Instant Pot Chicken Stock
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Now you can make the best homemade chicken stock in just 45 min! Freeze for up to 3 months. Perfect for stews, soups and sauces!
I have been completely obsessed with making chicken stock at home. Because once you try homemade, you can never go back.
And thanks to the Instant Pot, you can now make completely homemade chicken stock in just 45 minutes. Some recipes call for 6-8 hours of simmering on the stovetop. But nope, the Instant Pot will take care of it in less than an hour without any kind of babysitting.
You even get to use up all those lingering vegetable scraps that would typically get thrown out when you clean out your fridge once a month. Double win.
But here’s the best part: the homemade stock is so much richer and deeper in flavor, and it’s freezer-friendly for up to 3 months. When ready to use, thaw overnight in the fridge and bring to a boil for 2 minutes. From there, it can be used as a base for stews, soups and sauces.
So say good-bye to those store-bought cartons of chicken stock. You’ll never buy them again after trying this!
Instant Pot Chicken Stock
Ingredients
- 3 pounds chicken wings
- 1 large carrot, peeled and halved
- 2 celery ribs, halved
- 1 large onion, quartered
- 1 head garlic, halved crosswise
- 5 sprigs fresh thyme
- 1 bay leaf
- ¾ teaspoon whole black peppercorns
- 1 teaspoon kosher salt
Instructions
- Place chicken wings, carrot, celery, onion, garlic, thyme, bay leaf, peppercorns and salt into a 6-qt Instant Pot®. Stir in water to the max fill line, about 10 cups.
- Select manual setting; adjust pressure to high, and set time for 45 minutes. When finished cooking, naturally release pressure according to manufacturer’s directions, about 20-30 minutes.
- Strain stock through a fine-mesh sieve; discard solids. Skim any remaining fat from surface and discard; let cool completely.
- Divide into airtight containers; place in refrigerator up to 3 days or freezer up to 3 months.
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Have not made this yet, could this be done in the slow cooker if so how long would you cook it for. Thanks
Amazing recipe! Gracias 🙂
I love this. We eat a ton of rotisserie chicken (and so do our spoiled cats). I use the bones from 2 chickens and it works out wonderfully. I did need to add a bit more salt though, as the first time I made it, the stock seemed a bit bland.
I’m curious if half chicken breasts would work? They have all the skin and bones, I have like 4 breast halves in the freezer!
not enough fat in the chicken breast use wings thigh legs back its all good
Great! Now I need a recipe on how to make a good vegetarian broth. My granddaughter, who is a vegan is coming to stay with me a few days and I won’t be able to use chicken broth! Thank you.
Makes a very flavorful, clear stock and could not be easier. Yet another reason to love my Instant Pot! Only thing I would note is that although the pressure cooking time is 45 minutes, mine did take a while to get up to pressure, then you need to allow for the decompression time, so at least for me, the total time start to finish was more like 1 1/2 hours. Used it as a base for a Sauce Veloute. Fabulous!!!
I wanted to ask, if chicken breasts still work? I’m multi cooker bcus i dont have insta pot:(
I think chicken breasts are way too bland by themselves. Most of the chicken flavor is in the fat and bones. Plus the collagen in the bones will make the stock nice and thick and hearty, while using just the meat won’t.
Can I use frozen wings?
Can I half the water content if I half the bones?
Are you halving the entire recipe or just the bones?
Very easy! My preference would be for a bit more salt. I should have used a tablespoon or more to bring out the complex flavors.
I made this using what was left of a rotisserie chicken and it turned out wonderfully delicious.
I do not own an instant pot. Can I use this recipe on stove top? If so, how long? thanks!
What a great idea! But unfortunately, without having tried this myself, I cannot answer with certainty. But if you get a chance to try it, please let me know how it turns out! 🙂
Stove top would work fine, cook maybe 3-5 hours, however, you’ll have to keep an eye on the liquid level as the heat will cause a lot of evaporation over the cook time. I’d add a cup of water every hour or so.
Highly recommend pressure cooker/instant pot!
Quick question…is this suitable for canning? I can’t see why it wouldn’t be.
What a great idea! But unfortunately, without having tried this myself, I cannot answer with certainty. But if you get a chance to try it, please let me know how it turns out! 🙂
This should be canned with a pressure CANNER (to be clear—not the instant pot). Just follow directions from USDA or Ball canning guide for canning chicken stock!
I loved it! I have a cold so I am hoping this stock helps me bounce back quicker. It was so easy to make, and so wholesome.
Feel better soon, Hannah!
This sounds great thanks! I am not able to adjust the pressure to high on the manual setting. So I just did manual for 45 minutes. I hope it works out. Is there anything I should do different? Thank you.
Everything should stay relatively the same, Kris. 🙂
Thank you! 🙂 It turned out just fine without being able to change that. Thanks!
I hear chicken feet make better stock. Bought a bag and going to try out today with your other ingredients. I used to use carcass but to me too bland. Store bought just the same.
Is it possible to, say, use what’s left of a rotisserie chicken instead of the wings?
Absolutely!
I just got this appliance and have yet to use it,what a great idea, when I buy chicken wings I have to admit I am totally addicted to Maangchi’s double fried sweet and spicey korean chicken recipe, I usually cut them like you do for wings, drum,that front doubled boned piece whose name I can never remember,and the tips I collect in a freezer bag to make stock with, sooo…..you could make the chicken wings, eat them, save the bones, add to the chicken tips and veg and make stock, yeah! Best of both worlds lol. Does this device make good bone broth too? All though technically this IS a bone broth I guess..
Does it still get nice and gelatinous when chilled from all the collagen and gelatin from the bones? That’s usually how I judge the quality my stock that I make in slow cooker, gotta have that jiggle!
Yes! 🙂
can you eat the chicken wings first and just use the bones
Sure!
Any reason for chicken wings specifically? Like higher bone to meat ratio? Would any other cut of chicken work as well?
I find that chicken wings are so great for stock because of the collagen in the wings but you can also use backbones and carcasses instead.
Would drumsticks work as well as chicken wings?