Instant Pot Chicken Stock Recipe: Liquid Gold in Under an Hour
Don’t Be Chicken—Make Stock in a Snap
Say goodbye to hours of simmering and hello to liquid gold! This Instant Pot Chicken Stock recipe transforms humble chicken parts and vegetables into a gelatin-rich, savory stock that’s ready in just about an hour. It’s faster than your patience for watching water boil and infinitely more delicious than store-bought broths.
If you’ve ever wondered how to make homemade chicken stock without babysitting a pot all day, this is your answer. Using the Instant Pot, you’ll unlock collagen-rich goodness from chicken backs, wings, and carcasses, creating a flavorful base for soups, stews, sauces, and more. This recipe is freezer-friendly, budget-conscious, and perfect for anyone who wants rich, nourishing stock in less time.
Why You’ll Love This Instant Pot Chicken Stock
- Ready in under an hour — no more all-day simmering.
- Gelatin-rich and full of flavor, perfect for soups, stews, sauces, or sipping on its own.
- Makes use of inexpensive, collagen-packed chicken parts like backs, necks, and carcasses.
- Freezer-friendly: prep ahead and store for months.
Want more quick cooking ideas? Check out this Instant Pot Chicken Broth recipe.
Ingredients You’ll Need
- 4 1/2 pounds mixed chicken parts (backs, wings, carcasses – about 2 kg)
- 2 large yellow onions, diced
- 3 large carrots, sliced
- 6 medium celery ribs, sliced
- 4 cloves garlic
- 4 Italian parsley sprigs
- 2 tablespoons thyme (optional)
- 1 bay leaf
- 2 quarts water (1.9 liters)
How to Make Instant Pot Chicken Stock (Step-by-Step Directions)
Step 1: Prepare Ingredients
Gather all chicken parts, vegetables, garlic, herbs, and water. Chop veggies and assemble everything near your Instant Pot.
Step 2: Load the Instant Pot
Place all ingredients into the pot, making sure water covers ingredients without exceeding the Max-Fill line. Bones poking above the water are fine.
Step 3: Seal and Cook
Secure the lid and turn the vent to sealing. Select High Pressure for 40 minutes to extract maximum flavor.
Step 4: Natural Release
Once the cooking cycle ends, allow a Natural Release. This ensures clarity and depth in your stock.
Step 5: Strain and Store
Remove the lid, skim off excess fat, and pour the stock through a fine-mesh strainer into containers. Cool before refrigerating or freezing.
For more Instant Pot techniques, see how to deep clean your Instant Pot.
Expert Tips for a Stellar Stock
- Balance Chicken & Veggies: More chicken parts = richer stock; more vegetables = lighter, aromatic flavor.
- Herb Experimentation: Try adding rosemary, peppercorns, or bay leaves to customize your stock.
- Boost Gelatin: Include chicken feet for the ultimate collagen-rich stock (source).
Variations and Creative Tips
- Use roasted chicken carcasses for a deeper flavor profile.
- Add a splash of white wine for a subtle acidity.
- Freeze in ice cube trays for single-use portions in sauces or soups.
Need inspiration for using your stock? Try this Instant Pot Chicken Breast recipe.
Serving Suggestions
- As a base for soups like chicken noodle or vegetable.
- In risottos, gravies, and sauces.
- Sipped hot as a nourishing, collagen-rich beverage.
FAQs
Q: Can I use chicken bones only?
A: Yes, but adding meaty parts gives a richer, fuller flavor.
Q: Can I make this without an Instant Pot?
A: Absolutely! Simmer in a stockpot over low heat for several hours until rich and flavorful.
More Instant Pot Recipes and Guides
Final Thoughts
Homemade chicken stock has never been easier or more satisfying. Using an Instant Pot, you can create a rich, gelatinous, versatile stock in a fraction of the time. Make a batch today, freeze some for future meals, and transform everyday dishes into something extraordinary.
Explore more quick, easy recipes in my Pinterest board or grab The How-To Cookbook for Teens for even more culinary inspiration.
Instant Pot Chicken Stock – Gelatin-Rich Liquid Gold in Under an Hour
This Instant Pot Chicken Stock recipe is a fast, flavorful, and gelatin-rich base perfect for soups, stews, sauces, or sipping on its own. Using inexpensive chicken parts like backs, wings, and carcasses, it extracts maximum collagen and flavor in just about an hour. Freezer-friendly and budget-conscious, this stock is your shortcut to homemade culinary magic. For more quick recipes, see the Instant Pot Chicken Broth recipe or try it with Instant Pot Chicken Breast.
Ingredients
- 4 1/2 pounds mixed chicken parts (backs, wings, carcasses – about 2 kg)
- 2 large yellow onions, diced
- 3 large carrots, sliced
- 6 medium celery ribs, sliced
- 4 cloves garlic
- 4 Italian parsley sprigs
- 2 tablespoons thyme (optional)
- 1 bay leaf
- 2 quarts water (1.9 liters)
Instructions
- Prepare Ingredients: Gather all chicken parts, vegetables, garlic, herbs, and water. Chop vegetables and have everything ready near your Instant Pot.
- Load the Instant Pot: Place all ingredients into the pot, ensuring the water covers the contents without exceeding the Max-Fill line. Bones may stick above the water slightly.
- Seal and Cook: Secure the lid and turn the vent to sealing. Select High Pressure for 40 minutes to extract maximum flavor and gelatin.
- Natural Release: Once cooking ends, allow a Natural Release to ensure a clear, flavorful stock.
- Strain and Store: Remove lid, skim off excess fat, and pour stock through a fine-mesh strainer into containers. Cool before refrigerating or freezing.
Notes
- Adjust the ratio of chicken parts to vegetables for a richer or lighter stock.
- Experiment with additional herbs like rosemary, peppercorns, or bay leaves.
- For the ultimate collagen-rich stock, include chicken feet (source).
- Use roasted chicken carcasses for deeper flavor.
- Add a splash of white wine for subtle acidity.
- Freeze stock in ice cube trays for convenient single-use portions.
- Use as a base for soups like chicken noodle or vegetable.
- Incorporate into risottos, gravies, and sauces.
- Sip hot as a nourishing, collagen-rich beverage.
- Enhance other dishes with Instant Pot Chicken Broth.
- Pair with Instant Pot Chicken Breast for meals.
- Learn care tips from how to deep clean your Instant Pot.
Expert Tips:
Variations and Creative Tips:
Serving Suggestions:
More Recipe Ideas:
FAQ Structured Snippets:
Q: Can I use chicken bones only?A: Yes, but including meaty parts produces a fuller, richer flavor.
Q: Can I make this without an Instant Pot?A: Absolutely! Simmer the ingredients in a stockpot over low heat for several hours until rich and gelatinous. This recipe was originally published November 26, 2019, and updated November 15, 2025, with improved instructions, updates, and new photos
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 396Total Fat: 22gSaturated Fat: 6gUnsaturated Fat: 16gCholesterol: 157mgSodium: 149mgCarbohydrates: 4gFiber: 1gSugar: 2gProtein: 41g
Nutritional information may not be accurate
This recipe was originally published November 26, 2019, and updated November 15, 2025, with improved instructions, updates, and new photos