This Instant Pot Chicken Stock recipe is the simplest and most cost-effective way to make chicken stock at home. The additional pressure applied during cooking extracts an incredible amount of flavor and collagen, resulting in an ultra-rich broth.
While wings make an ideal stock base, you can also use necks, feet, thighs, and other chicken parts. Alternatively, add a leftover chicken carcass to the pot along with any saved drippings. This stock contains onions, celery, and carrots, as well as garlic and peppercorns. This chicken stock is completely customizable—additional garlic (or omission) is OK, as is adding a sprig of rosemary or some chives.
Now, in just 45 minutes, you can make the best homemade chicken stock! Freeze for a maximum of three months. The perfect addition to stews, soups, and sauces!
How To Make Instant Pot Chicken Stock
- In an Instant Pot, combine the chicken wings, carrot, onion, garlic, ginger (if using), thyme, bay leaves, and peppercorns. If you’re making salted broth, begin by adding the salt (or you can add the salt later).
- Pour approximately 6 cups of water into the pot. Check that the ingredients are not higher than the maximum fill line, which is 1 3/4 inches below the pot’s rim. Older cookers have a higher max fill line, but it should never be filled beyond the 2/3 mark (approximately 1 3/4 inches from the edge). If the container is too full, the liquids will splatter as the pressure is released. Continue the natural release until the float valve drops to avoid spatter.
- Ensure the lid is securely fastened and the steam release vent is in the sealing position. Manual/pressure cook on high pressure for 60 minutes. When the timer sounds, allow the pressure to decrease for 30 minutes or longer naturally. Release any remaining pressure with caution.
- Pour the stock through a sieve to get rid of the solid parts. If desired, strain the liquids through a fat separator.
- Strain the stock once more through a mesh strainer lined with several layers of cheesecloth for a clearer stock.
- Make soups, stews, braises, or use the stock as a cooking liquid for rice and grains.
Instant Pot Chicken Stock Tips
- Chicken-Bones: Roasted chicken bones, chicken breasts, chicken thighs, or even chicken wings can be used. Additionally, stock can be made using the bones from a turkey or turkey breast.
- While you can use the bones from a homemade rotisserie chicken, DO NOT use the bones from a store-bought rotisserie chicken; otherwise, your broth will be WAY too salty!
- Additionally, a vast money-saving tip is you get to use up all those lingering vegetable scraps that would typically be discarded when cleaning out your refrigerator once a month. Wash your vegetables thoroughly before peeling or chopping, and add scraps to your vegetable scrap bag as they accumulate. Naturally, you can also make this stock with fresh vegetables.
- Refrigerate the chicken stock until the fat separates and forms a layer of gel. After that, skim off any fat that has accumulated on the surface. Alternatively, when using the chicken stock, you can remove the fat cap.
- Suggestions for a more robust, thicker, and darker stock: Use a minimum of 1 pound of chicken to 1 quart/liter of water. We previously tested using 112 pounds of chicken carcasses and 10 cups of water (2.4 liters) and noticed a significant difference in taste. Increase the gelatin content by adding chicken feet! Dice your vegetables rather than coarsely chop them for a more flavorful result—roast vegetables and chicken carcasses to enhance their flavor and color. You do not need to season your stock with salt.
- Prepare a Gelatinous Stock in the Style of Jello: the most straightforward method for creating jello-like stock is to use bones with a high collagen content, such as drumsticks, wings, and feet.
How Long Do You Cook Chicken Stock in an Instant Pot ?
For years, we cooked our stock at high pressure for 30 minutes, as instructed in the recipe booklet that came with our first pressure cooker. However, we noticed that other recipes used various times—even up to two hours! That is quite a spread. What is going on?
We discovered this by making a series of batches with varying cooking times.
- A minimum of 30 minutes is required. Any less time and you will lose a flavor or body; the different tissues will not have enough time to break down and release gelatin or flavor. After 30 minutes, the stock becomes lighter in color but retains its gelatinous body. (Have you ever had homemade stock set up in your refrigerator like Jell-O? That is what I mean. That is a positive development). The flavor is straightforward and uncomplicated but not devoid of chicken flavor.
- 60 minutes results in a darker, less clear stock. It has a more robust flavor and aroma of slightly fatty “boiled chicken meat.” However, it is more chicken-like.
- 45 minutes is an acceptable trade-off. This stock has an attractive color, body, and flavor without being overcooked.
