How to Make Instant Pot Chicken Stock
With this recipe for Instant Pot Chicken Stock, making homemade broth has never been easier. Use this flavor-packed shortcut pressure cooker method, made with a whole chicken, onions, carrots, and celery.
The key to making great homemade chicken noodle soup, or any soup really, is using homemade stock.
Making it in the electric pressure cooker saves time, but it’s also much easier! There’s no need to stand over the stove skimming the stock. Plus, there’s no risk of overflows on your clean stovetop.
How to Make Chicken Broth in the Instant Pot / Pressure Cooker
This chicken broth recipe will work in any brand of electric pressure cooker, including the Instant Pot, Ninja Foodi, or Power Pressure Cooker XL.
Instant pot chicken stock is a one-step recipe. All you need to do is gather the classic stock ingredients: chicken, onion, carrots, celery, bay leaf, parsley, thyme, peppercorns, and water. Place them all inside your pressure cooking pot, seal it up and let it cook for 20 minutes.
After a natural pressure release, you’ll have deeply flavorful, golden-colored chicken stock to strain, remove the fat, and use right away.
Chicken Stock vs. Broth
What’s the difference between stock and broth? They’re often used interchangeably for home cooking.
Stock is used as an ingredient and is not salted. Broth is a complete dish that can be served.
In other words, when you turn your homemade Instant Pot chicken stock into a flavorful chicken noodle soup, it becomes broth.
Canned vs. Homemade Chicken Stock
We love canned stock for convenience and quick meals. But whenever we’re making a dish in which the broth really shines, like chicken noodle or another clear soup, the stock you use is so important. That’s when we always choose homemade chicken stock.
And if you’re looking for an even faster shortcut than pressure cooker chicken stock, our Electric Pressure Cooking Cookbook features a superfast recipe that starts with rotisserie chicken.
Freezing and Storing Chicken Stock
You can easily make a big batch of homemade stock and freeze it for later.
Let the stock cool fully, then store in an airtight container in the freezer for up to 4 months. It refreezes well, so you can remove the amount of stock you need for a recipe and place the remaining broth back into the freezer.
Tip: Freeze the stock in small containers. Then you can easily pop one out of the freezer to make broth without defrosting a big frozen block.
If you want to use your freshly made stock within a few days, keep it fresh in the fridge for up to three days.
Seasoning Chicken Stock
This chicken stock recipe calls for the classic French seasonings and herbs. However, if you don’t have one of them on hand or your family doesn’t love parsley, for example, you can easily change up the flavorings to suit your needs.
Other herbs and spices are all nice ways to change things up! Try rosemary, white peppercorns, ginger, dried chilis, and garlic
Recipes to Use Instant Pot Chicken Stock
Once you have a full pot of freshly made chicken stock at home, try these favorite recipes:
- Classic Chicken Noodle Soup. If you’re taking the time to make homemade chicken noodle soup, try making your broth from scratch as well. You’ll notice a big flavor increase!
- Pressure Cooker Spicy Chicken Soup is a twist on a classic with a kick. Jalapeños and taco seasoning plus crispy tortilla chips and shredded cheese.
- Instant Pot Pumpkin Chicken Corn Chowder is the perfect recipe for early fall. A creamy pumpkin-flavored broth with tender chicken and fresh corn.
- Broccoli Cheese Soup has a 1-minute cook time, so it’s a great choice for busy nights. A creamy soup that’s packed with broccoli and carrots.
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Instant Pot Chicken Stock
Homemade Instant Pot Chicken Stock is the easiest way to make delicious broth—made in your pressure cooker with whole chicken, onion, carrots, celery, and seasonings
Ingredients
- 1 whole chicken (about 4 pounds)
- 1 large onion, coarsely chopped
- 2 large carrots, roughly chopped
- 2 celery stalks, roughly chopped
- 3 garlic cloves, smashed
- 1 bay leaf
- 5 sprigs fresh parsley
- 3 sprigs fresh thyme
- 1/2 teaspoon whole peppercorns
- 8 cups water
Instructions
- Add the chicken to the pressure cooking pot. Then add chopped onions, carrots, celery, and garlic. Add the bay leaf, parsley, thyme, and peppercorns. Carefully pour in the water.
- Lock the lid in place. Select High Pressure and a 20 minute cook time. When the cook time ends, allow the pressure to release naturally. When the valve drops, carefully remove the lid.
- Allow the stock to cool slightly. Pour the stock through a fine-mesh strainer set over a very large bowl or pot. Discard bones, skin, vegetables, and herbs, and set aside the cooked meat.
