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5 from 1 vote

Instant Pot Chicken Stock

It's always Gr8 to have homemade chicken stock in your freezer!
Prep Time10 mins
Cook Time45 mins
Pressure Up & Release Time45 mins
Total Time1 hr 40 mins
Course: Soup
Cuisine: American
Keyword: Instant Pot Chicken Stock
Servings: 12 cups
Author: Anna

Ingredients

  • 4 pounds chicken, either a whole chicken or parts
  • 1 onion, cut in quarters (I don't peel the onion)
  • 3 ribs celery, cut in large chunks
  • 2 medium carrots, cut in large chunks (nor do I peel the carrots)
  • 3 garlic cloves, smashed and peeled
  • 1/2 teaspoon black peppercorns
  • 4 sprigs fresh parsley, optional
  • 5 sprigs fresh thyme, optional
  • 1 bay leaf
  • Water
  • Salt to taste, add at the end of cooking or when you use the stock, depending on the recipe you are making

Instructions

  • If the giblets are inside the cavity of the chicken, remove them. Then place the chicken in the inner pot of the Instant Pot.
  • Toss all the other ingredients into the pot and fill with water to about 1/2" below the max line on your Instant Pot.
  • Put the lid on and seal the lid. Make sure the pressure valve is in the SEALING position.
  • Turn on PRESSURE COOK and set timer to 45 minutes.
  • When cooking is complete let the pressure release slowly. If you do quick release, you will get a lot of spitting from the valve.
  • When the pressure is fully released, open the lid and use a large slotted spoon or spider to lift out the large pieces of chicken and vegetables. Then strain the stock into a large bowl or pan.
  • If you refrigerate the stock overnight, the fat will come to the surface and solidify, making it easy to remove and discard.
  • Once cooled with the fat removed, portion into freezer containers or bags. You will have stock for a while!

Notes

Gr8 Do Ahead Tips:
Once the stock has cooled you can portion it into freezer zipper bags. Keep it in your freezer for up to 6 months. 
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