The Instant Pot is now possible to make utterly homemade chicken stock in about 60 minutes. Certain recipes call for a 6- to 8-hour simmer on the stovetop. However, the Instant Pot will take care of it in less than an hour without the need for any additional supervision.
How to Store and Freeze Instant Pot Chicken Stock?
- We like to pour my cooled stock into jars and refrigerate it for up to a week. Following that, the stock is frequently good for another week, but we recommend boiling it before using it. This imparts a more youthful flavor.
- Fill ice cube trays halfway with chicken stock. Place the ice cube trays on a baking sheet and freeze.
- Transfer the cubes to freezer bags and place them back in the freezer once the stock has frozen solid.
- Refrigerate Instant Pot chicken stock for up to 3 days or freeze it for up to 6 months.
Why Should Use An Instant Pot For Chicken Stock?
- There’s little to no effort needed if you use an electric pressure cooker like the Instant Pot. Throw in all of the ingredients and program it. You can even leave it on overnight because the “keep warm” setting will maintain a safe temperature without further cooking.
- The Instant Pot pressure cooker accelerates the cooking process for various dishes that would typically take hours, and this chicken stock is an excellent example.
- This Instant Pot chicken stock will have the same level of richness and depth after 40 minutes under pressure as it will after three hours of simmering on the stovetop.
- The instant pot intensifies the flavors in the stock, making it significantly more flavorful than store-bought stock.
- It is economical to use our frugal tip for making this stock from vegetable scraps. As you know, a reasonable stock costs at least $2.50 for four cups. Given that we use stock every week, we would quickly spend a small fortune if we purchased it exclusively from the store.
- When you make stock or bone broth at home, you have complete control over the ingredients! There is no yeast extract, no monosodium glutamate, no caramel color, and gluten in this product. Additionally, you can regulate the sodium level.
- Make soups, stews, braises, or use the stock as a cooking liquid for rice and grains.
In an Instant Pot, combine the chicken wings, carrot, onion, garlic, ginger (if using), thyme, bay leaves, and peppercorns. If you’re making salted broth, begin by adding the salt (or you can add the salt later).
Pour approximately 6 cups of water into the pot. Be careful NOT to overfill the Instant Pot by more than two-thirds mark.
Ensure the lid is securely fastened and the steam release vent is in the sealing position. Manual/pressure cook on high pressure for 60 minutes. When the timer sounds, allow the pressure to decrease for 30 minutes or longer naturally. Release any remaining pressure with caution.
Pour the stock through a sieve to get rid of the solid parts.
Strain the stock once more through a mesh strainer lined with several layers of cheesecloth for a clearer stock.
Make soups, stews, braises, or use the stock as a cooking liquid for rice and grains.
Instant Pot Chicken Stock - FAQs
Chicken stock and broth are both made by simmering chicken carcasses in water along with other flavorful ingredients. Chicken stock is typically more delicious due to the addition of bones and connective tissue during the cooking process (occasionally referred to as “bone broth”).
Since bones and connective tissue contain significantly more collagen than chicken broth, the chilled chicken stock will sometimes form a gel rather than a liquid. They are frequently interchangeable in recipes, but chicken stock adds significantly more flavor.
On the stovetop or in a standard slow cooker, you can make chicken stock or broth. With either of those methods, the longer the cooking time, the better.
We prefer to keep stock unsalted until it is used in cooking. This way, if our recipe calls for salty ingredients such as soy sauce or ham, we can easily adjust the seasoning.
We placed it in the freezer silicone mold. It easily pops out of the mold once it has frozen. Then we seal it in ziplock freezer bags and store it in the freezer.
To simplify, we like to place the silicone mold on top of a baking sheet, pour the chicken stock into the mold, and then freeze the baking sheet with the mold.
What Is Instant Pot Chicken Stock Good For?
Not only is chicken stock used in soups! Cook rice, bulgur, quinoa, and other grains in it. When making mashed potatoes or cauliflower, replace milk with chicken stock, or use part chicken stock to lighten heavy sauces. Additionally, it is an excellent substitute for water when steaming vegetables.
When you become a person who casually discusses making your stock, you’ve undoubtedly unlocked a new level of home cooking wizardry. And we are ecstatic about your accomplishments! We hope you enjoy this recipe and would love to hear how you use your Instant Pot stock!