This recipe for Instant Pot Chicken Stock is the easiest, most economical way to prepare chicken stock at home. Directions for how to make Instant Pot Bone Broth as well.
Turn your kitchen scraps into treasure with this simple recipe for Instant Pot Stock. Made with chicken bones, vegetable scraps, and seasonings, this stock comes together effortlessly and is more flavorful than ANYTHING you can purchase!
So the next time you have chicken bones from an Oven Roasted Rotisserie Chicken, Instant Pot Rotisserie Chicken, or even bones from a Roasted Turkey, save them to make the most flavorful bone broth you have ever had!
Probably the number one ingredient I use in my kitchen is Homemade Chicken Stock.
From Creamy Cheesy Chicken and Rice, to Chicken Pot Pie, to Potato Soup, I use chicken stock as the base of many meals.
I started making homemade broth decades ago, when I needed to have Gluten-Free, MSG-Free, Corn-Free, and Dairy-Free Stock.
You would think that would be easy to find at the store--well, 15 years ago it wasn't so easy! And while it is easy to find stock that meets my dietary needs now, I still choose to make my own at home.
Why is Homemade Better?
- More Flavorful. The instant pot really develops the flavors in stock, making it much richer than store-bought stock.
- Economical. Using my frugal tip for using vegetable scraps to make this stock, it can be made essentially for free! Quality stock, it is at least $2.50 for 4 cups. Considering I use stock several times a week if I purchased stock from solely from the store, I would quickly spend a small fortune.
- Quality Control. By making stock or bone broth at home, you know exactly what goes into your stock! No yeast extract, no msg, no caramel color, no gluten. Plus you can control the amount of sodium.
Difference between Broth, Stock and Bone Broth
- Broth: A cooking liquid that has been flavored with something (like vegetables, fish, meat, etc). Broth is typically more clear and not simmered as long as stock.
- Stock: Cooking liquid simmered for a long period of time with bones. Stock is typically rich in color.
- Bone Broth: Bone broth is made with bones (which are typically roasted) and simmered for such a long time, gelatin and trace minerals are released from the bones and the bones are able to be broken or crumble easily after cooking.
You can read more about the technical differences here.
Today, I am showing you how to make both Instant Pot Chicken Stock and Instant Pot Bone Broth.
Ingredients Needed
- Water
- Chicken Bones: Use the bones from a roasted chicken, chicken breasts, chicken thighs, even chicken wings. You can also make stock using the bones from a turkey or turkey breast. One tip: While you can use the bones from Homemade Rotisserie Chicken--DO NOT use the bones from a store-bought rotisserie chicken or your broth will be WAY too salty!
- Vegetables or Vegetable Scraps: A HUGE money-saving tip is to save the peels from carrots, ends of onions, and celery scraps and store in a freezer-safe bag to use to make homemade stock. Just be sure to wash your vegetables well before peeling or chopping and add to your vegetable scrap bag as you accumulate scraps. Of course, you can make this stock with fresh vegetables as well.
- Seasonings: I use bay, thyme, peppercorns, and salt to season my stock and bone broth. You can use garlic cloves, parsley, ground pepper, or rosemary as well.
How to Make Instant Pot Chicken Stock and Bone Broth
- If using a metal strainer insert (this makes clean-up SO much easier!), place inside instant pot.
- Place bones of leftover roasted chicken in Instant Pot or strainer.
- Place scraps of carrots, celery, onions, or full vegetables in Instant Pot or strainer.
- Season with salt and herbs.
- Cover with water. Be careful NOT to overfill Instant Pot. You do not want to fill your instant pot more than two-thirds of the way full. It is okay if the bones and stock are not fully covered.
- Place lid on pressure cooker and be sure vent knob is pointed towards sealed.
- Cook on High Pressure for 45 minutes for chicken stock and 120 minutes on high pressure for bone broth.
- Allow Instant Pot to release pressure naturally for AT LEAST 30 minutes, before releasing pressure manually.
- Strain chicken stock using strainer insert or over a large bowl using a strainer.
- Cool before transferring to storage containers.
- Once cooled, refrigerate until fully cooled.
- If desired, skim off any fat with a spoon and discard.
- Store in the fridge for 7 days or freeze for up to 3 months.
