Easy Instant Pot Chicken Stock Recipe



  • Carcass and leftover bones from a whole roasted chicken (or 3-4 pounds of chicken parts like wings, backs, necks)


  • 1 medium onion, quartered
  • 2 medium carrots, roughly chopped
  • 3 celery stalks, roughly chopped


  • 4 cloves garlic, smashed
  • 1 bay leaf
  • 1 teaspoon whole black peppercorns
  • 1 sprig fresh thyme or rosemary (optional)


  • 2 tablespoons apple cider vinegar (helps extract more nutrients)
  • 1 teaspoon salt (optional, adjust to taste)
  • Water (enough to cover everything)


Prep the Ingredients:

  • If using a roasted carcass, remove any large pieces of leftover meat (you can add them back later for more flavor).
  • Roughly chop the vegetables. There’s no need to be precise, as you’ll strain everything later.

Add to the Instant Pot:

  • Place all ingredients (bones, vegetables, herbs, vinegar, optional salt) into your Instant Pot.
  • Pour in enough cold water to cover the ingredients, but don’t exceed the max fill line.


  • Secure the lid, making sure the valve is set to “Sealing.”
  • Select “Manual” or “Pressure Cook” and set the timer for 60 minutes on High pressure.
  • The Instant Pot will take some time (around 15-20 minutes) to come to pressure before the timer starts.

Release the Pressure:

  • Once the timer beeps, allow a natural pressure release for at least 30 minutes. If you’re not in a rush, letting it naturally release even longer will yield deeper flavor.
  • Carefully release any remaining pressure manually.

Strain and Cool:

  • Use a fine-mesh sieve to strain the stock into a large bowl or container. Discard the solids.
  • If using immediately, skim off any excess fat on the surface.
  • Allow the stock to cool slightly before refrigerating or freezing.


  • Refrigerate: Homemade chicken stock will last for 3-4 days in the refrigerator.
  • Freeze: Freeze in airtight containers or freezer-safe bags for up to 6 months.


  • Bone type: Using bones from a roasted chicken will impart a richer, more savory flavor.
  • Add-ins: If you have them on hand, feel free to add extra veggies like parsnips, leeks, or even a piece of ginger.
  • Skimming fat: For a lighter stock, skim the fat off the cooled broth.
  • Uses: Homemade chicken stock enhances the flavor of soups, stews, sauces, and more!

Enjoy your delicious and nourishing homemade chicken stock!


No comments yet. Why don’t you start the discussion?

Leave a Reply

Your email address will not be published. Required fields are marked *