Instant Pot Chicken Stock

This instant pot chicken stock is so quick and easy you’ll never want to buy stock again. It mostly calls for ingredients that are either already in your fridge or pantry. And even some that might otherwise go to waste, like the chicken carcass from a chicken soup.

In This Article

Some health benefits of chicken stock

Chicken soup, made from a nourishing chicken stock, has been used in traditional cultures for centuries. It’s well-known as a cold and flu remedy and is also supportive of gut health.

Bones leech several nutrients into the liquid during the cooking process. In particular collagen, which contains an abundance of amino acids, as well as several minerals like calcium, magnesium, and zinc. The more gelatinous your stock the richer in collagen (and gelatin, which is derived from collagen) it is. It’s these proteins that have shown some benefit in supporting and restoring gut health (1).

Chicken stock ingredients

Spice mix – Any mix of whole spices you like will be fine here. As a base I suggest coriander seeds, peppercorns, slices of fresh ginger, star anise, bay leaves, and salt. I’ve also used a few others that can be found in Asian grocery stores. You definitely don’t need them but they add some lovely sweet, and earthy flavours to your stock.
Chicken frame/carcass – You want at least one of these. If your pot is big enough, or you don’t intend to use wings and/or feet, you could use two.
Chicken wings – The main aim of a stock is to draw out the collagen from the bones being simmered. It’s the presence of collagen in good amounts that makes a stock so thick, rich, and gelatinous. One chicken frame isn’t nearly enough to achieve this, which is where wings can come in. You’ll need 4 – 8 of them (depending on size) unless you’re also adding feet, in which case you could use 3-4 wings.
Chicken feet – I know that in the West – it’s not always common for chicken feet to be used in our kitchens. They produce a truly gelatinous, gut loving stock though so do consider including them if you can get them… not always an easy task, as few butchers carry them.
Mix of veg – I’ve used carrot, celery, onion, and a spent corn cob. Always be sure to save your corn cobs. They take the flavour of your stock to the next level. You can replace the onion with the green top from a leek or 1/2 bunch of shallots if preferred.
Apple – A pink lady or fuji is perfect for this stock. You want something that will add a little sweetness to the soup. If you can’t find either of these, just ensure you avoid very tart varieties like Granny Smith.
Apple cider vinegar – This helps to draw nutrients from the bones as they cook.
Fresh coriander/cilantro – Parsley is also fine for the coriander/cilantro haters amongst us.

That’s it! Think you’ll be trying it with chicken feet? I highly recommend it – but as mentioned they can be difficult to find. So, if you can’t get any just use plenty of wings instead.

How to make this instant pot chicken stock

I absolutely love making chicken stock in my instant pot but there is one downside for the purists. And that is the stock is a little murky once made. This is largely the result of not being able to skim scum off the surface as it cooks. This really doesn’t bother me at all, as the stock still tastes amazing. If however you do prefer a much clearer and lighter stock, I have stove top instructions below.

And if you want to see how to make chicken stock from a whole chicken instead, take a look at my whole chicken soup recipe. Otherwise, press on with the instructions below.

Pouring instant pot chicken stock into a container

Dry fry your spices – Turn the instant pot onto sauté. Toss in your coriander seeds, star anise, ginger, and licorice (if using) and stir for a minute so the spices release their aroma.
Add – onion or leek, carrot, and celery. Cook for a few minutes to let them soften slightly.
Pour in – 2 cups of water to stop the cooking process, then add another 2 cups.
Add – any remaining spices, the whole corn cob, chopped apple, then place the chicken carcass on top. Now add the wings, salt, and a dash of apple cider vinegar.
Pour in – the remaining 2-4 cups of water. You should have included 1.5 to 2 litres of water by now (1.5 – 2 quarts).
Place – the coriander or parsley on top if using, close the lid and set to pressure cook for 1 hour and 10 minutes.
Manually release pressure – as soon as cooking stops.
Strain the stock – through a colander into a large bowl. Doing this through a muslin or nut milk bag will remove any debris if you prefer this. You will however, also lose some of the delicious chicken fat so I skip it.
Cool and store – Pour the strained stock into jars and allow to cool slightly before refrigerating. This will keep in the fridge for up to 5 days or in the freezer for several months.

You’ll notice once this is cooled completely in the fridge, fat will rise to the surface. You can either scrape it off and discard it, or render it down and use it for cooking. Check out my video on rendering fat if you need some help with that.

Can I make this on the stove top?

Yes, and it’s just as easy. Though you will need to keep a closer eye on it.

To make this on the stove top:

Follow all steps from 1 to 5 in the recipe using a large pot that will hold at least 6 – 7 litres (~ 6 – 7 quarts). This allows for the liquid and the veg plus bones etc. to fit with ease.
Ensure the ingredients are just about covered with water and toss in the coriander/cilantro or parsley. If ingredients are sticking out slightly it’s fine, as it will all break down as it cooks.
Bring to a boil, then turn the heat down to low and simmer for 3 hours (no lid on). Take the time to skim off the scum that rises to the surface as it cooks. This will ensure your stock is much clearer. The one advantage over cooking in the instant pot.
Once cooked, strain through a colander and pour into jars or containers. Allow to cool slightly before refrigerating or freezing. If you want an even clearer stock, strain it through muslin or a nut milk bag. The stock will keep in the fridge for up to 5 days or in the freezer for several months.

FAQ

Is chicken broth and chicken stock the same thing?

The terms are often used interchangeable but no, they’re not. Stock is made from simmering bones and vegetables and as a result is rich in collagen. Broth is made from simmering meat and vegetables without the bones.

What can you use chicken stock for?

It’s truly great in so many things. I like to cook rice and quinoa in it to increase flavour and digestibility. In fact most grains do well when cooked in chicken stock. It can be used as a base for soups, in risotto and paella, to poach chicken breast, and it can keep roasts moist while cooking. Even just sipping on a cup of it for something warming is nice too. See some recipe ideas at the bottom of the page.

Watch How To Make This Recipe