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Broth • American

The BEST Instant Pot Chicken Stock Recipe

Easy to make and staple to have in the kitchen, you can have restaurant quality chicken stock in half the time using the electric pressure cooker.

4.8 from 151 votes
245 mins
Total Time
4
quarts
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The BEST Instant Pot Chicken Stock

How to Make the Best The BEST Instant Pot Chicken Stock

Learn how to make restaurant-quality instant pot chicken stock right in your own kitchen. This easy pressure cooker recipe cuts cooking time in half while delivering rich, flavorful broth that’s perfect for soups, sauces, and more.

Homemade chicken stock is one of those kitchen staples that’s worth making in bulk. Not only does it taste infinitely better than store-bought versions, but using an Instant Pot means you can have a fresh batch ready in just a few hours instead of spending an entire day tending to a stovetop pot. The pressure cooker extracts maximum flavor from the chicken bones and vegetables, creating a deep, complex broth that elevates any dish.

The beauty of this recipe is its simplicity—just add your ingredients, set the pressure, and let the Instant Pot do the work. Once cooked, a quick strain gives you silky-smooth stock that you can freeze in portions and use throughout the month. With proper storage, you’ll have restaurant-quality chicken stock on hand whenever you need it.

The BEST Instant Pot Chicken Stock

The BEST Instant Pot Chicken Stock

Easy to make and staple to have in the kitchen, you can have restaurant quality chicken stock in half the time using the electric pressure cooker.

4.8 from 151 votes
CourseBroth
CuisineAmerican
Keywordinstant pot chicken stock, pressure cooker chicken stock, restaurant style chicken stock
Prep Time5 mins
Cook Time240 mins
Total Time245 mins
Servings4 quarts
Calories28kcal
AuthorRare Ivy
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Ingredients

Main Ingredients

Instructions

Cooking

  1. Combine all the ingredients in the Instant Pot. Fill with hot water until all the ingredients reach just below the 'max PC' line - about 4 to 5 quarts depending on your final quantity of chicken and vegetable ingredients.
  2. Lock the lid, seal, and set to cook on high pressure for 4 hours. Depending on your model, this is the third option of the 'soup/broth' button.
  3. When cooking is done, you can either natural release or quick release the pressure.
  4. Using a strainer, remove the largest pieces possible. With a fine mesh strainer over a mason jar or another stock pot, laddle the stock from the instant pot through the strainer to catch any small pieces.
  5. Seal and label the storage containers. Chicken stock will stay fresh for up to 6 days in the refrigerator and up to 12 months in the freezer.

Notes

  • Use chicken carcass including neck, back and skin for the best flavor
  • Chicken stock will stay fresh for up to 6 days in the refrigerator and up to 12 months in the freezer
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