Tutorial for making Instant Pot chicken stock using a whole chicken or chicken bones. It’s the easiest way to make bone broth in your pressure cooker! Use chicken stock to make Instant Pot Chicken Noodle Soup.
The Instant Pot has become a fabulous tool in my kitchen to help get healthy REAL FOOD on the table – fast. After the Instant Pot whole chicken, Instant Pot brown rice and Instant Pot beans, I think that I’ve discovered one of my favorite recipes: Instant Pot chicken stock!
I used to make slow cooker chicken stock, but it takes a full 24 hours to make one batch. If you only have a slow cooker, then this isn’t a bad way to make chicken stock at all. I’ve been doing that for YEARS and I’ve gotten along just fine.
But I LOVE the fact that I can make chicken stock in under an hour (including coming to pressure, cooking and pressure release). This means that I can make a triple batch of Instant Pot chicken stock BEFORE LUNCH!!
How to Make Instant Pot Chicken Stock
Not only is chicken stock in the Instant Pot (AKA: electric pressure cooker) very quick and easy, It’s also:
- Versatile. Use any vegetable scraps that you have on hand, or use none. You’re still going to get an amazing stock.
- Delicious. Chicken stock adds the most amazing depth of flavor to recipes. Use it in place of water as a base for soups, rice, casseroles.
- Healthy. Bone broth is full of nutrients, collagen, amino acids and minerals. All wonderful things for our bodies.
Ingredients for Instant Pot Chicken Stock
- Chicken bones (from one whole chicken, or saved bones)
- Apple cider vinegar
- Vegetables and aromatics, if desired (onion, celery, carrots, etc., can be whole or scraps/peels)
- Water
Psst! Want to kick this up a notch? Try finishing this recipe with a pinch of finishing salt! I love Ava Jane’s Kitchen because it doesn’t have microplastics (gross, right?) and it’s SO GOOD! Plus, you can get a bag for just 1¢!! Just add a pinch – or a teaspoon -to this flavorful broth! (Get your penny bag of salt on this page.)
Notes on Homemade Chicken Stock Ingredients
The only ingredient you MUST have to make Instant Pot chicken stock are chicken bones.
A lot of people add carrots, celery, onions and garlic… even herbs to enhance the flavor. I’ll jump on board with that and say that chicken stock made with these aromatics is truly delicious, but they’re not required and I certainly wouldn’t suggest you waste carrot and celery on chicken stock if it’s the end of the month and you’re down to just a few grocery dollars left.
However, you can save money by saving the ends and peels of these specifically for stock. I keep a freezer bag in my freezer just for these things. It lets me add amazing flavor to my chicken stock without wasting a single penny.
How to Make Chicken Stock in the Instant Pot
- Place all the ingredients in the Instant Pot and fill with water to the max line.
- Seal the pressure valve, and press the “soup/broth” button. Or use the manual button.
- Adjust the timer to cook for 30 minutes.
- When the timer has gone off, naturally release the pressure (i.e. do nothing). This usually takes about 15 minutes. Pour the contents of the Instant Pot through a colander into a large pot.
- Freeze or can the chicken stock if you are not using right away. If you still have bones, repeat this process as desired.
How to Use a Whole Chicken for Instant Pot Chicken Stock?
Sometimes I don’t have any chicken bones or scraps in the freezer, because I may have literally made stock just a few days before and used it all up!
In this case, just adjust your meal plan. For example, I might put chicken alfredo and southwestern chicken salad on the menu and start the week off by making Instant Pot whole chicken.
I put two oranges cut in half at the bottom, all the cloves from a head of garlic, and fresh herbs that I got marked down at Kroger (a poultry blend of sage, thyme, rosemary and bay leaf) on top of the chicken. You guys – the smell from this chicken was out of this world!! I don’t think I’ve ever been so excited to have salad for dinner, LOL!
As soon as the chicken was cool, I picked all the meat off and put the bones right back into the pot.
That’s exactly what you see in these photos. Other than taking the oranges out, everything is the same.
- I’m re-using the garlic.
- Re-using the herbs.
- Re-using the chicken bones and skin (plus the innards that I set aside before cooking the whole chicken).
- I’m even re-using the juices that came out of the chicken when I first cooked it!
What I added to the leftover chicken bones is three carrots, one onion and the light green inner portion of a head of celery (about three ribs worth, plus the leaves).
Again, you don’t HAVE to add these aromatics. They’re entirely optional and ONLY if you have room in your budget or leftovers ends in the freezer.
How to Get More Chicken Bones for Instant Pot Chicken Stock
I don’t make Instant Pot whole chicken every week, but we do eat chicken and we keep ALL of the chicken bones. It doesn’t matter how the chicken was cooked, we keep the bones. We even keep the bones leftover from dinner plates!
