How to Make Instant Pot Chicken Stock

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With this recipe for Instant Pot Chicken Stock, making homemade broth has never been easier. Use this flavor-packed shortcut pressure cooker method, made with a whole chicken, onions, carrots, and celery. 

overhead of an instant pot cooking chicken stock with carrots, celery, onions and fresh herbs

The key to making great homemade chicken noodle soup, or any soup really, is using homemade stock. 

Making it in the electric pressure cooker saves time, but it’s also much easier! There’s no need to stand over the stove skimming the stock. Plus, there’s no risk of overflows on your clean stovetop. 

pinterest image promoting Instant Pot Homemade Chicken Stock featuring two mason jars filled with chicken stock and an Instant Pot in the background

How to Make Chicken Broth in the Instant Pot / Pressure Cooker

This chicken broth recipe will work in any brand of electric pressure cooker, including the Instant Pot, Ninja Foodi, or Power Pressure Cooker XL.

Instant pot chicken stock is a one-step recipe. All you need to do is gather the classic stock ingredients: chicken, onion, carrots, celery, bay leaf, parsley, thyme, peppercorns, and water. Place them all inside your pressure cooking pot, seal it up and let it cook for 20 minutes. 

After a natural pressure release, you’ll have deeply flavorful, golden-colored chicken stock to strain, remove the fat, and use right away. 

three mason jars with instant pot chicken stock

Chicken Stock vs. Broth

What’s the difference between stock and broth? They’re often used interchangeably for home cooking.

Stock is used as an ingredient and is not salted. Broth is a complete dish that can be served.

In other words, when you turn your homemade Instant Pot chicken stock into a flavorful chicken noodle soup, it becomes broth. 

jar of instant pot chicken stock with fresh celery on a white platter

Canned vs. Homemade Chicken Stock

We love canned stock for convenience and quick meals. But whenever we’re making a dish in which the broth really shines, like chicken noodle or another clear soup, the stock you use is so important. That’s when we always choose homemade chicken stock. 

And if you’re looking for an even faster shortcut than pressure cooker chicken stock, our Electric Pressure Cooking Cookbook features a superfast recipe that starts with rotisserie chicken.

three mason jars with chicken stock

Freezing and Storing Chicken Stock

You can easily make a big batch of homemade stock and freeze it for later.

Let the stock cool fully, then store in an airtight container in the freezer for up to 4 months. It refreezes well, so you can remove the amount of stock you need for a recipe and place the remaining broth back into the freezer. 

Tip: Freeze the stock in small containers. Then you can easily pop one out of the freezer to make broth without defrosting a big frozen block. 

If you want to use your freshly made stock within a few days, keep it fresh in the fridge for up to three days. 

cooking chicken stock with carrots, celery and onions in an instant pot

Seasoning Chicken Stock

This chicken stock recipe calls for the classic French seasonings and herbs. However, if you don’t have one of them on hand or your family doesn’t love parsley, for example, you can easily change up the flavorings to suit your needs. 

Other herbs and spices are all nice ways to change things up! Try rosemary, white peppercorns, ginger, dried chilis, and garlic

jar of instant pot chicken stock with fresh celery on a white platter

Recipes to Use Instant Pot Chicken Stock

Once you have a full pot of freshly made chicken stock at home, try these favorite recipes:

  • Classic Chicken Noodle Soup. If you’re taking the time to make homemade chicken noodle soup, try making your broth from scratch as well. You’ll notice a big flavor increase!  
  • Pressure Cooker Spicy Chicken Soup is a twist on a classic with a kick. Jalapeños and taco seasoning plus crispy tortilla chips and shredded cheese.
  • Instant Pot Pumpkin Chicken Corn Chowder is the perfect recipe for early fall. A creamy pumpkin-flavored broth with tender chicken and fresh corn. 
  • Broccoli Cheese Soup has a 1-minute cook time, so it’s a great choice for busy nights. A creamy soup that’s packed with broccoli and carrots.

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three mason jars with instant pot chicken stock

Instant Pot Chicken Stock

Yield: 8 Cups
Prep Time: 5 minutes
Cook Time: 20 minutes
Additional Time: 4 hours 35 minutes
Total Time: 5 hours

Homemade Instant Pot Chicken Stock is the easiest way to make delicious broth—made in your pressure cooker with whole chicken, onion, carrots, celery, and seasonings


  • 1 whole chicken (about 4 pounds)
  • 1 large onion, coarsely chopped
  • 2 large carrots, roughly chopped
  • 2 celery stalks, roughly chopped
  • 3 garlic cloves, smashed
  • 1 bay leaf
  • 5 sprigs fresh parsley
  • 3 sprigs fresh thyme
  • 1/2 teaspoon whole peppercorns
  • 8 cups water


  1. Add the chicken to the pressure cooking pot. Then add chopped onions, carrots, celery, and garlic. Add the bay leaf, parsley, thyme, and peppercorns. Carefully pour in the water. 
  2. Lock the lid in place. Select High Pressure and a 20 minute cook time. When the cook time ends, allow the pressure to release naturally. When the valve drops, carefully remove the lid.
  3. Allow the stock to cool slightly. Pour the stock through a fine-mesh strainer set over a very large bowl or pot. Discard bones, skin, vegetables, and herbs, and set aside the cooked meat. 
  4. Cover the bowl and refrigerate. When chilled, skim the fat from the surface.


* I like to use the meat for chicken noodle soup.

Nutrition Information:
Yield: 8 Serving Size: 1 cup
Amount Per Serving: Calories: 195Total Fat: 10gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 66mgSodium: 88mgCarbohydrates: 4gFiber: 1gSugar: 1gProtein: 21g

Nutrition information is calculated by Nutritionix and may not always be accurate.


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