Easy Instant Pot Chicken Stock

Easy Instant Pot Chicken Stock couldn't be simpler - toss everything into the Instant Pot then press on! Use in all your homemade soups and stews.

Prep Time 5

Cook Time 2

Total Time 2 5

Course Soup

Cuisine American

Keyword dairy free, gluten free, low carb, low fat

Method Instant Pot

Servings cups

Calories 17kcal

1 chicken carcass from a 3-4lb chicken raw or roasted (see notes)
2 medium-sized carrots chopped into large pieces OR 1 cup baby carrots
2 ribs celery chopped into large pieces OR 3-4 smaller celery stalks + tender leaves from the heart
1 yellow onion unpeeled, sliced in half through the root
1 head garlic unpeeled, sliced in half lengthwise
1 teaspoon black peppercorns
1 teaspoon salt
2 sprigs thyme, 6 chives, small handful parsley stems any or all

Place the chicken carcass + any extra bones (see notes) into the inner pot of a 6 quart Instant Pot then add remaining ingredients and fill with water to just below the max fill line. Secure lid on top then switch valve to “sealing” position.
Set Instant Pot to HIGH pressure then cook for 1 hour. Press the “keep warm” button if illuminated to turn it off. Instant Pot will take 20-30 minutes to come to pressure and start cooking.
When the timer is done, cook for another hour on LOW pressure (do not manually release pressure first). Again, be sure the “keep warm” button is not illuminated, indicating that it is turned off.
After the second pressure cooking round is done, let the Instant Pot release naturally - meaning, do not switch the valve to “venting” - for 30 minutes. Carefully, with your hand covered with a thick dish towel, switch the valve to "venting" to release remaining pressure.
Remove lid then let broth and Instant Pot insert cool slightly before pouring chicken stock through a chinois or fine mesh sieve into a large bowl, preferably with a lip to make transferring into jars or containers easier.
Once chicken stock has cooled slightly, pour into storage containers then refrigerate until chilled. Skim any hardened fat off the top if desired. Use stock within 5 days or transfer to freezer-safe containers and freeze for up to 12 months (use within 6 months for the best flavor.)

You can use a raw or roasted chicken carcass to make Instant Pot Chicken Stock. For example, after I’ve removed the wings, thighs, breasts, and drumsticks from a whole, raw chicken for another use, I’ll use the remaining chicken carcass to make the chicken stock. Or, if I’ve roasted a whole chicken, I’ll use the chicken carcass leftover after serving, plus the leg and wing bones, and extra juices and skin after all the meat’s been removed.
I have used a smoked chicken carcass before and don’t love the flavor of the final stock — it tastes a bit acrid.
To store in the refrigerator: pour the chicken stock into jars or airtight containers then refrigerate for up to 5 days.
To freeze: chill the stock completely in the refrigerator then pour into freezer-safe containers and freeze. Use within 6 months for the best flavor.
Freezer tip: if using glass mason jars for freezer storage, be sure to fill 1" below the lid line to account for expansion in the freezer.