Every single chicken bone goes into a gallon plastic freezer bag labeled “chicken stock” that I keep in the freezer. When the bag is full, that’s my sign to make chicken stock.
Note: Some people even save store-bought rotisserie chicken bones, and also the chicken carcass from an oven roasted chicken.
How Many Times Can You Reuse the Bones?
Remember that you can re-use the bones to make even more chicken stock!
You can! In fact, when I make Instant Pot chicken stock, I make a triple batch. I buy organic chicken from the grocery store and have learned that I can get about three rounds of stock before my bones turn to mush.
Every bird is different though, so you’ll have to play with it to see how many batches of stock you can get.
For example, I made stock for my sister-in-law and was only able to get two solid batches of stock. She buys her chicken from a local (to her) Amish farm and after two rounds, there were literally no bones left!
My Instant Pot Chicken Stock Routine
- After I make my first batch of Instant Pot chicken stock, I put my colander on top of a really big stock pot (I have this one) and strain.
- Then I dump what’s in the colander right back into the Instant Pot, add water to the max fill in, a splash of apple cider vinegar and I hit “soup” to make another batch.
- I repeat this twice, for a total of three batches of stock. Toss the bones and vegetables into the trash or compost them if you’d like!
- I let the chicken stock cool overnight, and then portion it into freezer-safe containers (or reuse yogurt containers).
Notes: I use a fine mesh strainer to catch any solid remnants as I ladle stock into a large measuring glass. Then I pour the stock into the yogurt containers.
You don’t HAVE to use a measuring glass, but I like to know how much stock I froze in each container so I know I’m using the right amount for recipes.
Recipes Using Instant Pot Chicken Stock
- Instant Pot Chicken Noodle Soup
- Easy Instant Pot Chicken Detox Soup
- Cream of Chicken Soup
- Slow Cooker Quinoa Cacciatore
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Instant Pot Chicken Stock
Tutorial for making Instant Pot chicken stock using a whole chicken or chicken bones. It’s the easiest way to make bone broth in your pressure cooker! Use chicken stock to make Instant Pot Chicken Noodle Soup.
- Prep Time: 5 mins
- Cook Time: 30 mins
- Total Time: 35 mins
- Yield: varies
- Category: Sauces/Condiments
- Method: Instant Pot
- Cuisine: American
Ingredients
- chicken bones (from one whole chicken, or saved bones)
- 2 Tbsp apple cider vinegar
- aromatics, if desired (onion, celery, carrots, etc., can be whole or scraps/peels)
- water to fill the Instant Pot to the max line
Instructions
- Place all the ingredients in the Instant Pot and fill with water to the max line.
- Turn the pressure valve to “sealing” and press the “soup/broth” button. If you don’t have that button, you can press the “manual” or “pressure cook” button so your pot is on medium pressure.
- Use the “-” and “+” buttons to adjust the timer to cook for 30 minutes.
- When the timer has gone off, use natural pressure release (i.e. do nothing) to let the pressure come down on its own. If you are in a rush, you can use the quick release pressure method, but be careful when turning the valve from “sealing” to “venting” so that your hands and face are NOT over the holds of the vent.
- When the pot is finished venting and the float valve has come down, pour the contents of the Instant Pot through a colander into a large pot.
- Freeze or can the chicken stock if you are not using right away. If you still have bones, repeat this process as desired.
Dorothy Warwaruk
I made this comment once before, but had received no answer. When I print off a recipe part of the bottom of the page does not print off, so I have to hand print what doesn’t print. What is wrong?
Also I appreciate the 1x, 2x, 3x for ingredients. However it would take ages to measure 15 tbsp of parsley or 18 tbsp of dried dill e.g. Could you please give the amounts like that in 1/4 c. or 1/2 c, please?
Thank you so much.
Shelley
Hi Dorothy,
I’m reading through the comments here and have an answer for you, although you’ve probably figured it out.
I have the same problem figuring tablespoons and teaspoons to cups, so I go to Google and just search! I just searched “15 tablespoons to cups” and it showed me this answer: 0.938 us cup. So, the answer to this particular question would be: almost one cup.
This is such a great tool in our modern society💙 I hope you’re having a great day👍
Debby
I never have used bone broth before. I love this and it is so fun using homemade broth in other recipes. Thanks
Sue
Your recipes sound great! My question is this – if you save and use peels, ends, skins from other veggies to make your stock, do you scrub the veggies first? For example. I don’t scrub carrots before I peel them. Can I save them for my instant pot stock?
Tiffany
Sure! I’d soak them in a veggie wash first though, to remove the dirt. 🙂
John
I boned out a turkey this thanksgiving then rolled it up with part of a pork butt inside and grilled/smoked it. All the bones and trimmings I put in the instant pot and used this recipe to make stock. It turned out perfect.
Tiffany
That sounds delicious!
