Instant Pot Chicken Stock

A jug full with homemade chicken stock near a carrots and veggies on a gray table

This Instant Pot Chicken Stock recipe is so easy to make—you simply add all the ingredients at once and let the Instant Pot work its magic.

Then you’ll have delicious and nutritious chicken stock in 1 hour! Once you see how quick and easy it is, you’ll never make it another way again.

A jug full with homemade chicken stock near a carrots and veggies on a gray table

It may look complicated, but in fact is one of the easiest Instant Pot recipes we have on Corrie Cooks.

Why This Recipe Works

The Instant Pot is what brought homemade chicken stock into my everyday life. For many years I made stock the old-fashioned way and it took long hours of standing over the stovetop. In those days, I felt like I had to use the stock for something special to justify that effort.

Now that I have Instant Pot, it’s so much quicker and easier, so I make it all the time. And I use it for everything! Homemade stock made with chicken bones is not only more flavorful, but also more gelatinous, providing great texture and mouth feel to soups, stews, and sauces.

With this Instant Pot Chicken Stock recipe, you'll be able to always have fresh chicken stock on hand, and it tastes a million times better than anything you can buy.


Chicken - you can use chicken carcass as I did, chicken wings, or any combination of bones from chicken pieces.

Carrot, Celery, and Onion – these three vegetables together are known as mirepoix in the culinary world. It’s the basic veggie mix that is classic for stock making.

Garlic – you can add the cloves whole, no need to chop or even peel them if you don’t want to!

Peppercorns – I usually use black peppercorns, but you can also use white peppercorns, which are a little milder.

How to make

Gather your ingredients:

In the Instant pot, add the chicken, veggies, and peppercorns.

Add water.

Lock the lid into place. Select Manual and cook on high pressure for 30 minutes.

Allow a full natural release (Wait until the floating valve drops. It should take 20-40 minutes).

Strain the stock.

Let the stock come to room temperature. Pour into glass bottles or freeze in zip-lock bags and store in a fridge or freezer.

Recipe Notes

  • Whether you take the skin off the chicken pieces or not really doesn’t matter too much. If you keep the skin on, your stock may have a bit more fat, but that is not an issue. Fat adds flavor, so it really depends on your preference. As the stock cools down, the fat will float to the top, so if you find that there is too much fat, you can just remove it with a spoon.
  • Customize your Instant Pot Chicken Stock with different veggies and herbs you have on hand. I like to collect veggie scraps when I’m cooking other things like carrot peels, onion roots, etc. Then I’ll add them to the stock to add more flavor, so nothing goes to waste.

How to Serve

The Chicken Stock can be used to upgrade other Instant Pot chicken recipes!

You can also use it for many recipes like Instant Pot Mushroom Risotto, Instant Pot Farro and Instant Pot Navy Beans.

You’ll really taste the difference compared to using store-bought stock!

Recipe FAQs

What herbs can I add?

Fresh herbs give amazing flavor to homemade Instant Pot chicken stock! A bouquet garni for instance is a great option for stock making. It’s a mix of different fresh herbs, which may include rosemary, bay leaf, parsley, basil, thyme, and oregano, tied up with kitchen twine for easy removal after cooking.

You can customize your stock by using different herbs. Of course, you should not use more than three herbs, or it can be too overpowering and unbalanced in flavor.

Can I double up the recipe?

Sure! Feel free to add more water and veggies in order to get more stock.

Anyway, cooking time stays the same (30 minutes + natural release).

More Recipes Like This

If you liked this recipe, try making Instant Pot Bone Broth. It can be made with beef or chicken bones and has a ton of amazing health benefits!

You can also try the Instant Pot Turkey Stock or vegetable stock for a meatless version.

A jug full with homemade chicken stock near a carrots and veggies on a gray table

Instant Pot Chicken Stock

A simple and easy recipe for a flavorful homemade chicken stock…
4.93 from 13 votes
Print Pin Rate
Course: Side Dish
Cuisine: American
Keyword: chicken, Easy Chicken Stock, whole peppercorns
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 8
Author: Corrie


  • 1 chicken carcass
  • 1 large carrot cut into large pieces
  • 1 large onion diced
  • 10 garlic cloves
  • 1 stalk celery
  • 15 whole peppercorns
  • 10 cups water


  • Add onion celery, chicken, carrot and peppercorns to the Instant Pot.
  • Add 10 cups of water. You can add more or less but anyway do not pass the ⅔ line.
  • Close the lid and cook on high pressure for 30 minutes.
  • When cooking time ends, wait for a natural pressure release (May take 20-40 minutes).
  • Once done, open the lid, strain the stock and remove bones and vegetables.
  • Cool down and chill the stock in the fridge.


Calories: 14kcal Carbohydrates: 3g Protein: 1g Fat: 1g Saturated Fat: 1g Polyunsaturated Fat: 1g Monounsaturated Fat: 1g Sodium: 20mg Potassium: 58mg Fiber: 1g Sugar: 1g Vitamin A: 24IU Vitamin C: 3mg Calcium: 23mg Iron: 1mg
Tried this Recipe? Pin it for Later!Mention @corriecooksblog or tag #corriecooks!

Instant Pot Rich Chicken Stock





4 thoughts on “Instant Pot Chicken Stock

  1. 5 stars
    Hi Corrie,
    I make my own broth such are you have done above. I'm wondering the best way to store it. I've canned it in sterilized, quart & pint mason jars, vacuum sealed & kept in the refrigerator & I've water bath canned (sort of) in my Instant pot.
    2 questions:
    1) How long will it keep in vacuum sealed jars in the refrigerator?
    2) I've had conflicting data on whether the instant pot gets hot enough. It presumably takes 240-250 degrees F, (sustained), to kill botulism and the Instant pot info states that it gets to 239-240. I understand that it depends upon the pressure. I've "canned" with an instant pot with 1/2 full of water for 90 minutes. Is this safe or am I playing Russian roulette?

    BTW, I've also frozen the broth filled mason jars in the freezer but even though I left enough head space, a few of the jars broke.

    Any advise is welcomed.


  2. 5 stars
    Hi Corrie
    I notice you don't add salt, is there a reason for this?
    I made a batch but it tastes very bland and will need salt before use.
    I love all of your many recipes and try out as many as I can, I am an 84 year old male who loves to cook and the istant pot and my Airfryer are now my goto tools.

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