Making Instant Pot chicken broth couldn’t be easier. We love making homemade broth, and it serves as the base for many of our favorite dishes, such as Instant Pot Chicken Tortilla Soup.
Since it’s our own recipe, it has the added advantage that we control the amount of salt. Store bought stock or bullion (even low sodium versions) tend to have crazy salt levels.
We usually make a full pot of chicken stock after making our Instant Pot Roast Chicken. We use the flavorful liquid left over after cooking the chicken as a starting point for the broth, and the bones of the chicken after removing the meat.
But you can use a rotisserie chicken, roasted chicken, or even uncooked chicken or chicken sections to make this recipe. This recipe uses a whole uncooked chicken – if using cooked chicken, you can reduce the time under pressure by 10 minutes.
Onions, garlic, carrots and celery serve as aromatics in this chicken stock, but you can adjust these based on your tastes (or just on what you have available). It’s usually best to keep the seasoning simple, however, unless you know ahead of time what you’ll be using the stock to cook.
For example, adding Cajun seasoning might make a wonderfully flavorful stock, but it wouldn’t work in a non-Cajun recipe.
We’ll typically make a full pot of this stock, and freeze any we’re not going to use right away. It freezes great in ziplock freezer bags. You can even freeze it in ice cube trays to have easily available stock to drop into a pan at any time, with no defrosting needed.
Instant Pot Chicken Stock
This rich, low-sodium chicken stock uses the pressure of the Instant Pot to enhance the flavor and speed the cooking. The broth serves as a base for many of our favorite dishes.
- 1 Whole chicken (3-4 lbs)
- 1 Whole white onion
- 3 large carrots
- 3 stalks of celery
- 5 cloves of garlic
- Salt and Pepper
Remove and discard any organs from the chicken (but other parts such as neck and/or feet can be included).
Separate wings, legs, and quarter the remainder. Add all the chicken pieces to Instant Pot.
Roughly chop all vegetables, and add them with the chicken into the crockpot
Add water to the max fill line on the Instant Pot.
Leave the Instant Pot uncovered, and turn on the sautee function.
Allow broth to simmer for 15 minutes, and skim off any foam that forms and discard.
Close the Instant Pot lid, then turn venting knob to Sealing.
Pressure cook at High Pressure 50 minutes
Natural Release 20 minutes
After 20 minutes, release the remaining pressure by turning valve to Venting Position.
Allow liquid to cool, and then strain to remove the bones and vegetables
The stock will still have quite a bit of fat from the chicken. To easily remove the fat, refrigerate for eight hours or overnight. The fat will move to the top and solidify, and can be carefully scooped off the top of the liquid with a spoon.
The liquid can be strained a second time at for a clearer stock and to help remove any additional fat. Strain through cheesecloth or just a paper towel lining a colander.
Use immediately, or freeze in individual freezer bags or in ice cube trays.
Serving Size:1 cup
Amount Per Serving: Calories: 41Total Fat: .3gSaturated Fat: 0gCholesterol: 2.5mgSodium: 480mgCarbohydrates: .6gSugar: .5gProtein: 9.4g
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