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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.
Course Soup
Cuisine American
Keyword chicken bone broth, how to make chicken stock in your instant pot, how to make instant pot bone broth
Prep Time 5 minutes
Cook Time 22 minutes
Total Time 27 minutes
Servings 9 cups
Author Susie


  • 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


  • 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.


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