Instant Pot Chicken Stock

Now you can make the best homemade chicken stock in just 45 min! Freeze for up to 3 months. Perfect for stews, soups and sauces!

I have been completely obsessed with making chicken stock at home. Because once you try homemade, you can never go back.

And thanks to the Instant Pot, you can now make completely homemade chicken stock in just 45 minutes. Some recipes call for 6-8 hours of simmering on the stovetop. But nope, the Instant Pot will take care of it in less than an hour without any kind of babysitting.

You even get to use up all those lingering vegetable scraps that would typically get thrown out when you clean out your fridge once a month. Double win.

But here’s the best part: the homemade stock is so much richer and deeper in flavor, and it’s freezer-friendly for up to 3 months. When ready to use, thaw overnight in the fridge and bring to a boil for 2 minutes. From there, it can be used as a base for stews, soups and sauces.

So say good-bye to those store-bought cartons of chicken stock. You’ll never buy them again after trying this!

Instant Pot Chicken Stock

Yield: 3 quarts

prep time: 30 minutes

cook time: 45 minutes

total time: 1 hour 15 minutes

Now you can make the best homemade chicken stock in just 45 min! Freeze for up to 3 months. Perfect for stews, soups and sauces!

Print Recipe

instant pot

Instant Pot Chicken Stock

30 minutes45 minutes

Chungah Rhee

Ingredients:

• 3 pounds chicken wings
• 1 large carrot, peeled and halved
• 2 ribs celery, halved
• 1 large onion, quartered
• 1 head garlic, halved crosswise
• 5 sprigs fresh thyme
• 1 bay leaf
• 3/4 teaspoon whole black peppercorns
• 1 teaspoon kosher salt

Directions:

1. Place chicken wings, carrot, celery, onion, garlic, thyme, bay leaf, peppercorns and salt into a 6-qt Instant Pot®. Stir in water to the max fill line, about 10 cups.
2. Select manual setting; adjust pressure to high, and set time for 45 minutes. When finished cooking, naturally release pressure according to manufacturer’s directions, about 20-30 minutes.
3. Strain stock through a fine-mesh sieve; discard solids. Skim any remaining fat from surface and discard; let cool completely.
4. Divide into airtight containers; place in refrigerator up to 3 days or freezer up to 3 months.

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