You’re not alone. We’re the same. This is the recipe!
The Instant Pot can make a flavorful chicken stock in just 2 hours. This is a great base for Soups, Stews, Risotto, and more! We’ll show you exactly how to do it!
What’s the difference between chicken stock and chicken broth?
The terms chicken broth and chicken stock are often interchanged (guilty!) Technically, they are two different preparations. Stock is made of bones, while broth contains more meat. The supply of chicken is cooked longer, which results in a more complex flavor and texture. ( source).
How to make chicken stock in the Instant Pot
It’s almost the same as making chicken stock on a stovetop. But it’s faster. (Thanks to pressure cooking!) you can set it and forget. It’s like having your chef but without the cost!
You’ll first need the carcass of a roasted chicken. (Or, for a shortcut, buy a precooked rotisserie from the store!) Save any bones and skin after eating the meat. You can freeze the bones if you don’t have time to use them immediately.
Add the chicken skin and bones to the Instant Pot along with the onion, celery, and carrots. It’s impossible to go wrong with these ingredients as the base of flavor!
Versatility is one of the best things about making homemade stock. Add a turnip, fresh greens, or bay leaves for a herby flavor. Black pepper and ginger can be added for spice.
Seal the lid after adding all ingredients and cook at high pressure for 45 minutes or 3 hours.
Strain through a fine-mesh strainer. After straining it, we store it in freezer-safe jars. Make sure you allow enough space at the top so that the pots don’t crack in the freezer.
The bones, skin, and juices from a whole roast chicken (organic or pasture-raised if possible // see for instructions on roasting).
- Peel and quarter one small onion
- Four cloves garlic, peeled
- Two medium carrots, roughly sliced
- Three stalks of celery, roughly chopped
- 1 tsp of sea salt
- 8-10 cups of water
- 1/2 tsp ground black pepper
- Two whole bay leaves
- Fresh parsley, one handful
- One small turnip roughly chopped
- Chop one handful of kale, chard or spinach
- Peel 1 inch of fresh ginger
- All ingredients, except the water, should be added to an Instant pot of 6 quarts or greater. Water should be added, but not more than the maximum line.
- Pressure cook for 45 minutes on high, an hour if you want a stronger stock, or 2 to 3 hours if you want a gelatinous bone broth. Let the pressure release naturally for 30 minutes or until the float-valve drops. Then, manually release the remaining pressure.
- Remove the inner pot and let it cool down for 10-15 minutes or until the broth is cool enough to touch.
- Then, strain the broth using a fine-mesh strainer and pour it into another pot or a large heatproof dish (or measuring glass), removing the vegetables and bones. You can use it immediately or store it in the fridge overnight. Scoop off any fat on top and throw it away.
- You can store leftover broths in the fridge for 3-4 days or in the freezer for up to 1 month or more. Store in glass jars that have a wide mouth and an inch at the top for freezer expansion.
- Use it in soups and stews.