Instant Pot Chicken Stock

5 from 1 vote
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Looking for an excellent chicken stock to use in your soups? This Instant Pot Chicken Stock makes excellent use of your leftover chicken bones / carcasses, turning them into a delicious stock you can freeze or use for soups!

Love soup? Try our Instant Pot Chicken & Wild Rice Soup – No Dairy or our Instant Pot Macaroni Hamburger Soup.

How to Make Instant Pot Chicken Stock

To get started, break the chicken carcass apart as much as you can, so that it fits nicely in the Instant Pot. Make sure to remove all of the skin and fatty parts as well, so that the stock does not become greasy. Also, if you have any extra meat, save it in the freezer for homemade chicken noodle soup.

The Best Pressure Cookers

Instant Pot – 6 Quart (what we use)

Instant Pot – 8 Quart

Ninja Foodi XL – 8 Quart

Place the chicken pieces and the rest of the ingredients in the Instant Pot. When it comes to the celery, if you have leafy stalks, place those in as well as they add quite a bit of flavor.

Push the soup button and cook for 2 hours until the bones are starting to break down and the meat is falling off the bones. The broth, at this point, should be looking a bit cloudy.

Using a ladle, remove the carcass and vegetables that are left from the Instant Pot and discard.

Strain what is left through a fine mesh strainer and then place into an airtight container for storage in the fridge or freezer (see the recipe card for safe storage periods).

Hope you like this recipe! If you do, try using this stock in our homemade Instant Pot Chicken Noodle Soup for one of the best tasting soups you’ll ever enjoy.

Happy Cooking!

The Fast & Slow Team.

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homemade instant pot chicken stock

Instant Pot Chicken Stock

How to make delicious chicken stock using the bones from your dinner in the Instant Pot! Makes a large batch, enough for two soup recipes.
5 from 1 vote
Prep Time
20 minutes
Cook Time
2 hours
Instant Pot
Fast & Slow Cooking


  • 1 chicken carcass (cleaned of skin fat and meat)
  • 1 white or yellow onion (peeled and quartered)
  • 2 carrots (large)
  • 2 celery (large stalks)
  • 1-2 tablespoons salt
  • 5 peppercorns
  • 3 bay leaves
  • 2-3 sprigs fresh parsley (or 2 tsp dry)
  • water (to top)


  • Break the chicken carcass apart at the joints where you can, in order to be able to fit it into the Instant Pot. Remove all the skin and fatty parts as well, save any extra meat for later use.
  • Place the chicken pieces into the Instant Pot. Add the onion, the carrots and the celery stalks ( if you have the leafy tops those are amazing for flavour, add them in!) .
  • Add in the salt, peppercorns, bay leaves, fresh parsley, and then cover the turkey with water, just to the top of it.
  • Cook for 2 hours until the bones are starting to break down, the meat is falling off the bone and the broth is looking cloudy.
  • Remove the carcass and vegetables from the Instant Pot carefully and discard. Strain the broth through a fine mesh strainer then place in another pot.
  • Refrigerate for 3-4 days, or freeze in a freezer safe container for up to 6 months.

Recipe Notes

Nutritional values will vary on how much fat you put in, etc.
You don’t want too much fat in a stock, you are using the bones and some of the fat for the richness. Leaving the skin and fat in the recipe makes a really greasy stock. The choice is up to you!
Use this stock for our Instant Pot Chicken Noodle Soup for the best soup you’ll ever try!

Nutrition Information

Calories: 108kcal, Carbohydrates: 25g, Protein: 3g, Fat: 1g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Sodium: 7130mg, Potassium: 780mg, Fiber: 7g, Sugar: 12g, Vitamin A: 20933IU, Vitamin C: 21mg, Calcium: 109mg, Iron: 1mg

All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.

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Fast & Slow Cooking

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