Making homemade chicken stock is a great way to get the most value out of a rotisserie chicken. And dang, it is so simple to make in the Instant Pot! All you have to do is throw a few things in, cover it with water, set it and forget it. Boom Baby, all the sudden you’ve got amazing homemade chicken stock that adds incredible flavor to everything from Chicken Noodle Soup to Spanish Rice or any dish that calls for chicken stock.
I use chicken stock or chicken broth is so many recipes. It’s an easy way to add another layer of flavor to simple meals. I also make a lot of soup in the fall and winter and having homemade chicken stock to put in it really takes the flavor up a notch.
Some of my favorite recipes for using chicken stock:
- Favorite White Chicken Chili
- Slow Cooker Corn Chowder
- The Best Instant Pot Macaroni and Cheese
- Kale and Sausage Soup with Cannellini Beans
- Oven Baked Spanish Rice
Instant Pot Chicken Stock is a very forgiving recipe. You can choose the things you add to the Instant Pot to fit your families taste. When I make it, I usually add the chicken bones and some onion, celery, carrots, salt and pepper. However, sometimes if I’m in a hurry I will just do the bones with salt and pepper. It still produces a nice stock. I know many people who like to add herbs and garlic to their stock. If that is what you like, you can add those things. Like I said, this recipe is very forgiving and adaptable.
How to Make Instant Pot Chicken Stock
That’s all it takes to make your own chicken stock folks. Put everything in the Instant Pot. Fill the Instant Pot 2/3 full with water (do not fill any higher than that.) Set it for 40 minutes. Quick or slow release of the steam…doesn’t matter. Strain out the bones and veggies. Let the stock cool and then poor into containers to freeze. If you will be using it within 3-4 days you can keep it in the fridge instead of freezing.
Tips for freezing Instant Pot Chicken Stock:
- Make sure to leave an inch or more of space in the container you freeze the stock in. The stock will expand when frozen and needs some space to do so. (This tip is especially important if you use glass bottles to freeze the stock. They will crack if filled too full.)
- Make sure the containers that you use have tight fitting lids. This will make it’s freezer life longer. If the lid fits well, this can last in the freezer for months.
- Freeze the stock in the amounts that you typically use in recipes. If you know you will use it for rice and you usually cook 2 cups of rice, freeze a four cup container of stock. Or, if you know you will be using it for soup you can freeze it in a large Ziploc bag or a large container.
Other Questions you might have about this recipe?
How long does chicken stock stay good in the fridge?
Freshly made chicken stock can stay good in the fridge for 3-4 days.
How long can I freeze chicken stock?
If frozen in an airtight container, chicken stock can be stored in the freezer for up to six months.
What Size Instant Pot Should I use?
It actually doesn’t matter what size your Instant Pot is. The key is not to fill it more than 2/3 full of water once you have everything in it. So if you have a 8 quart you will get more stock then if you have a 6 quart, but the rest of the recipe stays the same. I just suggest that you taste the stock after it is done and decide if you would like to add more salt.
Recipes You'll Love
- Chicken bones (I usually use the bones from a rotisserie chicken after I have taken all the meat off. I save the skin, though, and add that, too, because it adds more flavor.)
- Carrot*
- Celery*
- Onion*
- 2 tsp salt
- ¼ tsp Pepper (or 10-12 pepper corns)
- Herbs and bay leaves (optional)
- Water
- *You can use a whole onion quartered, 2 stalks of celery, and 1-2 carrots or if you plan ahead you can save the ends and scraps from those things in a freezer bag and use those when you have enough saved up.)
- Put the chicken bones, veggies, salt and pepper into the Instant Pot. You can also add herbs or a bay leaf if you would like.
- Add water until the Instant Pot is ⅔ full. Do not fill higher than ⅔ full.
- Put the lid on and set the Instant Pot on high pressure for 40 minutes.
- You can do either a quick release or a slow release.
- Strain the chicken stock to separate the stock from the bones and veggies to discard. Taste stock and add more salt if desired. (The amount of stock this recipe will make depends on how big your instant pot is.)
- Let stock cool and then put in air tight containers and store in the fridge for 3-4 days or the freezer for up to six months.
More Instant Pot Recipes
Adding a splash of lemon or vinegar will extract more collagen rom the bones.