Use Bone Broth to Make
- Instant Pot Chicken Noodle Soup
- Instant Pot Chicken and Dumplings
- Instant Pot White Chicken Chili
- Instant Pot Smoked Sausage and Potatoes with Green Beans
Save yourself money and make your meals taste better with this homemade instant pot stock! I hope you enjoy the taste and savings this recipe will deliver to your family!
Instant Pot Bone Broth/Chicken Stock
A recipe for the easiest, richest Chicken Stock and Bone Broth using kitchen scraps and the Instant Pot.
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Servings: 12 cups
Calories: 1kcal
Ingredients
- 1 chicken carcass or bones from roasted chicken
- 2-3 cups vegetable scraps carrot peels, onions, celery, garlic, etc
- 1-2 sprigs fresh thyme optional
- 1 tablespoon kosher salt
- 1 teaspoon peppercorns
- 2-3 bay leaves
- 10 cups cold water
Instructions
- If using the strainer insert, place the insert into the inner pot of the instant pot.
- Place the chicken bones, vegetables, herbs, salt and peppercorns in the strainer or directly in the inner pot of the pressure cooker.
- Pour the water over the scraps. Feel free to add more water, but DO NOT let the water reach above two-thirds of the way full.
- Place the lid on the Instant Pot and be sure the vent knob is pointed towards sealed, not venting.
- Set cook time for High Pressure by hitting manual or pressure and using the plus or minus buttons to read 45 minutes for chicken stock and 120 minutes for bone broth.
- Once cook time has elapsed, let naturally release for at least 30 minutes.
- Strain stock and allow to cool slightly before transferring to containers to store.
- Once the stock has cooled and has been refrigerated, you may notice a layer of fat form on top of the stock. Simply use a spoon to skim that off the stock and discard.
Equipment Needed
Notes
- Time to Get to Pressure: 20-25 minutes
- Time to Cook: 45 minutes for stock and 120 minutes for bone broth
- Time to Release Pressure: 30 minutes
- Total Time: About 2 hours for stock and 3 hours and 15 minutes for bone broth.
- If you don't have vegetable scraps use 1 whole carrot, 1 onion that has been quartered, and 2-3 stalks of celery.
- While you can use the bones from Homemade Rotisserie Chicken--DO NOT use the bones from a store-bought rotisserie chicken or your broth will be WAY too salty!
- Feel free to add in 1 sprig of fresh rosemary, ¼ cup fresh parsley, or 2-3 cloves of garlic as well.
- Reduce the sodium by cutting the kosher salt in half, or omitting altogether.
- Store in fridge for 7 days, or freeze for up to 3 months.
Nutrition
Calories: 1kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 591mg | Potassium: 6mg | Fiber: 1g | Sugar: 1g | Vitamin A: 7IU | Vitamin C: 1mg | Calcium: 8mg | Iron: 1mg
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This post has been modified with new tips and a video in 2020 but was originally published in 2017.
Lisa Wichtendahl
You note to not use store rotisserie chicken as it might be too salty. My Jewel sells a No salt added rotisserie chicken. When comparing the No salt added cooked chicken sodium at 60g per serving and the uncooked whole chicken at 80g sodium per serving before you add any seasonings it seems that the No salt added cooked rotisserie chicken would be less sodium. Any reason why I could not use that?
Ronald K. Phillips
I'm wondering if anyone can tell me how one would know what the sodium nutritional value might be for this recipe? I'm trying to find a way to get a good, somewhat low sodium chicken stock to use with risotto and other dishes I make at home. The "low salt" broths/stocks at the store are VERY high in sodium in my opinion........and I'm on a somewhat low sodium restrictive diet. Thanks.
Kristen Chidsey
Hi Ronald! Made with a full tablespoon of kosher salt, this recipe has 580 mg of sodium per cup--which is fairly standard. However, you can make this with half the salt (or omit altogether) for a very low sodium recipe. Half the salt would equate to 240 mg.
Sandra
I made this Instant Pot stock with a rotisserie chicken carcass and so did my daughter. Neither one was too salty. The stock is delicious and inexpensive to make. Thank you for the recipe!
Kristen Chidsey
Thanks so much for sharing that Sandra
Donna
Your recipe is excellent. I use it all the time. I also use it to make Turkey stock. Thanks!
