Instant Pot Chicken Stock
Instant Pot chicken stock, or bone broth, is so easy and fast in the pressure cooker, yielding a flavorful, gelatin-rich stock in half the time as traditional methods.
Servings 3 quarts
- 5-6 chicken wings
- Any saved chicken bones, scraps, backs, etc. from freezer, rotisserie chicken bones
- 1 rib celery, roughly sliced
- 1 carrot, roughly sliced
- ½ yellow onion, unpeeled, large dice
- 2 cloves garlic, peeled and smashed
- ½ teaspoon whole black peppercorns
- 1 bay leaf, slightly bruised to release flavor
- 4 sprigs Italian parsley
- 2-3 sprigs thyme
- 1 tablespoon Kosher salt or fish sauce I use Diamond Crystal
- 10 cups water or to below maximum fill line
Place all ingredients in electric pressure cooker insert. Seal pressure cooker and set for 90 minutes on high pressure.
When finished cooking, let naturally release for 20 to 30 minutes. Release any remaining pressure and strain stock through a fine mesh sieve into a stock pot. Let cool completely before refrigerating.
Next day, skim off any hardened fat, if desired, and ladle into containers to use now or freeze for later. Enjoy!
- I always use wings and anything else I've saved in the freezer, like rotisserie chicken backs and bones. Keep the skin and fat, it adds flavor and color! You can always skim off the fat later.
- Chicken stock in the Instant Pot can cook anywhere from 45 minutes to 2 hours. I have settled on 1½ hours as my preference.
- Feel free to add anything that's hanging out in your crisper that's seen better days, such as leeks, green onions, parsnips and even mushrooms.
- I usually end up with 3 quarts of stock, sometimes a bit less or more.
- I use a 6-quart electric pressure cooker.