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Chicken Stock
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5 from 2 votes

Instant Pot Homemade Chicken Stock Recipe

Rich and flavorful with a complex, depth of flavor that you simply cannot get from the store-bought chicken stock. Now with Instant Pot technology, a recipe that used to take 5-6 hours of slow simmering can now be accomplished in 45 minutes. A simple recipe with only a handful of ingredients, my Instant Pot Homemade Chicken Stock recipe can be made fresh to be used that day or frozen for up to 3 months before using.
Prep Time10 minutes
Cook Time45 minutes
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Course: Component
Cuisine: French
Keyword: chicken, Chicken Stock
Servings: 12
Calories: 9kcal

Equipment

  • Instant Pot

Ingredients

  • 2-3 Pounds Chicken Bones Crack the large bones with the back of the knife
  • 1 Onion Skin removed, quartered
  • 1 Carrot Peeled, halved, chopped
  • 1 Stalk Celery Chopped
  • 4-6 Cloves Garlic Skin removed, halved
  • 1 Teaspoon Black Peppercorns Whole
  • 2 Teaspoons Salt Optional
  • 2-3 Bay Leaves
  • 1 Sprig Fresh Rosemary
  • 6-7 Sprigs Fresh Thyme
  • 5 Sprigs Fresh Flat-Leaf Parsley
  • 3 Quarts Water

Instructions

  • Place all ingredients in the Instant Pot
  • Set for High-Pressure Cooking for 45 minutes
  • Let cool, remove as much oil from the surface as possible, strain, and refrigerate
  • Next day, after the grease has risen to the surface and hardened, scoop out the grease and discard
  • Refrigerate for 3 days or freeze for up to 3 months
Nutrition Facts
Instant Pot Homemade Chicken Stock Recipe
Amount Per Serving (1 cup)
Calories 9 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Sodium 406mg18%
Potassium 50mg1%
Carbohydrates 2g1%
Fiber 1g4%
Sugar 1g1%
Protein 1g2%
Vitamin A 923IU18%
Vitamin C 3mg4%
Calcium 18mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.