- Cover the bowl and refrigerate. When chilled, skim the fat from the surface.
Notes
* I like to use the meat for chicken noodle soup.
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Nutrition Information:
Yield: 8 Serving Size: 1 cupAmount Per Serving: Calories: 195Total Fat: 10gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 66mgSodium: 88mgCarbohydrates: 4gFiber: 1gSugar: 1gProtein: 21g
Nutrition information is calculated by Nutritionix and may not always be accurate.
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I have a 5.5 lb chicken. Would I add any cook time for the larger chicken? Sorry but I am new to pressure cooking. Thanks.
Hi Chris – first, have you tried to see if the chicken will fit in your pot? If you have a 6 quart pressure cooker, you may have to cut it to get it to fit. If you have an 8 quart pressure cooker, it should fit without cutting. I would add 5 minutes for the larger chicken and check that the chicken has reached 170°F in the breast. Homemade chicken stock is awesome – enjoy!
I know this is an old post but I just ran across it after figuring out I cooked my chicken too long. I cooked a whole chicken for broth and meat to make chicken and dumplings but I pressure cooked it for 40 minutes – awesome broth but there is no way I can use the chicken as intended (tastes fine but will absolutely dissolve if I place in hot broth!) – any thoughts on what I can use it for besides chicken salad??? Lesson learned to check a reliable source and not just some pin on Pinterest!
Hi Patty – chicken does lose it flavor if it’s cooked to long for broth, but it’s nice that you have awesome broth. You could stir it in after cooking in most casseroles that have strong flavors like this one https://www.pressurecookingtoday.com/spanish-style-chicken-and-rice/
What changes would need to be made if using an 8lb chicken?
Hi Teressa – you’ll need to have an 8 or 10 quart pressure cooker to fit an 8 lb chicken and you’ll double the ingredients – only use as much water to fill it to the 2/3’s line – it’s okay if the chicken is above that line but not the liquid. Then you can add more water after removing the chicken so the broth isn’t too concentrated.
barbara can u put frozen dumplings in instant pot
Hi John – you can cook frozen dumplings in the Instant Pot. You’d cook them pot in pot like this https://www.pressurecookingtoday.com/pressure-cooker-asian-steamed-dumplings/ Enjoy!
Such a thorough article. I have read others before but not explaining so much or giving as many tips as you do I read all the comments and Gayle mentioned returning the bones to the broth and cooking again. I haven’t done that, but many say to freeze the carcasses and you can use 2 or 3 of them together to make the next pot of stock. I do have several in the freezer but haven’t used any yet. I just wanted you to be aware of that as well so you get the most of your chickens. Thanks for sharing your knowledge with us.
Thanks for sharing that tip Sue!
In the customs of Jews from Northern Europe there is something called ‘shmaltz’. Basically rendered chicken fat. Clean the fat off the stock but cook it a bit more so it almost browns but does not this slightly reduces the volume.. Makes the best matza balls:)
https://en.wikipedia.org/wiki/Schmaltz
Hi Barbara, I am Anna. I am new to Instant Pot Pressure Cooker. Don’t understand and where i find Natural Pressure release. thanks
Hi Anna – I did an entire post about releasing the pressure https://www.pressurecookingtoday.com/quick-pressure-release-or-natural-pressure-release/. Have fun!
I made a few of your recipes and every one is superb! I have neighbors who are “obsessed” with the chicken tomatillo soup with hominy (I’ve made it 5 times) and my new personal favorite is the roasted cauliflower with barley risotto. I could become a vegetarian if every meal tasted that great!
While I’d purchased my Instant Pot prior to discovering PCT, I’ve encouraged all my friends to buy one of these beauties via your website so you’ll receive an affiliate commission. You so deserve the support!
What a sweet comment! Thank you so much. It really brightened my day. I’m so glad you’re loving my recipe and sharing them with your friends. Your support means so much to me.
Hi, I’m wondering why you don’t have to skim the stock as it simmers? I use the pressure cooker but I first bring the water to boil and skim the impurities before I cover with the lid and turn on the pressure cooker. Thanks.
Hi Judy – I just don’t get that nasty foam when I cook it in the pressure cooker. You can see in the pictures how clean the stock is. Chilling the stock allows you to easily remove the fat and impurities without skimming it. Have you tried not simmering it first?
Ohhh
I love your site.
Discovered it a couple of years ago and it got me pressure cooking again. Now check it all the time!
I also check back when I can not remember the timeing on cooking something.
