This Instant Pot Chicken Stock recipe (you might call it Chicken Broth) creates a flavorful, gelatin-rich chicken stock that tastes better than the traditional version, but instead of simmering for endless hours, it’s ready in just about an hour.
I recall hours of a stockpot on my stove, waiting for the liquid to become infused with the flavor from the chicken bones and the vegetables.
Thanks to modern pressure cookers, like the Instant Pot and Mealthy, the flavor is more intense and the gelatin more perfect, but the time it takes is one mere hour.
It’s like three hours fast-forwarded to just 40 minutes!
Chicken stock is a staple at our house, and this recipe is perfect as the Chicken Stock can be made 4 days ahead.
Cover and refrigerator, or freeze in freezer bags or ice cube trays for up to six months.
I love Chicken Stock not only for its versatility and flavor, but it’s a great way to use the entire chicken.
You can use chicken breasts to create a flavorful chicken stock, but it will yield the thinnest bodied stock–and I’d rather eat the chicken breasts because they’re delicious (and expensive).
Instead, I like to use the cheaper, collagen-rich parts that typically no one cares to eat like backs, necks, carcass, wings, and any bone scraps you have (raw or cooked).
Just a note here, chicken feet will produce the most gelatin-rich stock.
Easy Instant Pot Chicken Stock Recipe
Prep Time: 7 minutes
Cook Time: 40 minutes*
Total Time: 47 minutes
Makes: about 3 quarts
*Does not include time to bring to pressure nor Natural Release time as these times may vary.
Chicken Stock Ingredients
4 1/2 pounds mixed chicken parts (don’t forget the carcass)
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
Chicken Stock Directions
- 4 1/2 pounds mixed chicken parts (don’t forget the carcass)
- 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
- Add all ingredients to Instant Pot and cover with cold water. Keep an eye on the Max-Fill line (bones can poke above, but keep the water at, or below, this line).
- Put Lid on Instant Pot, turn off Venting, and cook on High Pressure for 40 minutes.
- Allow Natural Release (this will give you the clearest stock).
- Skim fat from stock, strain through a fine-mesh strainer and pour into storage containers.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 393Total Fat: 22gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 160mgSodium: 152mgCarbohydrates: 4gFiber: 1gSugar: 2gProtein: 41g