Instant Pot Chicken Stock Recipe

mason jar of chicken broth made from a homemade chicken stock recipe

Instant Pot Chicken Stock Recipe

Today I'm showing you how to make chicken stock the quick and easy way. My chicken stock recipe uses a pressure cooker for a savory, slow-cooked chicken stock flavor in just 2 hours! No more babysitting a simmering pot all day long!

Recipe includes a how-to video.

Course ingredient, Soup

Cuisine American

Prep Time 5

Cook Time 2

Total Time 2 5

Servings cups

Calories 9kcal

Author Sam Merritt

Equipment

Ingredients

1 chicken carcass I use a picked-over rotisserie or roaster chicken or 3 lbs chicken wings
1 medium yellow onion cut in half (leave peel on)
2 carrots cut into thirds
2 celery stalks with leaves cut into thirds
5 garlic cloves halved (peels intact)
¼ cup parsley leaves and stems (small bunch of parsley)
5 sprigs fresh thyme
1 bay leaf
1 teaspoon salt
1 teaspoon whole peppercorns
2 Tablespoons freshly squeezed lemon juice
8-10 cups (1.9-2.3 L) water

Instructions

Add all ingredients to your pressure cooker, being sure to not fill water above the “MAX FILL” line on the pressure cooker.
1 chicken carcass, 1 medium yellow onion, 2 carrots, 2 celery stalks with leaves, 5 garlic cloves, ¼ cup parsley, 5 sprigs fresh thyme, 1 bay leaf, 1 teaspoon salt, 1 teaspoon whole peppercorns, 2 Tablespoons freshly squeezed lemon juice, 8-10 cups (1.9-2.3 L) water
Select manual setting, high pressure, and turn vent to “sealing”. Set time for 45 minutes.
Once 45 minutes has passed, allow pressure to release naturally.
Discard chicken remains and large vegetable pieces. Strain stock through a fine mesh strainer, removing and discarding all solid pieces/scraps that remain.
Allow to cool before portioning into airtight containers and refrigerating. After overnight refrigeration you may easily skim the fat cap off the surface of the stock before using.

Notes

Storing

Store in an airtight container in the refrigerator for up to 5 days. Homemade chicken stock may also be frozen. I like to refrigerate the stock in a large airtight container overnight, skim the fat off the next day, and then portion it into these silicone molds that I will then freeze it in. Once frozen, stock will keep for several months.

Nutrition