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5 from 4 votes
Two mason jars with stock on a table with herbs
Instant Pot Chicken Stock (HYH Safe)
Prep Time
10 mins
Cook Time
40 mins
Natural release
30 mins
Total Time
50 mins
 

MSG/Onion free and easy to make, this instant pot chicken stock comes together in less than an hour and half. It still has a ton of flavor and makes great use of your leftover chicken bones from a "naked" rotisserie chicken. 

Course: Kitchen Basic, Sauce, Side Dish
Cuisine: American, French
Keyword: Chicken Stock, Heal Your Headache, Instant Pot
Calories: 104 kcal
Author: The Dizzy Cook
Ingredients
  • 1 leftover rotisserie chicken carcass I get the "naked" chicken from whole foods, pick off the meat, then use the leftover bones for this
  • 8-9 cups filtered water
  • 1 large shallot (can sub leeks if you have them), peeled and halved
  • 2 large carrots, cut into large pieces
  • 2 celery sticks, cut into large pieces
  • 3 large garlic cloves, peeled
  • 1 tbsp whole black peppercorns
  • 1/2 cup fresh parsley stems/leaves Don't get too exact with this, just eyeball it
  • 3-4 fresh rosemary stems
  • 2 bay leaves
  • 2 tsp white vinegar
  • kosher salt I started with 1 tsp, but you can add more later
Instructions
  1. Place all the ingredients in the instant pot and pour water over your veggies and chicken. Lock your lid, making sure your "valve" is also closed (IE not pointing towards the steam icon). Close the lid, it should make a fun noise. Hit the "pressure cook" button (sometimes these say "manual) and adjust the time for 40 minutes. 

  2. At this point the screen will show "ON" as it builds pressure. This is not a part of your 40 minute cooking time, unfortunately. It takes about 10-20 minutes for it to build. As pressure is building, the steam will start to release slightly until the button seals itself within a few seconds. Just letting you know so you don't freak out that you didn't close it like I did my first time. 

  3. The time will then show 40 minutes and it was start to cook. Once the 40 minutes are done, don't do anything. Just leave it. It should turn to a "warm" setting while the pressure does a natural release. Let it sit for about 30 minutes, then turn your knob to release any extra pressure. Watch your hands so you don't have hot steam close to them! 

  4. Take the inner, silver pot out of the instant pot and strain out all the veggies and chicken parts. You might need a very fine mesh strainer for this if you like your chicken stock clean. Wait for the stock to cool and place in the fridge, or pour into ziploc bags and freeze individual portions. I find it's easier to skim the extra fat off the top once it's cooled.

Recipe Video

Recipe Notes
  • I've also seen people pour stock into ice cube trays to use one at a time. Whatever floats your boat!
  • Stock should keep up to a week, but I highly recommend freezing if you have an issue with tyramine build up. 
  • You can make this recipe on the stove in a large pot (simmer for 4 hours) or in a slow cooker as well (8 hours on low). 
Nutrition Facts
Instant Pot Chicken Stock (HYH Safe)
Amount Per Serving
Calories 104 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Sodium 252mg11%
Potassium 767mg22%
Carbohydrates 24g8%
Fiber 7g29%
Sugar 7g8%
Protein 3g6%
Vitamin A 20795IU416%
Vitamin C 12mg15%
Calcium 193mg19%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.