I have chicken in the pressure cooker now and when it has cooked, cooled and I have pulled the meat off of the bones I throw the bones back in add more liquid and pressure it for an additional 10 to 15 minutes. Then I strain it and let it chill, take the fat off of it and have a wonderful glutinous stock . Which I have been know to then pressure can to have stock on hand at any time!
Thanks Becky! I love the idea, especially canning the stock so you can use it later.
Could this be done with frozen chicken? I have a combo pack with wings and legs that I bought on mark-down intending to cook soon. Well things happened and I stuck it into the freezer to keep it from going bad. I’m afraid to stick it in the fridge to thaw fearing it will go bad.
I haven’t done it, but I think it would work well. I cook frozen chicken breasts in the pressure cooker often. I would add an additional 10 minutes to the cook time. Let me know how it goes. I think getting it to fit might be the hardest part depending on what shape it was frozen.
Thank you for your suggestion. My husband cooked it tonight while I was finishing school with my children. He cooked the chicken 20 minutes then did a manual release. He then took the broth and made your chicken noodle soup recipe. It was yummy! We WILL be making this again.
Thanks for the update. So glad you enjoyed it. Homemade broth makes the best soups.
Hi Barbara, I’m getting ready for Turkey day and am in need of some stock for stuffing. Within the last year, I purchased a pressure cooker and love it. About how many cups would you say this stock recipe yields?
Hi Julie – pressure cookers are so easy to love 🙂 It makes about 8 cups of stock depending on how large your chicken is and how much water you can fit in your pressure cooker. Don’t fill it past your maximum fill line. I also have a turkey stock post. https://www.pressurecookingtoday.com/2012/11/pressure-cooker-turkey-stock/ Thanks for the question.
Chicken fat used for cookies does not leave a chicken favor?
I’m not sure how she cleans it for cookies, but I’d likely try it first sautéing onions or something savory where you’d appreciate the flavor boost.
“Chicken fat used for cookies does not leave a chicken favor?”
Not really — fat is fat. By the time you clean it, it doesn’t have much chicken flavor and I have never noticed it in the cookies.
You clean fat by first, allowing the strained stock to chill overnight in the fridge. Then you can use a shallow spoon (I have a silicone one that is almost flat and fairly broad across) to lift off the fat that has come to the top. It won’t be hard like beef fat might be but it’s obviously different from the broth and fairly easy to remove. However, you can’t usually get just fat, you almost always have some broth and possibly a little pieces of chicken. So then you put it in a sauce pot with some water and bring it back to a boil briefly. Then you put that back in the fridge to harden again. Peel that fat off the next day — any impurities should have dropped to the bottom of the pot. Then all you have to do is remove the remaining water by cooking it briefly until it evaporates and only the fat remains. When you make cookies with it, they stay somewhat soft because the chicken fat doesn’t harden like butter or margarine. It takes a little time but not a lot — most of the time is in waiting for the fat to come to the surface so you can remove it for the next step.
Try it sometime. But I think the most important part of my original comment is to interupt the process to remove the chicken meat before it gets over cooked and then finish cooking the heck out of the skin and bones for the best broth.
I should have mentioned that when you recook the fat, don’t overdo it because it can burn and then it won’t taste good. All you are really trying to do is make the fat liquid briefly so that impurities can become untangled and drop to the bottom. The second time you just want to get rid of the water that remains so just enough heat and time to do that.
Thanks for the additional info Gayle!
Have you tried this method? Using all the same ingredients, cook for just long enough to cook the meat properly, 16 to 20 minutes depending on the size of the chicken (or use cut up chicken WITH skin and bones and less time). Allow to cool enough to handle, remove the meat, and reserve in fridge. Return the bones and skin and even add some new veggies, to the light stock already in the pressure cooker. Add a cup or two more water. Cook on high for about 40 to 60 minutes — timing isn’t that critical once you get past 30 but I like to go to at least 40 minutes. I pick out the bones with tongs first, then pour the stock through a sieve, pressing to get all the liquid. Discard everything but the broth, which goes in the fridge. Next day, remove the fat and you will have a stock underneath that will probably have gelled overnight. And, if you want to clean the fat, it can be used when making cookies and a number of other things. When done, you will have good chicken meat and low-fat broth for the soup and some good chicken fat for baking. Takes longer but makes a super good stock.
Hi Gayle – sounds like a great way to use every little bit. I never would have thought of saving the fat.
The cleaned chicken fat is good to use in bread making too. Or, to fry or brown other meats.