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Instant Pot Chicken Stock

posted by Liz Berg on September 12, 2019 (updated 11/17/22)

Homemade Instant Pot Chicken Stock cannot be beaten. The flavors are magnified by trapping the steam while cooking! Plus, it’s cooked in no time.

I was floored with my first taste of Homemade Chicken Broth made in a pressure cooker! With a handful of quality ingredients, and mostly hands-off time, you’ll love this outstanding, flavorful chicken broth and what you can make with it!

Bowl of Homemade Chicken Stock with carrots, noodles and chicken.

Table of Contents hide

1 Why You Must Make

2 How to Make

3 Expert Tips

4 Uses for Homemade Stock or Broth

5 Frequently Asked Questions

6 Instant Pot Chicken Stock

Why You Must Make

It’s SO much better than anything you can buy in the grocery store.
The Instant Pot does not let one molecule of flavor escape during the cooking time, making for a superb flavor.
This instant pot chicken broth recipe provides an extra delicious flavor boost that comes from chicken bones.

With autumn approaching, it’s time to think of comfort foods like soups and stews. If you cook a lot, as I do, your pantry may be filled with boxes or cans of chicken broth. It’s versatile and provides flavor and the base for many dishes.

But if you’d like to take your recipes up to the next level, try making and using Homemade Instant Pot Chicken Broth or Stock. It’s a million times better than anything you can purchase! Plus, check out this Instant Pot Bang Bang Chicken for another incredibly tasty meal!

How to Make

First, brown the chicken pieces in the Instant Pot for the first layer of flavor.
After that, the chicken and all the other ingredients, including 12 cups of water are added to the IP.
Seal the IP, select high pressure and set the timer for 60 minutes.
When the cooking time is done, either allow the pressure to release naturally or turn the vent to a quick release. Note there will be a lot of steam, so be careful opening the vent to prevent an injury.
Allow the stock to cool slightly before removing the chicken and then pouring the liquid through a fine-mesh strainer.
Discard the vegetables and peppercorns. Set the chicken aside to shred for future recipes.
Refrigerate the stock so you can remove any excess fat which will solidify on the surface. Reserve the fat for other uses, if desired. Keep the fat in a sealed container in the freezer for long-term storage.

A bowl of soup made with Instant Pot Chicken Stock.

Expert Tips

First, I promise this is VERY simple. The hardest part for me, as an infrequent user of my pressure cooker, is remembering how to use it!

Start by browning the chicken pieces in the Instant Pot. Since the surface area at the bottom of the IP is not huge, do this in batches.
PRO-Tip: The fond or brown bits left on the bottom of the pot are priceless. Through the Maillard reaction, the fond has a concentrated flavor and which will be released into the stock when liquid is added.
The fond should be brown, not black. If it’s burnt, the resulting stock will have an underlying burnt flavor.
Note that dark meat adds more flavor than white meat. I use a combination as I like to have breast meat for soups.
Browning the chicken pieces helps bring out more flavor.
After that, the chicken and all the other ingredients, including 12 cups of water are added to the IP.
Select high pressure and set the timer for 60 minutes.
When the cooking time is done, either allow the pressure to release naturally or turn the vent to a quick release. Note there will be a lot of steam, so be careful opening the vent to prevent an injury.
Allow the stock to cool slightly before removing the chicken and then pouring the liquid through a fine-mesh strainer.
Discard the vegetables and peppercorns. Set the chicken aside to shred for future recipes.
Refrigerate the stock so you can remove any excess fat which will solidify on the surface. Reserve the fat for other uses, if desired. Keep the fat in a sealed container in the freezer for long-term storage.
Place the stock in containers to freeze or store in your refrigerator depending on how soon you will use it.

Overhead view of Homemade chicken stock, noodles and vegetables in a white bowl with a red handled spoon.

Uses for Homemade Stock or Broth

Using homemade stock for soups gives the biggest bang for your buck. Of course, if you’re scheduled for a colonoscopy and have to be on a clear liquid diet, it’s like drinking liquid gold!

This chicken stock is also great for when you’re under the weather. Full of nutrients, it’s still easy on the system. The steam from a piping hot bowl of chicken broth or stock will help open sinus passages as you inhale the wonderful aroma. Plus there’s some magic healing potential from homemade chicken soup which is based on broth or stock. Why do you think some chicken soups are called Jewish Penicillin???

Chili Blanca – a flavorful white chicken chili
Chicken Jambalaya Soup – a Mardi Gras favorite in soup form
Chicken with Artichokes and Israeli Couscous – the couscous is cooked in broth
Creamy Chicken Marsala – the sauce is made with reduced chicken broth
French Onion Soup – a combination of chicken and beef broth gives an amazing depth of flavor

Process shot of making IP chicken stock.

Saute your chicken pieces, then add herbs, vegetables, water, and, finally, cook under high pressure for 60 minutes.

Frequently Asked Questions

What’s the Difference Between Chicken Broth and Chicken Stock?

If you use these terms interchangeably, you’re not alone. And the foodie police really don’t care! But here are the definitions, FYI.
Chicken broth is typically made from chicken meat. Chicken without bones is simmered along with aromatics, vegetables, and seasonings until the flavors are extracted.
On the other hand, chicken stock is made from bony parts of the chicken, so that both the meat and bones are cooked. The stock becomes thicker and richer than broth due to the gelatin extracted from the bones. Stock tends to be unseasoned, though I make mine flavored with salt, pepper, and garlic like my chicken broth.

Does Pressure Cooking Destroy Collagen?

Collagen is the protein that provides structure in the skin and connective tissue. Pressure cooking does not destroy the collagen in the chicken but instead, breaks down the collagen into gelatin. When you chill your homemade chicken stock or broth, it will get gelatinous due to the breakdown of collagen in the chicken pieces.

Does Pressure Cooking Destroy Any Nutrients?

A pressure cooker shortens cooking time due to the increased pressure, not an increased temperature in the pot. Therefore, there is no destruction of nutrients due to exposure to high temperatures. In fact, since there is no loss of nutrients via steam or because of the cooking temperatures, there is a 90-95% retention of nutrients.

How Long Does Homemade Stock Stay Fresh?

Properly stored, homemade chicken stock will be good for 3-4 days in the refrigerator. If you won’t use it in that time period, stock can be frozen for up to a year in an airtight container.

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