Instant Pot Chicken Stock

I’ve long touted the benefits of keeping homemade chicken stock in the freezer and now, more than ever, having a good supply on hand seems like a really good idea. My original recipe (from away back in 2009) was a stove-top version that would simmer away for up to 12 hours. I’ve updated that recipe and now make it in as little as 2 hours.

Just look at the rich, gorgeous color!! You can practically taste it, can’t you?

I like to start with a Rotisserie chicken - the ones from Costco are my favorite, but any will do. You can even use a chicken that you roast yourself (need a recipe for that? here’s one I shared way back).

Remove all the white and dark meat from the chicken (don’t forget to flip that bird over and get the meat from the bottom - there’s a lot). Save the meat for another use (like my homemade chicken noodle soup, or this version featuring flavors of the Southwest).

When making chicken stock, I like to use all the bones and skin (if you can manage to keep your family from eating it all). The skin adds wonderful color and flavor. No skin, no problem - you can still make this recipe.

In addition to the skin and bones, you’ll need onion, carrot, celery, garlic, bay, black peppercorns, and I forgot to put parsley in the photo - you can use dried parsley or fresh (leaves or the stems that typically get tossed).

Place everything in the inner pot of your Instant Pot and cover with water, being careful not to go above the max fill line (I can add about 16 cups of water on top of the chicken and veggies in my 8-quart instant pot).

Notice I’m using a mesh basket that fits in my IP. When the stock is done cooking, all I’ll have to do is grab the basket handle and pull it out of the stock, straining away all the solids in the process. Discard the solids and you’re left with the most wonderful chicken stock ever!

Place the lid on the Instant Pot and make sure the knob is in the “sealing” position. Cook on “manual” or “pressure cook” for 90 minutes and disable the keep warm feature (for my model, I do that by pressing the “manual” button twice). When the timer is done, you can release the pressure manually by switching the knob to “venting”, then open the lid and strain away all the solids. OR you can leave the lid on for 7, 8, 9 hours until you’re ready to deal with it. As long as you leave the lid on, the IP will stay sealed and the stock will cool on its own. I often will start the stock making process right before I go to bed and wake up the next morning to a pot of cooled chicken stock ready to go. I just pull out the solids and transfer to containers for storage.

Just in case you were wondering what all those solids look like after the stock is finished cooking, here they are. They’ve cooked down to a fraction of their original size and all their wonderful flavor and nutrients have transferred over to the stock so you can go ahead and get rid of them. LOVE that mesh basket!!

Important - I like to store my stock unsalted. You will definitely need to add salt when you use it or it won’t taste very good at all. I find 1 teaspoon of kosher salt (or half as much table salt) for each quart of stock (4 cups) works out to be just about perfect. The amount of salt can change depending on how you plan to use the stock, but 1 teaspoon per quart is a pretty good place to start.

The stock freezes well in airtight containers, and since my original post way back in 2009, I’ve been reducing my homemade stock down to 1/4 of it’s original volume to conserve freezer space. The reduced stock can be added to pan sauces, or diluted to its original strength by adding 3 cups of water to each cup of reduced stock (remember, don’t salt it until you use it).

Alighty - there you go. Enjoy!!

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Items used to make this recipe:

(affiliate links)

• 8-quart Instant Pot https://amzn.to/2R978vn

• mesh strainer basket https://amzn.to/2XbV93Q

• 32-ounce freezer-safe containers https://amzn.to/3dS9Zmj

• 8-ounce freezer-safe containers https://amzn.to/2x1Gwp8

• reduction spatula https://amzn.to/2UH3ZoV

• my favorite soup ladle https://amzn.to/3uK8KjP

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Instant Pot Chicken Stock

makes 8 cups

Printable Recipe

Ingredients

• 1 rotisserie chicken carcass (skin, bones, and juices that may have collected in the container)

• 1 medium onion, cut into wedges (you can leave the skin on)

• 1 medium carrot, cut into large pieces (peel if you wish)

• 1 stalk of celery, cut into large pieces (inner light green leaves are also good to add)

• 1 palmful of dried parsley

• 1 large clove garlic, whole (2 if small)

• 1 medium bay leaf

• 8-10 black peppercorns

• water (approximately 8-10 cups)

• salt to taste (after cooking - see notes below)

Directions

1. Place all ingredients in inner pot of instant pot (optional, you can also use a mesh strainer basket for easy removal).

2. Cover with cold water and seal instant pot.

3. Disable the “keep warm” feature and cook on “manual” or “pressure cook” for 90 minutes.

4. Strain solids and discard.

5. If using right away, add salt to taste (see notes below for storage).

Notes

• Once you’ve strained all the solids out of the finished chicken stock, you can store the stock (unsalted) in an airtight container in the fridge for up to a week, or freezer for longer storage. To save space in the freezer, I like to reduce the stock down from 1 cup to 1/4 cup. To use, just add 3 parts water to 1 part reduced stock (or see notes below to use for a beef stock substitution).

• When using for soup, I like to add about 1 teaspoon of kosher salt to each quart (4 cups) of chicken stock (if using table salt, use 1/2 teaspoon per quart).

• To save room in my freezer, I like to reduce the stock down by simmering it util it’s 1/4 of its original volume. This concentrated stock can be used in its reduced form to make pan sauces, or to use in place of beef stock (1 cup of reduced chicken stock can replace 1 cup beef stock). The reduction can be restored to its original strength by adding 3 cups water to 1 cup reduced stock.

