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–+ servings

Instant Pot Chicken Stock

Yield: 3 quarts
Prep: 30 minutes
Cook: 45 minutes
Total: 1 hour 15 minutes
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!
4.9 stars (10 ratings)

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
  • 2 teaspoons kosher salt
  • 10 cups water, or more, as needed

Equipment

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.