Instant Pot chicken stock is so much easier and faster than the stovetop version! The finished stock is wonderful on its own or in any number of paleo soups, sauces, and braises.
Looking for more Instant Pot recipes? Check out my easy mashed potatoes, ropa vieja, and five-ingredient carnitas (or see them all here).
I’ve been talking about my weekly routine of roasting a whole chicken ever since the first wisp of cool air blew into Chattanooga in the fall, and I’m still going strong. Since buying myself an Instant Pot on Black Friday, though, the process of making the chicken bones into stock has gotten so much faster and more flexible.
I used to have to set aside a whole morning or evening at home to make stock since it needs to simmer on the stove for such a long time, but I can make Instant Pot chicken stock, start to finish, in less than two hours. (In case you haven’t had the pleasure of using one yet, and Instant Pot is an electric pressure cooker that cooks food extremely fast, and can replace both your rice cooker and your slow cooker. It’s so much fun!)
Instant pot chicken stock is more delicious, too–pressure cooking condenses all the wonderful flavors and aromatics perfectly. (And by the way, this is bone broth! The only reason I didn’t name the recipe Instant Pot Bone Broth is that I don’t really like the way the phrase “bone broth” sounds. But bone broth is really just amped-up stock with a large ratio of bones to other ingredients, and this definitely fits the bill. It also gels up wonderfully in the fridge, so there’s plenty of collagen in it!)
Here’s the before and after of all the bones, aromatics, and seasonings in the Instant Pot. I used carrot, celery, shallot, leek, parsley, bay leaf, salt, and pepper. If you’re missing one or two of the vegetables, you can definitely still make a nice stock.
You can also use a small onion if you don’t have shallots and leeks, but I love the extra-savory richness that they give to chicken stock!
I’ve played around with also adding one or two smashed cloves of garlic, but have decided I prefer my stock without. This is in part because I like to have a steaming mug of it first thing in the morning when it’s chilly out, and I’m just not ready for garlic at breakfast time. Of course, if you want some in there, go ahead and add it! You can also play around with adding a little bit of rosemary and thyme along with or instead of the parsley.
In my opinion, a bowl of this Instant Pot chicken stock is the true epitome of comfort food.
And of course, this chicken stock is also wonderful in soups, sauces, braises, and stews. Here are 8 ideas for what to do with it:
- Use it instead of water whenever you make rice (I’m especially partial to this yellow rice).
- Make braised chicken with leeks and scallions.
- Make parsnip and pumpkin soup.
- Use it to make the sauce for chicken and cantaloupe stir-fry (on page 78 of Paleo Planet)
- Add it to cooked potatoes, cauliflower, or rutabaga (along with some ghee, salt, and pepper) and puree for a Whole30-friendly mash.
- Make this butternut squash and potato soup with all the toppings!
- Continue with the Instant Pot theme and try this Easy Weeknight Instant Pot Stew from Sustainable Dish.
- Use it to make Instant Pot mashed potatoes.
Without further ado, here’s the recipe!
Instant Pot Chicken Stock
It's easy and so quick to make bone broth (aka the best kind of chicken stock) in an Instant Pot! The finished stock is wonderful on its own or in any number of paleo soups, sauces, and braises.
- 2 to 2 1/2 pounds of bones from free-range, pastured chickens*
- 1 carrot, peeled if not organic, chopped into thirds
- 1 rib of celery, chopped into thirds
- 1 small shallot (preferably organic), unpeeled and halved
- Green trimmings from 1 leek, if you have them
- 1 bay leaf (fresh or dried is fine)
- 1 sprig of fresh parsley
- 1 teaspoon kosher salt
- 1/2 teaspoon whole black peppercorns
- Put the chicken bones in the Instant Pot. Rinse the vegetables and herbs and put them on top of the chicken bones, then add the salt and pepper. Pour in cool water to reach the 10-cup line.
- Set the Instant Pot valve to “Sealing”. Put on and lock the lid. Press the “Manual” button and then adjust the time to 60 minutes. The program will begin ten seconds after you finish pushing the buttons and the timer will count down from 60 minutes once high pressure is reached.
- Once the cooking time is over, press "Keep Warm/Cancel". Move the valve to "Venting" to release pressure quickly or allow the pressure to release naturally.
- Remove the lid and let the stock cool for a few minutes, and then strain into heatproof containers. Enjoy right away, refrigerate for up to 3-4 days, or freeze for later.**
*I usually use the bones from two 3-4 pound roasted chickens or from one whole chicken and a few wings, legs, and/or thighs that I’ve cooked. Frozen and/or non-frozen bones with work. I haven’t tried this with raw chicken bones (meaning ones that were removed from the chicken before it was cooked).
