Learn how to make Instant Pot Chicken Stock in one hour using your pressure cooker. This simple recipe includes tips, tricks and step-by-step instructions for making the best chicken stock. Gluten free, paleo, keto, low carb and Whole30 compliant.
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Ever wonder what to do with the bones after making a whole chicken for dinner? Throw them into your instant pot and make homemade chicken broth. Making your own chicken stock is not as hard as you think.
Homemade chicken stock is actually one of the easiest recipes you can make. Plus, just like bone broth, it’s full of natural collagen, nutrient-dense, hydrating and it’s the best way to use every part of the chicken.
We make several batches of homemade bone broth and instantpot chicken stock every week and it’s one of my favorite ways to use up any lingering kitchen scraps from the fridge.
Sure nowadays, it’s pretty convenient and easy to buy chicken broth at the grocery store. Store-bought chicken broth can be helpful when you need to get dinner on the table quickly. Or those times when you didn’t plan ahead and are making chicken noodle soup and need it fast.
WHY SHOULD YOU MAKE HOMEMADE CHICKEN STOCK:
I love making a batch of pressure cooker chicken stock to keep in the freezer. Not only do you get a whole cooked chicken at the end of it, but you’re also guaranteed a clean paleo / keto-friendly / Whole30 compliant stock.
At the store, that usually means having to pay a ridiculously overpriced amount which can add up. With homemade chicken stock, I love knowing all the healthy ingredients that go into it.
OTHER REASONS TO MAKE HOMEMADE CHICKEN STOCK
- Highly nourishing and helps to promote strong, healthy bones, hair and nail growth
- Extremely rich in protein, amino acids, minerals, collagen, gelatin,
- Reduces joint pain and inflammation
- Improves your immune system, digestion & strengthens your digestive tract
- Helps heal and seal your gut which can be the root of various allergies and autoimmune diseases
- Inhibits infection caused by cold and flu viruses
- Great way to use up the whole chicken carcass
- Helps to reduce the appearance of cellulite, and improves the strength of skin and vein walls (some say it’s better-than-botox)
- Plus, instant pot chicken stock is really easy and economical to make
WHAT INGREDIENTS DO I NEED TO MAKE PRESSURE COOKER CHICKEN BROTH?
- whole chicken carcass or bones
- aromatics: celery, carrots, ginger, garlic
- fresh herbs
- apple cider vinegar: helps to break down the bones
- seasoning: salt / pepper
HOW DO YOU MAKE INSTANT POT CHICKEN STOCK?
- Save cooked chicken in a large bag in your freezer throughout the week. When you have enough, throw the leftover bones into your instant pot along with any kitchen scraps.
- Use one or two organic whole roasted chicken along with any combination of aromatics or vegetables: carrots, celery, onion, ginger, garlic, leeks, mushroom and parsley
- Add 1 teaspoon of
raw apple cider vinegar or lemon juice to help break down the bones. - Cook in a 6 or 8 quart Instant Pot for 2 hours to extract the flavor and nutrients
- Or simmer bones, meat, vegetables, herbs with water on the stovetop or a slow cooker.
TIPS FOR MAKING THE BEST INSTANT POT CHICKEN STOCK:
- This recipe was tested using a 6 Quart DUO PLUS – you may need to adjust the amount of liquid, cooking time and ingredients if you have an 8 quart
- For the most nourishing and flavorful chicken stock, cook your stock for at least 30 minutes
- Add fresh herbs to enhance the flavor
- Allow your pressure cooker to release the pressure naturally – this helps to prevent the liquid from splattering all over your counters
- Store leftover chicken stock in 2 quart mason jars – be sure to only fill the jars 3/4 full if freezing. This allows enough room to expand.
CAN I FREEZE CHICKEN STOCK?
Yes, instant pot chicken stock is freezer-friendly. The best part about making your own pressure cooker chicken broth is that you can make a batch ahead of time and freeze it for later.
