One Hour Homemade Chicken Stock – Instant Pot / Pressure Cooker
Homemade chicken stock made in the Instant Pot in just one hour, but tastes like it took all day to make!
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Making your own chicken stock in an Instant Pot could not be easier and it’s such a time saver! What typically takes a few hours on the stove top, only takes 1 hour using your Instant Pot or pressure cooker!
Every fall I make a batch or two to use over the winter as the base for soups. With just a few simple steps, you can make a batch and freeze in containers, so you too will be set for the winter!
I always try to have at least one container in the freeze in case of a cold or flu. When you get sick, the last thing you want to do is cook. So having some stock on hand makes life much easier!
I also use this as the base for my Thanksgiving gravy! If you’ve made my Easy Instant Pot “Roasted” Chicken, you can use the carcass to make this wonderful stock!
What’s in Instant Pot Chicken Stock
- Chicken carcass
- Celery stalks
- Carrots
- Onion
- Garlic
- Parsley
- Lemon thyme (or regular thyme)
- Bay leaf
- Water
- Whole peppercorns
- Kosher salt
*Exact measurements are listed in the recipe card below.
How to Make Instant Pot Chicken Stock
Add all the ingredients to your Instant Pot.
Lock the Instant Pot lid in place.
Turn the pressure cook/manual setting to high pressure for 1 hour.
Set the valve to sealing, then allow it to release naturally.
Carefully remove the lid (away from you) allow the stock to cool slightly before straining. Then strain the stock and pour in airtight containers.
I cool them at room temperature, then put the containers in the fridge to allow the fats to rise to the top and solidify. This makes skimming the fat much easier! Store leftovers in the fridge for 3-4 days or in the freezer.
Use This Chicken Stock in These Keto Soup Recipes
- Chicken Soup with Cauliflower Rice
- Italian Wedding Soup
- Smoked Sausage and Cauliflower Soup
- Cream of Wild Mushroom Soup
If you’ve never made your own bone broth before, check out this Instant Pot Beef Bone Broth recipe!
The Instant Pot model that I have is the Instant Pot DUO80 8 Quart 7-in-1 Multi- Use Programmable Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Sauté, Yogurt Maker and Warmer
More Keto Instant Pot Recipes
- Easy Instant Pot “Roasted” Chicken
- Instant Pot Butter Chicken
- Best Instant Pot Roast with Gravy
- Instant Pot Chicken Marsala
- Instant Pot Ropa Vieja
- Instant Pot Pork Carnitas
- Instant Pot Baby Back Ribs
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One Hour Homemade Chicken Stock – Instant Pot / Pressure Cooker
Ingredients
- 3 pounds of chicken carcass
- 3 celery stalks
- 2 whole carrots
- 1 onion, quartered
- 2 garlic cloves
- A few sprigs of parsley
- A few sprigs of lemon thyme, or regular thyme
- 1 dried bay leaf
- 1 teaspoon whole peppercorns
- 1 tablespoon kosher salt, or more to taste
- 10 cups of water
Instructions
- Add all the ingredients to your Instant Pot. Lock the Instant Pot lid in place and turn the pressure cook/manual setting to high pressure for 1 hour. Set the valve to sealing, then allow it to release naturally.
- Carefully remove the lid (away from you) allow the stock to cool slightly before straining. Then strain the stock and pour in airtight containers. I cool them at room temperature, then put the containers in the fridge to allow the fats to rise to the top and solidify. This makes skimming the fat much easier! Store leftovers in the fridge for 3-4 days or in the freezer.
*Make sure to scroll up and read the post for substitutions, additions and helpful tips for making this recipe.
*Nutritional data is provided as a courtesy and is accurate to the best of my knowledge. You can verify it using the nutrition calculator of your choice. All data is based on net carbs, without sugar alcohol: Swerve, Erythritol, Monk Fruit or Allulose.
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