Easy Instant Pot Chicken Stock

Try this DIY version of the pantry staple and use it to infuse other recipes with rich flavor. Freeze leftovers anytime you make a big batch!

Course Main Course

Cuisine American

Keyword Chicken, Stock

Prep Time 5

Cook Time 30

Natural Release 30

Total Time 1 5

Calories 107kcal

Add the chicken carcass pieces, veggies, salt and pepper to the Instant Pot.
Pour 8 cups of water over the contents of the pot but do not fill more than 2/3 to the top. Lock the lid onto the top and press the "manual" button. The default setting will display 30 minutes so don't make any adjustments to time or settings. After 10 seconds the display will switch to "ON" and begin heating and building pressure. Expect 10-15 minutes for full pressure to build.
Once the pot is pressurized the display will count down from 30. Allow it switch to "Keep Warm" when 30 minutes has passed and allow up to 30 minutes for a natural release. If needed, you can then open the steam release valve and let the Instant Pot vent until the float valve drops. It is then safe to unlock the lid and carefully remove it.
Set a fine mesh strainer inside a large mixing bowl. Carefully ladle or dump the contents of the pot into the strainer, then lift it out of the mixing bowl to remove the pieces of chicken and vegetables. Taste the stock and adjust seasonings if needed.
Transfer the stock to air tight containers and refrigerate until completely cool. Use within 5 to 7 days or freeze up to three months. Defrost in the refrigerator overnight before using frozen stock.

If desired, use 2-3 cups veggie scraps instead of whole onions or carrots to reduce food waste.

Yield will vary depending on intended use.