• Do not salt stock that you plan to reduce down to a concentrate - it will be way too salty.

Stove-Top Homemade Chicken Stock

How do you make a gallon of homemade, uber flavorful, super rich chicken stock for just pennies? First start with the leftover carcasses of two roasted chickens - skin, bones, pan dripping, the works (neck bones and giblets too, but no livers please).

I used the worlds juiciest oven-roasted chickens ever for this batch, but rotisserie chickens work wonderfully as well. I'll spare you a photo of the carcasses :), but put all the icky bits in a really big stock pot; I like a 12-quart, heavy duty.

Incidentally, you can make this stock with uncooked chicken, it just won't be nearly as colorful, and it won't be quite as flavorful, but hey, it'll still be way better than the canned stuff.

Additionally, you'll need 3 peeled carrots, the leafy top 2 inches of a bunch of celery, 2 jumbo onions, 1 head of garlic (yes a whole head), 15-ish peppercorns (no salt yet), 2 large bay leaves (Turkish please, California bay is way too strong), and a good palm full of dried parsley; like 2 tablespoons (or a bunch of fresh parsley stems if you happen to have them). I'll also add the following if I have them on hand - mushroom stems, a few sun-dried tomatoes, scallion trimmings, parsnips, leek trimmings, etc.

Okay, time to prep the veg - chop the onions into big chunks, leaving the skins on - they add wonderful color. Cut the head of garlic right in half - skin and all. Use the top 2 inches of the celery bunch and the white inside stalks and leaves (lots of yummy flavor there). Peel and trim the carrots and chop into 1-inch piece.

Now throw everybody into the stock pot and cover with water. Crank up the heat and bring to a boil. Immediately reduce the heat to barely simmering (if you're making this with raw chicken, you may want to skim the scum off the surface after 15 or 20 minutes). Simmer, uncovered, for at least 2 hours, but you can let it go for as long as 10 or 12 hours; add more water if you need to, but if you're simmering on a low enough heat, and you're using good heavy stock pot, you shouldn't need to.  Warning:  Your house is going to smell amazing!

Note: since the I published this stove-top recipe, I’ve published a newer, faster version of Instant Pot Chicken Stock.

Mmmmm... see how the onion skins have turned almost a mahogany color? That color equals tons of flavor. Yum!

Now strain all the bones and veggies out of this rich, nutritious, delicious liquid gold (I spared you the photo of that step - you’re welcome). Now, here’s the most important part - if you’re going to use the stock right away, you must add salt to taste. I find adding 1 teaspoon of kosher salt per quart of unsalted chicken stock is just about perfect. Use within a week or freeze for up to a year. I like to freeze my stock unsalted - it just works out to be more flexible ingredient for me that way. Alrighty, that’s all there is to it - super easy and well worth the small time investment it takes to make.

You can easily cut this recipe in half, but why make a little when you can make a lot. Did I mention it costs mere pennies to make a gallon of this stuff? Literally, this huge batch of stock cost me less than a buck. You can't even think about buying a vastly inferior can of the grocery store stuff for less than a buck, forget about 8 cans. Stock your freezer, and you'll never have to settle for less again! Stay tuned for my quick and easy chicken noodle soup.

Items used to make this recipe:

(affiliate links)

• 12 quart heavy bottom stockpot https://amzn.to/3V4TreY

• deli containers https://amzn.to/3jbvpSd

• santoku knife https://amzn.to/3FXWW2A

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Homemade Chicken Stock

makes 16 cups (1 gallon)

Printable Recipe

Ingredients

• leftover skin and bones from 2 roasted chickens (rotisserie chickens work very well)

• 3 large carrots, roughly chopped

• leafy trimmings and inner leaves from a bunch of celery (or two ribs), roughly chopped

• 2 large onions, roughly chopped (no need to peel)

• 1 head of garlic, cut in half (no need to peel)

• 15 whole peppercorns

• 2-3 large bay leaves

• a bunch of fresh parsley stems (or 2-3 tablespoons dried parsley flakes)

• optional: mushroom stems, scallion trimmings, leek trimmings, etc.

Directions

1. Place everything in a 12-quart or larger stock pot and cover with cold water.

2. Bring to a gentle bubble, then reduce heat to maintain a simmer for at least 2 hours, but up to 12 if you like (skim and discard any scum that forms on the surface).

3. Carefully strain all the solids from the stock and cool well before transferring to airtight storage containers (refrigerate for 7 days or freeze up to a year).

4. Add salt to taste before using (1 teaspoon kosher salt per quart of stock, or half if using table salt).

Notes

• Once you’ve strained all the solids out of the finished chicken stock, you can store the stock (unsalted) in an airtight container in the fridge for up to a week, or freezer for longer storage. To save space in the freezer, I like to reduce the stock down from 1 cup to 1/4 cup. To use, just add 3 parts water to 1 part reduced stock (or see notes below to use for a beef stock substitution).

• When using for soup, I like to add about 1 teaspoon of kosher salt to each quart (4 cups) of chicken stock (if using table salt, use 1/2 teaspoon per quart).

• To save room in my freezer, I like to reduce the stock down by simmering it util it’s 1/4 of its original volume. This concentrated stock can be used in its reduced form to make pan sauces, or to use in place of beef stock (1 cup of reduced chicken stock can replace 1 cup beef stock). The reduction can be restored to its original strength by adding 3 cups water to 1 cup reduced stock.

• Do not salt stock that you plan to reduce down to a concentrate - it will be way too salty.