Kim
I followed the recipe using saved bones from an organic chicken with two carrots and a stalk of celery. The stock though was flavorless and clear in color. Should I have done something different to have better results?
Tiffany
Hi Kim! Every batch of stock will be different, but the color and flavor shouldn’t deter you. I just made stock last week with a chicken from my sister-in-law’s backyard and it was nearly as clear as water! For more color, add onion peels. Garlic will add flavor too, and you can add salt BUT I’d recommend against that and just salt the meal as a whole instead.
Kim
Thank you so much for the help. I really appreciate it.
Michelle
Maybe add just enough water to cover the bones or so there is about an inch over
Terri
How much time do I add to total cooking time when using frozen chicken bones?
Tiffany
None!
Debbie
My instant pot only has high and low pressure settings, which should I do?
Cessy
Do you use the bones from eaten meat of only your family or from guests plates too? Sounds kinda gross! Surely not if someone is sick?
Tiffany
We don’t save the bones if we have company over, just when it’s our own family. 😉
Lynn
I followed your recipe but the broth turned out pretty watered down. Nothing like the yellow broth in your picture – more like cloudy water. What size instant pot do you use for this recipe?
Tiffany
I have an 8 quart IP, but the size shouldn’t matter for stock. I’m sorry yours didn’t turn out! I’ve used this method several times and it’s been wonderful each batch.
Michelle
Maybe add just enough water to cover the bones or so there is about an inch over
Pat
I use plastic jars for freezing my broths, soups beans and sauces. I save 18, 32 and 40oz jars. I like the security of a screw on lid! They don’t leak like bags unless you’re impatient a poke a hole in it with a knife while trying to get frozen stuff out!! :–( I save mostly peanut butter and mayo jars.
Tiffany
That’s a great idea Pat!
Becky Smith
I make bone broth for my dogs and have beef bones from a steer we butchered. Would you recommend cooking these bigger bones longer than for the chicken broth? IAnd would it hurt if the bones stick up higher than the fill line as long as the water isn’t any higher than the line?
Just getting started with my cooker (it’s not an Instant Pot brand) and have only done some minor canning so far. Anxious to get started actually cooking with it and love your blog.
Tiffany
Hey Becky! Cooking beef stock is a bit different than chicken, because you have to roast the beef bones before making the stock. As for the bones being above the fill line, if they are a little, it’s probably fine.
Tiffany
Yes to kitchen scraps, but I wouldn’t include eggshells. Scraps from onion, garlic, celery, carrots, beets, cabbage… all that’s great. Maybe you’re thinking of composting?
Sheila
Thank you for all of the wonderful posts. A quick question, when you cool your stock over night do you cool it on the counter or the fridge? Thank you, Sheila
Tiffany
I cool on the counter Sheila – my fridge is too small!
Dave
I immerse my pot in a sink full of cold water and stir the stock around to transfer the heat. Repeat this 5 to 6 times and the temp should drop enough that you can put it in the fridge without heating up the contents of the fridge and by morning it will be geletin.
Tiffany
Thanks for the tip Dave!
Melodious
I do the same thing with my veggie scraps (like limp celery, onion ends) and chicken bones. I call it my witch bag because it takes gross stuff and turns it into a delicious brew!
Tiffany
I like that Melodious!!
Marla
Thanks for this! I have a question about the jars I see in your picture. Do you put those in the freezer? I was under the impression that only canning jars with totally straight sides (no shoulders) can be safely frozen without fear of breakage.
Brandy Forras
Does your broth get thick and gelatinous when cooled? I’ve always cooked my broth for longer even in the Instant Pot (2 hours) but your recipe makes me wonder if I really even need to…..
Ira
I’m thinking that the time is less if you start with cooked bones but if you start with row bones it will need more time.
Tiffany
Actually, it’s the same time regardless!
Brenda Ivancie
Do you use raw bones or cooked bones.
Thanks
Tiffany
Either one!
robyn
Another thing to do with the leftovers from making chicken stock (instead of composting or feeding to the chickens) if you have dogs, is to put in a blender until a fine mush, spread on a dehydrator sheet and dehydrate for about 5-6 hours. Cut up it makes a wonderful treat that my dogs go wild for. Of course don’t do this if you’ve used onions as they are poisonous to dogs.
Ira
What a genius idea! I have dogs too and I’m going to try this. My dogs sometimes get table food with onions in it and they never had any problems….
robyn rubenstein
hi! I’m brand new. Just started reading Kinda Crunchy and the resource link from the pdf does not work – goes to your site and says 404 error, not found. the printable for day 1 will not print from the book pdf, will not allow my printer to print pg 13. help!!
Tiffany
Hi Robyn! I’m so sorry! Can you email us at tiffany(at)dontwastethecrumbs(dot)com and we’ll get you squared away!