To make a smaller batch with just one chicken carcass, simply halve all the other ingredients and fill the Instant Pot with water to an inch above the top of the bones and vegetables. You can reduce the cooking time to 45 minutes if you’d like.
**If you freeze this in silicone molds, you can pop them out once frozen and store them in a ziptop bag. That way it's easy to grab just a little bit at a time and you avoid having to defrost more than you're ready to use.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:Yield: 8 Serving Size: 1 cup
Amount Per Serving: Calories: 153Total Fat: 9gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 58mgSodium: 319mgCarbohydrates: 3gFiber: 1gSugar: 1gProtein: 15g
The nutrition label provided is an estimate for informational purposes only and may not be accurate. I am not a nutritionist or medical professional.
This post contains affiliate links. If you make a purchase on Amazon after clicking one of my links, I receive a small commission (the price you pay is not affected). Thank you so much for supporting my site!
I think anything you cook in an instant or crock pot is way much more easier than oven top cooking. Its really convenient though I like some of my dishes on oven top as I like to sautee some of the ingredients first like garlic and onions as it is much tastier that way.
But the great thing about the Instant Pot is that you can saute in it, too!
actually a question, would it be possible to add a whole chicken, then follow the rest of the recipe? Then I could have chicken to put in the soup? I am new to the instant pot so, just trying to figure this all out!
Hi Julie, I haven’t tried that, so I’m not sure. You might need to adjust the cooking time. Also, since there won’t be as many bones, the stock will probably not have as much collagen.
Good article! Just got an instant pot myself. I can’t wait to try this! I always hated leaving the slow cooker going for hours (or overnight) for stock. Also, I’m from the Nooga too!
I’m not sure what happened with the stars, but It wouldn’t let me click anything more than 3 stars.. then after I clicked it once, it wouldn’t let me pick anything more than 2.
On many other pressure cooker stock recipes (IP and traditional), they insist on natural pressure release so boiling stock doesn’t shoot out the steam valve. I have a 5-qt IP and filled it up to below the max fill line but just above the 10c line. Have you ever had any problems with the quick release when it’s pretty full? Haven’t made anything of this volume yet!
Hmm, no, I haven’t had that happen, but I have the 6-quart IP. If you’re worried about it, I’d go with the natural release instead–you can never be too careful!
HI there, thank you for the recipe! Do you skim the fat off your broth after? I’m new to doing bone broth and have read different things about skimming. Thanks!
Once it’s refrigerated, I skim the fat off the top only if there’s a lot of it. There usually isn’t too much since I use bones and not much meat and skin, so I don’t bother. A little fat blends right in when you heat the stock back up, and adds flavor!
I have been looking for wheat and sugar free recipes. I make stock frequently. Love the idea of using pressure cooker.
I am following wheat belly way of life!
Thanks for your help!
Hope you enjoy it! 🙂
I would never put salt and pepper in a stock as it’s cooking. I would add it after. Salt and pepper does not lessen it’s taste as you use the stock for other recipes as you reduce the stock for say, gravy. You will end up with a strong salt taste.
I always make it like this and never end up with a strong salt taste. I find the flavor is better when you add salt and pepper before cooking, and many other stock recipes do the same. It’s also quite a small amount of salt for 8 cups of finished stock. If you prefer to add it later, though, you’re more than welcome to make that change.
To each their own. I wouldn’t be making your stock because I have my own recipe that’s more Asian. Just goes to show that we will never know it all when it comes to cooking and there’s more than one way to do everything. I’m a retired chef, fifty years in the business and still teaching. Good luck to you.
Thanks, you too!
Notice the comment ‘still Teaching !!!!!!!!!!??’
NOT ‘learning ?’
Oh well. The rest of us, would say ‘ still learning!’ because we ALL ARE still learning…..
I’m learning enormous helpful things from you, so thanks so much.
You are a god-send. 🙂
Haha, I know I’m definitely still learning! Thanks, Barbara!
ditto regarding :still teaching.” imho, i don’t go to these blogs to be ‘taught’ but to learn from the experience of others. definitely not here for people who think they know it all just because they held the title of ‘chef’ at some point. I just want to know how to use my pressure cooker to make tasty foor and/or save me money on stuff like broth. Tip to the “always teaching” cook–no one is asking for you to teach. go outside and take a walk.
I just got myself an instant pot and arrived here because I was looking for rough ideas for the timing to make a stock. Having been around stovetop pressure cookers for more than 50 years, I imagined I might need some basic info … however, it’s just the same but quieter 🙂
I read through the comments and it’s worth pointing out that the advice not to put salt and pepper in the stock before you cook it is an entirely useful piece of information for chefs.
