand in the freezer.
I LOVE my instant pot and how I can make so many things in it. I really want to try and make veggie broth in it and see how it turns out. Thanks for the inspo
I too am wanting to make a veggie broth. I wonder if it would be the same recipe just omitting the chicken or if its different?
Hi Christina,
If you want to make a veggie broth you would need to add more veggies to get the flavour. I would suggest doubling the amount of vegetables and adding more like mushrooms.
I love my Instant Pot, but have never made my own broth in it… You’ve inspired me! That photo with all the ingredients in the pot is so beautiful!!
Aww..Thanks so much 🙂 It’s so easy to make in IP and you should try it. You will never go back to making it any other way.
I love making my own chicken stock, it’s always something we do after our Sunday roast with the leftovers and I was only saying the other day that I don’t have a big enough pot. Silly me had never thought of using my Instant pot! Thanks for the great advice!
You’re welcome. Instant Pot makes it so easy to make stock.
Using the instant pot to make homemade chicken stock broth is so smart. Taste so much better than store bought and it saves me some money. Thanks for sharing this recipe!
You’re welcome. Homemade stock is awesome!
What a great idea. Can’t believe how many hours you save! I love your photos of the ingredients int he pot – so pretty!
Thank you so much. Ingredients always make the prettiest photos.
I love my Instant Pot. Its amazing what we can make with it! Your recipe looks delicious! I also love chicken broth, and love how healthy it is!
I have a new instant pot and I am looking for recipes to try and this one looks like a keeper! I really love the way it locks in the flavor of soups and I’m thinking broths would be the same way.
I think I am the only one who doesn’t own an instant pot. I am so tempted to make a purchase now, either way I will be trying this chicken broth recipe.