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Instant Pot Chicken Stock

A versatile, flavorful Instant Pot Chicken Stock that is great to have on hand. Use it in soups, sauces and gravy. Whatever your kitchen needs!
Course Main Dishes
Cuisine American
Keyword chicken broth, chicken stock, instant pot
Prep Time 5 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 35 minutes
Servings 10 Servings

Ingredients

Ingredients:

  • 2 pounds chicken bones
  • 1 onion cut in half, skins on
  • 6 cloves of garlic skin on
  • 1 - 2 large carrots cut into large chunks
  • 3 ribs celery cut into large pieces
  • 1 serrano or jalapeno pepper, cut in half (optional)
  • 1 tablespoon black peppercorns
  • 2 teaspoons dried rubbed sage
  • 2 teaspoons dried thyme
  • 1 tablespoon kosher salt
  • 3 bay leaves
  • About 10 cups water

Instructions

  • Combine all ingredients, except water, in the instant pot.
  • Pour water in until it fills just below the max line. About 10 cups will be enough.
  • Place lid on instant pot, seal, set manual pressure to high for 45 minutes. Once finished, do a full natural release.
  • Allow the stock to cool slightly and use a spoon to skim off any fat that accumulates at the top. Strain stock. Adjust seasoning with salt and pepper if needed. Store in containers to use immediately or freeze.