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Home » Condiments and Sauces » Instant Pot Chicken Stock

January 8, 2020 By Ajoke

Instant Pot Chicken Stock

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Homemade instant pot chicken stock! If this is not one of the easiest electric pressure cooker recipes then I don’t know what is. Tons of vegetables cooked with leftover chicken to make delicious and rich homemade chicken bone broth. This is definitely better than store-bought, and you only need 40 minutes to make it. Let me show you how to make the best with this easy and quick recipe.

instant pot chicken stock in a mason jar.

You can now tell the family to be little forgiving when eating their next bone in chicken meal. Time to say goodbye to shop-bought chicken broth for your next dish. I bet you would agree with me that homemade in this instance is better, you are in control of what goes into this stock. Whole and natural ingredients. Everything in this chicken stock you can pronounce all. It is gluten-free, dairy-free and most importantly, jargon and preservatives free.  

Give your homemade meal a good foundation by cooking with whole ingredients as much as you can. I am not an expert on the Whole30 thang but this homemade stock is a start if you want to give it a try. I endeavour to make my meals from scratch as much as possible and stick with using whole ingredients. Never do I claim to eat whole30 because I have a sweet tooth and fall of the wagon every time. I am sure I am not alone on this. Enough of this confession, let’s make the best homemade instant pot pressure cooker chicken stock.

instant pot chicken stock/broth in a jar.

Instant Pot Chicken Stock Recipe

This recipe works for both vegetable and beef broth. Just swap the chicken for vegetable or beef. Don’t have an instant pot? you can also make this stock on the stove top or in a slow cooker but it takes longer unlike if you use a pressure cooker which made instant pot my no one choice.

In Nigeria, we mostly make delicious rich stock from raw beef, pork, turkey or chicken. I will share the recipe with you soon as it is still my most preferred method of making stock. Today’s recipe features roasted chicken bones and that makes delicious broth too.

As I mentioned earlier, most of the recipes you make at home calls for some rich, low in sodium delicious broth as a base. You need chicken broth to make delicious soup like this creamy broccoli soup, to carrot soup to this vegetable soup. Rice or pasta dishes: creamy mushroom pasta just to name a few.

fresh herbs and chicken bones in an instant pot.

Ingredients

Leftover chicken from a whole roasted chicken/ rotisserie chicken or chicken wings (roasted or raw)

large onion

ginger

Fresh thyme

Bay leaves

Carrots

Celery stalk

Salt to taste

Fresh parsley

Garlic bulb

Basically, you can add any vegetable of choice to homemade stock. Think before throwing away your next vegetable peels or scraps. Store them in the freezer until you have enough to make the best and most delicious homemade instant pot chicken stock ever.  You don’t need to peel the vegetables, but you should cut the onions and ginger into halves at least before cooking.

ingredients.

How to make instant pot chicken stock

Cut the onion, carrot, celery stalk, ginger and garlic bulb into halves.

Place the chicken bones, thyme, bay leaves, parsley and the rest of the ingredients in the inner pot of the IP. Add salt and black pepper, then cover with 3 litres of water. Be careful not to over fill the pot.

chicken stock in an instant pot.

Lock the lid of the IP securely and turn the valve to the sealing position. Select the manual or high pressure then time for 40 minutes. The timer would beep once it’s done cooking, leave to release pressure manually.

Leave to cool completely, skim off visible fat, remove the bones and other chunky vegetables then strain the stock through a tiny hole sieve or muslin cloth. Divide into portions, store in jars or container and use as desired.

How to store this recipe

This homemade stock would last up to 4 days in the fridge, ensure it is completely cooled before storing. Store in the freezer for up to 6 months.

Other recipes that use chicken stock

Homemade turkey gravy

Pressure cooker rice and chicken

Instant pot black eyed peas

Pressure cooker loaded potato soup

instant pot chicken stock in a jar.

If you made this instant pot pressure cooker chicken stock recipe, don’t forget to leave me feedback and rate it 5 stars. Tag me @thedinnerbite on Instagram and save away to your Pinterest. Please subscribe to the blog if you haven’t for free new recipes in your inbox

instant pot chicken stock.
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5 from 2 votes

Instant Pot Chicken Stock

Homemade instant pot chicken broth! If this is not one of the easiest pressure cooker recipes then I don’t know what is. Tons of vegetables cooked with leftover chicken to make delicious and rich homemade chicken bone broth. This is definitely better than store-bought, and you only need 40 minutes to make it. Let me show you how to make the best with this easy and quick recipe.
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Homemade Spices
Cuisine: American, British
Keyword: homemade chicken stock, instant pot chicken broth, instant pot chicken stock, instant pot stock
Servings: 10 cups
Author: Ajoke

Equipment

  • Instant Pot

Ingredients

  • Leftover chicken from 1 whole roasted chicken/ rotisserie chicken or chicken wings roasted or raw
  • 1 large onion
  • 1 ginger
  • Few springs fresh thyme
  • 2 Bay leaves
  • 1 large carrot
  • 1 celery stalk
  • Salt to taste
  • small Bunch of fresh parsley
  • 1 Garlic bulb
  • 3 litres water (3 quarts)

Instructions

  • Cut the onion, carrot, celery stalk, ginger and garlic bulb into halves.
  • Place the chicken bones, thyme, bay leaves, parsley and the rest of the ingredients in the inner pot of the IP. Add salt and black pepper, then cover with 3 litres of water. Be careful not to overfill the pot.
  • Lock the lid of the IP securely and turn the valve to the sealing position. Select the manual or high pressure then time for 40 minutes. The timer would beep once it’s done cooking, leave to release pressure manually.
  • Leave to cool completely, skim off visible fat, remove the bones and other chunky vegetables then strain the stock through a tiny hole sieve or muslin cloth. Divide into portions, store in jars or container and use as desired.

Notes

How to store it
This homemade stock would last up to 4 days in the fridge, ensure it is completely cooled before storing. Store in the freezer for up to 6 months.

Nutritional data: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients and brands you use. Under no circumstances will thedinnerbite.com be responsible for any loss or damage resulting for your reliance on nutritional information.

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Filed Under: Condiments and Sauces Tagged With: celery, garlic, parsley, pressure king pro, quick, quick and easy

About Ajoke

Hello, Nice to meet you! Welcome and thanks for visiting my food blog "The Dinner Bite". Feel free to browse through, you are guaranteed nothing here but a yummy experience

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Comments

  1. Fadila Adeyemo says

    January 12, 2020 at 8:12 pm

    5 stars
    Would definitely try this…

    Reply

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Hi! I’m Ajoke.

It is really nice to meet you! Welcome and thanks for visiting my food blog “The Dinner Bite”. Feel free to browse through, you are guaranteed nothing here but a yummy experience. Read More…

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