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–+ servings
image of chicken stock in instant pot before its been strained of vegetables and meat

Instant Pot Chicken Stock- Quick and Easy

Brenda Lanzilli
Delicious and healthy homemade chicken stock in a fraction of the time using the Instant Pot pressure cooker!
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Prep Time 5 minutes
Cook Time 45 minutes
Natural Release Time 30 minutes
Course Soup
Servings 3 Quarts

Equipment

  • 1 Pressure Cooker AKA Instant Pot 8 quart (7.57 l) capacity

Ingredients
  

  • 3 pounds chicken wings or 3-4 lbs whole chicken if using meat for soup or other purpose
  • 1 medium yellow onion cut in half
  • 2 medium carrots cut in half
  • 2 large celery ribs cut into thirds
  • 1 head garlic cut in half
  • 2 bay leaves
  • 10 stems fresh flat leaf parsley
  • 10 stems fresh thyme
  • 1 tsp whole peppercorns
  • 2 tsp sea salt
  • 2 tbsp apple cider vinegar

Instructions
 

  • Add all ingredients to the instant pot. Add water just to the max fill line.
  • Secure the lid with a valve set to seal. Using the manual pressure cook setting, set pressure cooker to high for 45 minutes. Once cook time has finished, allow it to naturally release for at least 30 minutes. Turn the release valve to vent and remove the lid.
  • Remove the chicken from the pot. Reserve the meat for future use (chicken soup would be a great idea, that's what I did!)
  • Strain out vegetables and herbs, discard.
  • Pour chicken stock through a fine mesh strainer and then again through a fine mesh strainer with lined with a cheesecloth to catch the smallest impurities before storing in an airtight container.
  • Let the stock cool to room temperature before refrigerating or freezing. Stock can be stored in the refrigerator for 5 days or in the freezer for up to 6 months.

Nutrition

Serving: 3quarts
Keyword chicken stock, homemade, instant pot, stock
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