Whip up a batch of instant pot chicken stock in no-time with this quick and easy tutorial.
Making chicken broth in the instant pot is quick and simple with this recipe for instant pot chicken stock.
Chicken stock has so many great uses from making flavorful instant pot soup recipes, to adding a little something extra to other instant pot recipes (like this salsa chicken taco recipe).
New to the instant pot? Check out our instant pot guide here.
To make the chicken broth, you will need leftover chicken bones, a handful of vegetables, spices, and water.
I used leftover rotisserie chicken for this tutorial, but you can also use up the bones from homemade chicken.
Don’t have an Instant Pot? Check out this recipe for overnight chicken stock in the slow cooker!
New to the instant pot? Check out our instant pot guide here.
Special equipment used to make instant pot chicken stock:
How to make chicken stock in the Instant Pot
Start by placing your bones and any unwanted meat in the bowl of your instant pot.
Top with veggies, water, and spices.
Cook on the soup setting for 30 minutes.
Natural pressure release.
Once your broth is ready, ladle it into a mesh strainer over a large mixing bowl.
Throw out the leftover bones and veggies, or reuse for another batch of instant pot chicken stock.
How to freeze Instant Pot Chicken Stock
Ladle the broth into mason jars using a wide mouth funnel.
If you plan to freeze the instant pot chicken broth, leave at least 1 inch of head space to prevent cracking of the glass as the liquid expands.
The instant pot chicken broth can be frozen for up to 3 months.
It can be defrosted overnight in the refrigerator, or on defrost in the microwave.
Update on freezing instant pot chicken broth
(updated 12/2018)
After having too many cracked jars, I am sad to say I no longer use this method.
Instead, I pour the cooled instant pot chicken broth into freezer safe zip-top bags.
I get as much air out as possible and seal them.
I freeze them flat so they take up less space and defrost quickly.
Recipes to make with Instant Pot Chicken Stock
- Instant Pot Loaded Baked Potato Soup
- Slow Cooker Chicken Tortilla Soup
- Broccoli Cheddar Soup
- 20 Minute Pesto Tortellini Soup
- Slow Cooker Chicken Pot Pie Soup
Quick and Healthy Instant Pot Chicken Stock
Ingredients
- Leftover bones and skin from 1 chicken carcas
- 1 onion
- 2 carrots
- 2 celery stalks
- 1 bay leaf
- 2 teaspoons salt
- 8 cups water
Instructions
- Place chicken bones and skin in the bowl of your instant pot.
- Roughly chop all vegetables and place on top of the chicken bones.
- Add in bay leaf, salt, and water.
- Set instant pot to soup for 30 minutes.
- Natural pressure release.
- Strain liquid through a mesh strainer into a large bowl.
- Ladle chicken stock into jars.
- Store in the refrigerator for up to 1 week or in the freezer for up to 3 months.
Nutrition Information:
Amount Per Serving: Calories: 86
Great post! I have a question- how long will the broth last in the refrigerator? I assume it cannot be stored at room temp? Thanks Aileen! ~Christa
Hi Christa, the broth is good for 1 week in the fridge. You can also freeze it for long term storage.
This recipe is great, and I use it all the time, but the cook time is misconceiving (and actually totally messed up my dinner the first time I did it.) When you factor in the time the Instapot takes to pressurize and then naturally release, the cook time is probably over and hour or so. Still, a great recipe and thanks for sharing.
Hi Carol! Thank you for bringing this to my attention. You are right, it is misconceiving. I am going to update the cook time to reflect the additional time need to come to pressure and release pressure.