Chicken stock is a true kitchen essential. And it’s incredibly easy and affordable to make Instant Pot Chicken Stock at home. Cook a delicious whole chicken, then transform the leftovers into a homemade stock that you can use in all your favorite recipes.
Suitable for gluten free, low carb, Keto, and Paleo diets. Post includes Weight Watchers points.
Chicken stock is a kitchen staple that effortlessly adds a rich flavor to all sorts of dishes. It’s an essential ingredient for soups, stews, sauces, casseroles, comforting pasta dishes, pasta dishes and more.
Purchasing the store-bought variety can be expensive, which is why learning how to make Chicken Stock in Instant Pot is a total game-changer. Especially when you have the leftover Instant Pot Whole Chicken bones to use up
Easy Instant Pot Chicken Stock
What is even better is that making this easy dump and start recipe means you know exactly what is in it. No extra additives, extra salt, or sugar. Plus you can customize this chicken stock recipe to perfectly suit your taste and your dietary needs.
Is There A Difference Between Chicken Stock And Chicken Broth?
Yes, there is. While both are made from simmering bits of chicken and other veggies in water, there is a small difference. Chicken stock is made using chicken bones, so is a bit more nutrient-rich from all the connective tissues and gelatin.
Chicken broth, on the other hand, is made by simmering chicken meat without bones. The two are often used interchangeably in recipes, so it is up to you to choose which you prefer when it comes to flavor and richness.
Why Make This Recipe
• Budget-friendly – making chicken stock Instant Pot is more affordable than store-bought.
• Avoid Waste – this is a great way to use up leftover vegetable scraps or veggies that are past their prime.
• Dietary – Suitable for gluten free, low carb, Keto, and Paleo diets.
Tools To Make This
- An Instant Pot.
- A fine mesh sieve.
- Measuring cups and spoons
How To Make Instant Pot Chicken Broth
Get full ingredients list and instructions from the recipe card below.
- Add all of the ingredients into the Instant Pot insert.
- Pour in the water.
- Place the lid on the Instant Pot, turn the valve to the sealing position, and set to pressure cook / manual pressure on high for 45 minutes.
- When done, allow for a natural pressure release of 30 minutes, then perform a quick pressure release to release the remaining steam.
- Strain and let cool slightly before transferring to storage containers.
- Once the stock has been refrigerated, a layer of fat may form on top. Simply use a spoon to remove and discard before using the stock.
note: cooking time does not include time for the Instant Pot to come up to pressure or for the pressure to release.
Tips For Success And Variations
- Make sure you are using the carcass of a cooked (roast, grilled, or rotisserie) whole chicken.
- To get the best flavor, be sure to include some of the chicken meat.
- Short on time? Freeze your leftover chicken carcass and make this stock later.
- For best results, strain the stock before using it.
- If you don’t have a strainer, then use a muslin cloth or cheesecloth instead.
- Save veggie scraps all week to use to make this stock.
- Don’t skip the fresh ginger, as this really makes the stock!
- For some kick, add in a pinch of chili flakes or chipotle pepper.
- Feel free to use different herbs such as rosemary, oregano, and basil.
- The cooking time shown does not include the time it takes the Instant Pot to come to pressure, or for the pressure to release.
How To Use It
- Swap this stock for water when cooking rice, risotto, or polenta.
- Whip up a delicious pan sauce.
- Turn it into soups, like this tasty Chicken Gnocchi Soup, and chilis.
- Use it to braise meat.
Storage
- Refrigerate – let cool and store in an airtight container for up to 5 days.
- Freeze – freeze for up to 3 months. Freeze in the portion sizes you want to use. If freezing in jars or bowls, make sure to leave space at the top as the liquid stock will expand as it freezes.
- Concentrate – if you are tight on space, you can reduce the stock to about half and then freeze it. When you are ready to use it, simply thaw and add an equal amount of water again.
- Pro tip: freeze the concentrate in ice cube trays or egg bite molds and then pop out a cube to use when cooking all sorts of recipes. No thawing necessary!
FAQs
To make bone broth instead, follow the directions above and cook for 2 hours under pressure.
Strain it using a fine-mesh sieve or muslin cloth. For even better results, double strain it.
Adding salt to the stock depends on how you are going to use it. If you are going to use lots of other seasonings that already have salt in them, then you may want to keep this salt-free.
Also If your chicken carcass (and skin if you put it in) has salt on, you may want to not add any additional salt in.
More Recipes You May Like
Other Easy Instant Pot Chicken Recipes
Weight Watchers Points
There is 1 Blue Plan SmartPoint in one serving of this.
Get The Instant Pot Chicken Stock Recipe
Instant Pot Chicken Stock
Ingredients
- 10 cups (2.37L) water
- 1 leftover whole chicken carcass
- 1 large carrot scrubbed and cut into large chunks
- 1 large white onion peeled and quartered
- 2 celery stalks roughly chopped
- 2 slices fresh ginger this really makes the stock!
- 1 teaspoon whole peppercorns
- 4 thyme sprigs
- 2 bay leaves
- salt to taste, (or not at all, depending on how you plan to use)
Instructions
To Make Chicken Stock:
- Add all of the ingredients into the Instant Pot insert.
- Place the lid on the Instant Pot, turn the valve to the sealing position, and set to pressure cook / manual pressure on high for 45 minutes.
- When done, allow for a natural pressure release of 30 minutes, then perform a quick pressure release to release the remaining steam.
- Strain and let cool slightly before transferring to storage containers.
- Once the stock has been refrigerated, a layer of fat may form on top. Simply use a spoon to remove and discard before using the stock.
To Make Bone Broth:
- Add all of the ingredients into the Instant Pot insert.
- Place the lid on the Instant Pot, turn the valve to the sealing position, and set to pressure cook / manual pressure on high for 2 hours.
- When done, allow for a natural pressure release of 30 minutes, then perform a quick pressure release to release the remaining steam.
- Strain and let cool slightly before transferring to storage containers.
Video
Notes
- Make sure you are using the carcass of a cooked (roast, grilled, or rotisserie) whole chicken.
- To get the best flavor, be sure to include some of the chicken meat.
- Short on time? Freeze your leftover chicken carcass and make this stock later.
- For best results, strain the stock before using it.
- If you don’t have a strainer, then use a muslin cloth or cheesecloth instead.
- Save veggie scraps all week to use to make this stock.
- For some kick, add in a pinch of chili flakes or chipotle pepper.
- Feel free to use different herbs such as rosemary, oregano, and basil.
- The cooking time shown does not include the time it takes the Instant Pot to come to pressure, or for the pressure to release.
- Storage – keep in an airtight container inside the fridge for 5 days, or freeze for up to 3 months.
- There is 1 WW Blue Plan SmartPoint in one serving of this.
Leave a Reply