Jennifer
I use Costco's rotisserie chicken all of the time to make my stock for canning. Have for years with no issues with flavor/salt.🤷♀️
Kristen Chidsey
Thanks for sharing that feedback Jennifer.
Cindy Lucento
I often use the bones from a rotisserie chicken. I just add water and veggies, no seasonings. This way there is not too much salt. I adjust for flavoring when I use the broth to make a soup or whatever I am using the broth for.
Howard
will the chicken bones from an insta pot whole chicken work?
Kristen Chidsey
Absolutely! I use my recipe for Rotisserie Chicken 90% of the time myself.
Jay
Trying this tomorrow to make a chicken and rice soup. I had a question though. Is it possible to can this broth, and how long would it last?
Kristen Chidsey
Hi Jay! I am not an expert on canning--I freeze my leftover broth instead. Here is an article I found on how to can chicken broth, but I have not tried it myself.
Angel
Why not feel more than 2/3 please? I have a fill line on mine that I do not go over, but I believe that is higher than 2/3. Thank you in advance.
Also, you might amend your original recipe to have a note saying with regard to rotisserie chickens, omit salt, rather than do not use. I also have successfully use them.
Kristen Chidsey
Thanks for letting me know you have had success using rotisserie chickens and omitting the salt. I think it depends on the brand--some are REALLY salty! As for the 2/3rd's rule, there needs to be room for pressure to build. As long as you don't go over your fill line, you should be fine. Just be sure to do a natural pressure release.
charles
Yikes!! Remove the chicken fat and DISCARD? Chicken fat is my go to favorite fat to use for so many dishes. Save the chicken fat and use it.
Kristen Chidsey
Good point! If you like the flavor it adds, by all means, save to use. It is a personal preference.
Patricia Fletcher
Regarding scooping the fat off the top. I read that as long as you don't puncture the film of fat on top of the jar, the broth or stock should last a very long time not sure how that works. Once you puncture that film of fat it lets the oxygen in and won't last as long, I think I read two or three maybe four days. With it sealed on top of the jar with fat, I've read that it will last for months in the refrigerator. Mine doesn't last that long, I'm not sure I would trust it. Much better to freeze it if you're going to keep it longer. The fat is important.
Kristen Chidsey
I would have to research that more myself, but in theory, it makes sense. Thanks for sharing!
Kay
Should the chicken carcass be cooked, or is raw ok?
Kristen Chidsey
Hi Kay! I recommend using a cooked carcass for the best flavor.
Debbie Grant
what kind of containers do you use to store it? Thank you
Kristen Chidsey
Hi Debbie! I use ball jars if storing in the refrigerator. If storing in the freezer, I use freezer-safe plastic containers.
Lacie
Can’t I just use store bought and not add the salt from the recipe? Lol. Or have you tested that?
Kristen Chidsey
Hi Lacie! Many have left me know they do this with great success 🙂
Lisa Barker
I love using this recipe! I'm making it for the third time and hnfortunately don't have any celery so I'm using one onion and three carrots. I'm so used to cutting off the roots and skins of my onions that I can't fathom using them in my stock. Is it really okay to use because I'll be straining it all out anyway? Have you ever added any other veggies? Like bell peppers, mushrooms, spinach, or yellow squash? Thanks again for the amazing recipe!
Kristen Chidsey
Hi Lisa! I have been using them for years with great success. I do wash the skins to remove dirt. I wouldn't use peppers, as the flavor will overtake the stock. Mushrooms are great in the stock, as they add earthiness. Spinach will turn the stock a bit green and could be bitter as well.
Angel
Absolutely! Slice in half (onion) quarter it(makes more room) no need to peel. (Garlic) smash and toss in. (Celery) green leafy tops and all. Bay leaf I have found at the amount called for in the recipe, is VERY strong so I cut it to 1 large. Strain when done, enjoy!
Lydia
I always use store bought rotisserie chicken carcass for my bone broth. Never had a issue with saltiness, just leave out the salt.
Nikki Tabaka
I completely agree! I get the rotisserie chicken almost each week to use for the stock and then to make https://www.aspicyperspective.com/southwest-chicken-detox-soup/
and have never had an issue with saltiness...it's a great way to use up veggies from the week prior!
rebecca
I agree with the last 2 comments. I use store rotisseried chicks all the time and have never noticed an excess of salt
Kristen Chidsey
Thanks for your input! That is great to hear and will help others.