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.
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.
How to Make Chicken Broth in the Instant Pot / Pressure Cooker
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.
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.
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.
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.
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
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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- 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
- 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.
- 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.
- 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.
- Cover the bowl and refrigerate. When chilled, skim the fat from the surface.
* I like to use the meat for chicken noodle soup.
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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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