Homemade Instant Pot Chicken Stock

This is a super fast and easy way to make homemade chicken broth to use in homemade chicken soup, stews, or casseroles. It has wonderful depth of flavor and great health benefits. This is also a great recipe to use up leftover vegetable scraps and rotisserie chicken carcasses that would otherwise go in the trash!

Making Homemade Chicken Stock in Your Instant Pot

I always made my own chicken stock or bone broth at home. But it was a process that took a few hours and a watchful eye over a simmering pot.

In the Instant Pot I can pop everything in the pot, set it for 22 minutes, and walk away. Once the timer beeps I strain the solids from the liquid, put it into airtight containers (usually mason jars), and store it in fridge or freezer.

So easy!

Health Benefits of Homemade Chicken Stock

Some people would call this recipe bone broth, since it is made with the bones of the chicken carcass. Eating or drinking homemade bone broth or chicken stock has great health benefits.

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Here are just a few:

• It is considered a nutrient dense food
• Boosts immune systems
• It’s high mineral content is great for your bones and teeth.
• The collagen content is great for your joints, hair, nails, and skin.
• Aids in metabolism health and gut health.

Veggie Scraps

I always felt guilty for tossing my veggie scraps after I processed my vegetables for dinner. But I didn’t have another outlet or use for these scraps.

All this changed when I was on Instagram watching my friend Alisa from Alisa’s Garden. She was processing her veggies and throwing all the scraps into a zip lock baggie to go into the freezer!

This was a complete “AH-HA” moment for me!

I was already making my own chicken stock, but I always bought fresh, new veggies for the job. Why not use the veggie scraps of the vegetables I had processed and eaten already!

Homemade Instant Pot Chicken Stock Kitchen Tips

These are great tips for making super flavorful and easy chicken stock in your kitchen:

• Save all your veggie scraps in your freezer- carrot tops and peels, celery ends, potato peels, sweet potato ends and peels, turnip tops, onion peels and ends, etc…
• Next time you have rotisserie chicken save the carcass in the fridge or freezer until you are ready to make homemade chicken stock.
• When you have veggies in the fridge that are too soft to eat, or you forgot about them in the fridge (like me), chop them up for chicken stock.
• Use chicken base! I know it is a little cheat, but it adds such amazing flavor that it is worth it. You can find chicken base in the soup aisle at your grocery store, near the bouillon. It comes in a paste form in a tub or jar.

I hope you give this recipe for Instant Pot Chicken Stock a try in your kitchen!

Love- Susie

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Homemade Instant Pot Chicken Stock

A super flavorful bone broth that is made easily and quickly in your Instant Pot. Reuse all those veggie scraps and leftover rotisserie chicken carcass to make this beautiful broth.

5 from 1 vote

Print Rate

Prep Time: 5 minutes

Cook Time: 22 minutes

Total Time: 27 minutes

Servings: 9 cups

Author: Susie

Ingredients

• few handfuls of veggie scraps ** see note
• 1 onion, peel on, quartered
• 1 head of garlic, peel on, cut in half lengthwise
• 1 rotisserie chicken carcass cleaned of chicken meat
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 2 bay leaves
• 2 tbsp chicken base
• water

Instructions

• Toss a few handfuls of veggie scraps into the Instant Pot, add the cut onion, garlic, salt, black pepper and bay leaves. 

  Put the chicken carcass and bones on top of the veggie scraps, making sure you do not go past the max fill line marked on the inside of your Instant Pot.

  Add the chicken base. Pour water into the pot so it reaches just below the max fill line marked on the inside of your Instant Pot.
• Lock the lid in place and turn the pressure valve on top to lock. Turn the pot on to Soup mode for 22 minutes. 

  Do a quick release of the pressure. 
• Strain the solids from the liquid using a mesh colander. 
• Save the Instant Pot Chicken Stock in air tight containers in the fridge for 4-5 days (I use mason jars). Skim the solid fat from the top before using. 

  You can also freeze the Chicken Stock for up to 5 months.

Tried this recipe? Share a pic or review!Mention @momsdinnerblog or tag #momsdinner!

Notes

Veggie scraps: I save everything from celery ends, onion tops, sweet potato peels, broccoli stems, turnip peels, etc... Really any veggie that you process in your kitchen. The part that would normally end up in the trash can be saved in a zip lock baggie, in the freezer, until you are ready to make Chicken Stock.

 

Instant Pot/Pressure Cooker: I use the 6qt Duo Plus 9-in-1 Instant Pot