You can portion out your chicken stock into:
- 2-quart mason jars
- IMPORTANT TIP: Be sure to only fill your mason jars 3/4 full if freezing. This allows enough room to expand. You can freeze chicken stock for up to 3 months. When you’re ready to enjoy, take one of the mason jars out and thaw in the fridge overnight.
- BPA friendly plastic freezer-friendly bags (perfect if you need a single-serving of chicken stock & no need to thaw before reheating)
- an ice cube container (great for adding into dishes like stir-fries for flavor) – once frozen – pop the cubes out and store in a large BPA friendly plastic freezer-friendly bag
HOW TO REHEAT FROZEN CHICKEN STOCK:
FOR MASON JARS:
- When you’re ready to enjoy, take one of the mason jars out from the freezer and thaw in the fridge overnight.
- Pour out how much you need into a pot and set over medium high heat. Bring to boil on the stove.
FOR FREEZER FRIENDLY BAGS:
- Cut open the freezer bag and remove the frozen broth. Place broth into a pot and set over medium high heat. Bring to boil on the stove.
FOR CHICKEN STOCK FREEZER CUBES:
- Take as many freezer cubes as needed from the freezer bag and add to stir-fries, curries and stews. Or add to a mug and heat in the microwave until warm. Perfect if you’re a broth sipper.
CHICKEN STOCK VS. CHICKEN BROTH:
So, what’s the difference between chicken stock and chicken broth?
According to this article:
Chicken Stock: thicker liquid made mostly from the chicken bones and aromatics simmered for a longer period of time resulting in a richer color and flavor. Because of the longer period of simmering – more gelatin and contains more collagen from the bones and joints. Great for gravy, soups and sauces.
Chicken Broth: liquid made mostly from chicken meat, some bones and aromatics simmered for a medium length of time. The color is light and less rich but still flavorful. Great for drinking or as a base lighter soups or as a water substitute when making rice or stew.
RECIPES YOU CAN USE WITH INSTANT POT CHICKEN STOCK:
Pressure Cooker Minestrone Soup
Learn how to make Instant Pot Chicken Stock in one hour using your pressure cooker. This simple recipe includes tips, tricks and step-by-step instructions for making the best chicken stock. Gluten free, paleo, keto, low carb and Whole30 compliant.
- 2 lbs chicken bones , from 1 chicken carcass or a rotisserie chicken
- 2 medium carrots , cut into thirds
- 1 rib celery , cut into thirds
- 1 knob fresh ginger , about 1 inch
- 2 garlic cloves , optional
- 1 teaspoon apple cider vinegar or fresh lemon juice
- 8 cups water , or as much as needed to cover the bones
- 2 teaspoons pink Himalayan salt or sea salt , to taste
- handful of fresh parsley , optional
Place the chicken carcass / bones, carrots, celery, ginger, garlic, and apple cider vinegar into the inner pot of your Instant Pot.
- Add enough water until the pot is 2/3 full.
Seal the lid and turn the valve to SEALING. Press the SOUP button and increase the cook time to 60 minutes. Allow the Instant Pot to come to pressure - this can take about 20-40 minutes.
After 60 minutes when the soup has finished cooking (the Instant Pot beeps), allow to naturally depressurize (this can take anywhere from 30-60 minutes.
- Open the lid, add salt to taste and parsley, if using and allow to sit for 20-30 minutes.
- Strain the chicken stock through a fine metal strainer and discard the bones and vegetables. Enjoy immediately or allow to cool and pour broth into jars and store in the fridge up to 5 days or freeze for up to 3 months.
barbara -
THis is great followed it all the way … but what I am looking for is how to pressure the jars when they are full for future use – .. i can only put so much in my freezer and wanted to do the canning thing … i did everything except pressure the contents … cleaned, heated the jars reheated the stock and placed in the jars and the lids popped so i know they have sealed but do i have to pressureize them .. your help to send me in the right directions will be helpful thank you