Chefs make stocks as a base to produce something else. Amanda gave the example of boiling down to a gravy. If you season to taste for 8 cups and reduced it by half for a gravy, that would concentrate the salt content and make a terrible sauce.
If you’re a chef the point of making chicken or fish stocks is to use it for example, to make them into a velouté sauce, so you want nothing else in it to spoil the flavour of the roux.
Amanda was making the point that chefs add things like lemon juice, parsley, white wine, shallots, vinegar, pepper or salt to the base stock during a further cooking process.
The context was everything in her comment, if you want broth to drink straight from the pot or make great home soups with, then then Becky’s recipe is perfect. But if you make it like this every week all your food would taste the same and this stock recipe would be a most difficult stock for a chef to cook with!
not a very nice way of disagreeing with you. Maybe she has some learning yet to do about how to communicate with others. I used your recipe and LOVED it! Thank you.
Haha, maybe, Bobbi! So glad you enjoyed the recipe 🙂 Thank you for leaving a comment!
I agree! That was an incredibly rude comment. I’m 35 years old and learnt to cook standing on a chair next to the stove in my grandmother’s kitchen, but I’m new to the instant pot and pressure cookers in general. We did our canning on a stove top! So I’m grateful to sites like these to use as a guide, especially for timing and quantities. I’ll be making this later on today. Thanks very much!
I like the flavor better with a little bit of salt added during cooking as well! Thanks so much!
Yes, it brings out all the other flavors, right? 🙂
If you’ve already answered this question, I apologize. But–I was wondering which InstantPot you use, the 6 qt or 8 qt size? And whichever you have, are you happy with the size? I’ve been looking at them, but can’t decide which size would be better. I quite often make my bone broth starting right out with a whole chicken in the pot, so I have been using a big stockpot on the stove. I’ve tried transferring the liquid and bones back into my 6 qt. crockpot after a couple of hours once the chicken has cooked through, but it is awfully full!
I have the 6 quart and have never felt like I needed more room. A whole chicken carcass fits just fine. If you’re wondering if you’d have room for a whole chicken with meat and everything still on it, I think there would be space for a 3-4 pounder (but I haven’t cooked a whole chicken in the IP yet myself). Hope that helps some!
Hiya from New Zealand
Could I use a normal Pressure Cooker ?
If so. Would I be getting the correct Nutrition because it would be cooked in about all fan hour ?
Hi Barbara! I think so. I only have an Instant Pot and don’t have experience with other pressure cookers, but I imagine it would be pretty similar. Sorry I can’t be more helpful! Here are a couple resources from the Kitchn about using stovetop and electric pressure cookers for stock:
Kathleen Marks says
Thanks for this, I needed the amount of liquid and the timing, but…….
“Once the cooking time is over, move the valve to “Venting” and allow the pressure to release naturally.”
This doesn’t make sense to me; either you “vent”…i.e. a quick release, or you let it release naturally…can you please clarify?
I’ve revised it so it makes more sense–you can do either one! I usually move the valve to do the quick release because I don’t want to wait around for a natural pressure release.
Kathleen Marks says
Thank you, that was quick!
No problem! 🙂
This sounds and looks really good ♥
Kari Peters says
I’m really starting to think I need an Insta Pot, there seems like an endless amount of awesome ways to use it!
There really are endless ways to use it, Kari! I highly recommend getting one 🙂
I’ve been making this forever with my pressure cooker. I’ve used all kinds of odd bits, like leftover fennel pieces. I tried broccoli one time, don’t do that. Ever. I’ve never used leek though, I might try that. One thing I like to do is add a cinnamon stick and a piece of kelp for extra goodness. 🙂
Haha, I bet broccoli was not so great! Fennel is one of the few veggies I don’t like (I can’t stand anything vaguely reminiscent of licorice!) but the cinnamon stick and kelp sound like awesome additions. I think the most interesting thing I’ve added to stock recently is some extra bits of butterkin squash I had on hand–I really liked the sweet flavor they added 🙂
Faith (An Edible Mosaic) says
There is nothing like homemade stock and yours looks perfect! We like to call it liquid gold around here. 😉
I have heard such good things about Instant Pot!! I really need to get one and check it out for myself!
Thanks so much, Faith! It definitely is liquid gold :). I highly recommend the Instant Pot–there’s so much you can do so fast with it!
Nora (A Clean Bake) says
I’m fascinated by this instant pot, since seeing it seemingly everywhere lately. Is it just like a faster slow cooker?
It’s a pressure cooker, so it cooks way faster than a slow cooker (and also faster than a pot on the stove!). It also has a slow cooker setting, though, so you can slow cook in it if you want to. It also has settings to saute, make rice, make yogurt, and even pasteurize milk! 🙂