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homemade instant pot chicken stock bone broth in mason jar
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5 from 7 votes

Instant Pot Chicken Stock

Make the best Instant Pot Chicken Stock from a leftover chicken carcass in your pressure cooker with this easy recipe for homemade bone broth.
Course Soup
Cuisine American
Prep Time 5 minutes
Cook Time 1 hour
pressure time 20 minutes
Total Time 1 hour 25 minutes
Servings 10
Calories 30kcal
Author Dee

Ingredients

  • 1 chicken carcass
  • 6 cups water
  • 1 teaspoon sea salt
  • 2 celery stalks with leaves

Instructions

  • Place the trivet in the Instant Pot, over the leftover juices from the whole chicken, and place chicken carcass on trivet
  • Pour water into the pot, and add sea salt and celery stalks
  • Place lid on Instant Pot, and turn valve to Sealing position. Hit PRESSURE COOK for 60 minutes
  • Pot will take a few minutes to pressurize, then it will start counting down and cook for 60 minutes. Allow a 10-minute release (or longer, or full natural release if you want) then do a quick release or gradual quick release for remaining pressure to drop. Hit CANCEL to turn pressure cooker off
  • When pin drops, open lid, carefully lift trivet (wear hot mitts), and discard chicken carcass. Pour stock through mesh strainer into a bowl, and separate into smaller containers to refrigerate or freeze
  • Stock should gel when refrigerated. You can skim off the top layer of fat easily and discard before using, or you can use fat in place of oil or butter if making chicken soup

Notes

Recipe was made in 6-quart Instant Pot electric pressure cooker, but it can be made in an 8 quart without any adjustments.
If you're not using my whole chicken recipe, add 8 cups of water plus 1 onion, 2 garlic cloves and 1 lemon for similar flavor.
 

Nutrition

Calories: 30kcal | Sodium: 240mg | Calcium: 5mg