Instant Pot chicken stock is ready in an hour and tastes just like a slow cooked stock that's been simmering away for hours and hours.
Chicken,  Food,  Instant Pot,  Soup

Instant Pot Chicken Stock

This homemade chicken stock is ready in an hour, thanks to the Instant Pot, and tastes just like a slow cooked stock that’s been simmering away for hours and hours.

I’ve been watching friends rave about their pressure cookers for years, noticing in the past couple an extreme fondness for the Instant Pot in particular.

It’s like the work horse of pressure cookers, operating via electric cord instead of on top of the stove … similar to a slow cooker. But not a slow cooker.

Not at first blush, anyway.

Chicken stock just finished in the Instant Pot pressure cooker and served in a bowl.

One of the coolest things about an Instant Pot is that it *can* be used as a slow cooker … or a steamer … or a warmer … or, it seems the options are endless.

Though, performing as a pressure cooker is an Instant Pot’s main trade.

Unlike a traditional pressure cooker, an Instant Pot has a sauté setting (among many other bells and whistles), which means you can easily brown things right in the stainless steel insert instead of having to make a mess in multiple pans.

We all know how yummy it is when tasty bits and scrumples (also known as “fond”) can be worked into the base for soups and sauces, so not only is it practical to use just one pot, it also makes your recipes’ flavors taste even deeper!

I still love my slow cooker, don’t get me wrong. It’s not going anywhere.

That said, so far I’ve used my Instant Pot three times since Christmas (a week ago), and I’m VERY impressed.

Today I made Instant Pot chicken stock — a variation of my Overnight Slow Cooker Chicken Stock — that has all of the flavor of the slow cooker version, and only took an hour to cook. ONE HOUR.

That’s pretty amazing, folks, considering my slow cooker version takes at least eight.

Instant Pot Chicken Stock

The great thing about making homemade chicken stock is that it’s pretty forgiving in terms of necessary ingredients.

Really, the only mandatory things are a cooked chicken carcass, water and salt.

For this batch, I used the chicken carcass (leftover from a grocery store rotisserie chicken), water, a quartered onion, endive, a few sage leaves, salt and pepper, garlic powder, dried parsley and a little turmeric.

All stuff I already had on hand in the pantry and veggie bin.

Instant Pot chicken stock is ready in an hour and tastes just like a slow cooked stock that's been simmering away for hours and hours.

If you’re shopping for ingredients, or have a fuller produce drawer, other favorites of mine to include are fresh parsley (or any other herbs), carrots, celery, fresh garlic and peppercorns.

In this case, the broth is a little more of a deep yellow because of the turmeric, but otherwise the it looks, smells — and, most importantly — tastes just like my original chicken stock!

Instant Pot chicken stock is ready in an hour and tastes just like a slow cooked stock that's been simmering away for hours and hours.

So far, everything I’ve made in the Instant Pot has been a winner. I’m a big fan!

Check out some of my other Instant Pot recipes here:

Instant Pot chicken stock is ready in an hour and tastes just like a slow cooked stock that's been simmering away for hours and hours.

Instant Pot Chicken Stock

Yield: 8 cups
Prep Time: 5 minutes
Cook Time: 1 hour
Total Time: 1 hour 5 minutes

Instant Pot chicken stock is ready in an hour and tastes just like a slow cooked stock that's been simmering away for hours and hours.

Ingredients

  • 1 3-4 pound cooked chicken carcass
  • 2 tablespoons salt
  • 1 tablespoon black pepper
  • 1 tablespoon dried parsley
  • 1 large yellow onion, quartered
  • water

Instructions

  1. Place the chicken, salt, pepper, parsley and onion into the Instant Pot. Add water until you reach the 10 cup mark. Secure the Instant Pot lid.
  2. Use the "Manual" button to set the time for 60 minutes.
  3. When the cooking is complete, either let the Instant Pot pressure release in its own (approximately 20 minutes), or do a quick release.
  4. Strain the chicken stock into a large heat proof bowl and let it cool to room temp. Move it to the fridge, uncovered, to cool completely.
  5. Skim the fat off the top, and then store it in the fridge or freezer.

Notes

I like to freeze the stock flat in zip top bags, because that makes it easy to thaw and use as needed, and they don't take up too much freezer space. Another way to store the chicken stock is to freeze it into ice cube trays, then store the cubes in a zip top bag to pull out as needed (each cube is 1-2 tablespoons).

Nutrition Information:
Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 254Total Fat: 15gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 107mgSodium: 875mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 27g

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Hi, I'm Liza, a self-proclaimed word-nerd who loves getting sucked into whimsical stories and epic movies. I have laid-back, practical attitude towards life, and as a foodie at heart, I relish the chance to both cook and eat. (No picky-eater here!) Always on the hunt for good eats, easy recipes, binge-worthy shows, relaxing road trip destinations, the perfect mojito and time to finish my novel!

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