This recipe for instant pot chicken stock makes cooking chicken stock a million times easier. You can totally take this recipe to the slow cooker and get similar results, but my instant pot is bigger than my slow cooker, so I prefer to use that tool.
I love making my own chicken stock because you can control the amount of sodium, it’s super budget friendly (you also get prepped, cooked chicken when you make stock my way!), and you can adjust the seasonings / ingredients that you put in it! When I don’t have time to baby sit the stove all day, (or what feels like all day,) I like to use the instant pot. Toss the ingredients in, press a button, and walk away!
When making my instant pot chicken stock, I recommend taking the chicken out once it is cooked, pull the meat off the bones, and then put the bones back in the stock to continue cooking. You can totally keep the chicken in for the whole cook time, but you will end up with an overcooked, dry, and less flavorful chicken for future use.
- 2 large yellow onions, quartered with skin on
- 4 carrots, unpeeled and cut in large chunks
- 2 celery stalks, cut in large chunks
- 3 parsnips, unpeeled and cut in large chunks
- 10 sprigs fresh parsley
- 10 sprigs fresh thyme
- 10 sprigs fresh dill
- 3 heads garlic, cut in half across with skin on
- 2 T kosher salt, plus more to taste
- 2 t whole black peppercorns
- 5 lbs bone in chicken
Place all ingredients in the Instant Pot, with the chicken on top. This will make it easier to remove the chicken later. Fill the pot with cold water up to the max pressure cook line in the Instant Pot pot. Set on Pressure Cook High for 30 minutes.
Once the pressure cook has finished 30 minutes, allow for natural release for at least 5 minutes if you don’t want to completely wait for a total natural release.
Remove chicken from the Instant Pot, and prepare 3 bowls. One for discarding, one for cooked chicken meat, and another for the bones that will be returning to the chicken stock. Once the chicken is cool enough to handle, break down your chicken. Discard all skin and fatty pieces, save your cooked chicken meat, and return all bones back to your Instant Pot, cover with the lid, and Pressure Cook on High for another 3 hours.
Again, allow the stock to naturally release steam for at least 5 minutes if you do not want to wait for a complete natural release. Taste the stock, and add more salt or pepper if needed.
Allow the stock to cool for about 15 minutes before straining.
This is a large, heavy pot! You can strain this by picking up the pot and straining it through a strainer into a large pot in the sink. If you are not as strong as me, or half as clumsy, you may want to use my extra step: use a hand held strainer to pull the solids out of the pot before you have to lift the entire pot. You will still need to strain the stock through a large strainer into a large pot in the sink, but it will be much lighter.
Store in the refrigerator for up to 4 days, or in the freezer for up to 3 months.