Instant Pot Chicken Stock

I can’t remember the last time I made chicken broth in anything other than a pressure cooker. It’s fast; it’s practical, and the stock itself is outstanding.

Many of us have chicken bones from fried chicken or from shredding chicken pieces. Freeze these and make a batch when you have enough. It’s that simple – washing up is the hardest part.

When using an electric pressure cooker like an Instant Pot, all you have to do is throw everything in and program it. You can even leave it on overnight as the “Keep Warm” setting will keep the temperature in the safe range without cooking it any further.

• New to Instant Pot? Check out our post How to Use an Instant Pot: A First-Timer’s Guide.

Unlike broth, which is cooked on the stove, there is no evaporation in a pressure cooker, all the liquid stays in the saucepan. In fact, you’ll probably end up with more liquid than you started with because some of it will cook off the bones and meat.

I don’t add a lot of liquid when I make my broth. I don’t even measure it; I just eyeball it and add so much that it barely comes up to bone level. It’s a method, more than a recipe, one that gives you a very concentrated broth with a robust flavor.

Which Bones Make the Best Chicken Broth?

You can use bones from a raw chicken or a roast chicken. I usually make roast chicken broth because we often consume grocery store roast chicken at my house. It’s a great way to use the leftover bones and leftovers for future meals.

I store small parts in the freezer. Roasted carcasses, leftover leg bones, wing tips and chicken necks all add up over time. Just be sure to label those bags of bones so you don’t pull out frozen secrets a year later.

You can also sometimes buy bones or leftover chicken parts at grocery stores and markets, such as bones, backs, necks, or feet left over from the slaughter. These parts have a lot of gristle which gives a great shaft with a velvety body.

Oh, and make sure to add as much chicken fat or skin as you can. Yes, it will make a fatty broth, but the fat will float to the top as the broth cools and you can skim it off later. What skin and fat add is a happy yellow color and heaps of great flavor. Remember, if you don’t want the extra fat, you can always remove it later and throw it away.

In general, don’t sweat. Just make a stash and use it.

How much chicken bones do you need?

While I recommend a whole chicken carcass (about a pound of bones) in the following recipe, that’s just a recommended amount.

You can really use any bones that fit in your pressure cooker – feel free to pack them! I’ve used anywhere from a pound of bones to five pounds. Just make sure you don’t fill your pressure cooker more than two-thirds full or above the “Max Fill” line.

Then add enough water to be almost level with the bones (again, don’t exceed the “Max Fill” line). A rough ratio is 5 to 6 cups of water for every pound of bone. The less water you add, the more flavor and body your broth will have.

Adding vegetables to your stash

The classic trio of onions, carrots, and celery (aka mirepoix) add some personality to the broth.

But are you ready to be blown away? Sometimes I don’t add anything. Just the bones! I don’t always want the taste of Mirepoix in there. Also, when I use fried carcasses, they often already have so much flavor on their own.

If it’s summer and I have fresh herbs on hand, I might throw in a sprig of thyme or a few sprigs of parsley. If I have carrots or onions on hand, I might add them. If I want an easier stock (or I’m just feeling lazy), I skip it.

How long to cook chicken broth in the Instant Pot

For years, I’ve been high pressure boiling my broth for 30 minutes because that’s what the recipe book of my very first pressure cooker said. But then I saw all sorts of different times in other recipes – even up to two hours! That’s quite a range. What gives?

I made a bunch of batches with different cook times and figured it out.

• 30 minutes is the minimum. Less and you won’t get great taste or body; The various tissues do not have time to break down and release gelatin or flavor in less time. Broth cooked for 30 minutes is lighter in color but still has a gelatinous body. (Have you ever had homemade broth like jelly in the fridge? That’s what I’m talking about. It’s a good thing). The flavor is clean and straightforward, but it doesn’t lack the chicken character.
• 60 minutes will result in a broth that is darker and not as clear. It has more of that slightly greasy “cooked chicken” taste and smell. But it’s more chicken-y indeed.
• 45 minutes is a good compromise. This broth has good color, body, and flavor without tasting too cooked.

I still prefer 30 minute funds, although they might taste a bit bland to some. This is really great news! Whether you cook your broth for 30 minutes or an hour, it will still be chicken broth and still better than anything you buy. Experiment with cooking times and see what you like best.

How to properly cool down your stash

When stash goes sour, it’s often because it wasn’t properly chilled before chilling; in this case it is ruined. Don’t put steaming hot broth in the fridge as this can create perfect growth conditions for bacteria. Bring your stash to at least room temperature before placing in the fridge.

The quickest way to cool a few quarts of broth is to strain it into a wide stockpot or bowl – a larger surface area will cool it faster. To speed things up, fill the sink with ice water and place the soup pot inside.

How to skim off the fat

After the broth has boiled and the pressure released, strain the bones. You’ll likely see a decent amount of fat at the top of your strained broth. How much depends on what chicken bones or pieces you used. I had up to an inch before!

There is an easy way to deal with this. Allow the broth to cool to room temperature on your counter, then place in the refrigerator. The next day there is a cap of solidified fat at the top. Scrape it off and do whatever you want with it (I’ve used it in place of butter when making batter for a chicken pot pie). If you save the fat, refrigerate and use within a week.

When Should You Salt Your Chicken Broth?

I prefer to leave the broth unsalted until I cook with it. This way, if I use salty ingredients like soy sauce or ham in my recipe, I can easily make adjustments.

Instant Pot Bone Chicken Broth Variation

Use the veggies as you will enjoy them on their own. Add 1 tablespoon of apple cider vinegar for every pound of bone and gallon of water. Secure the lid and cook under high pressure for two hours, naturally releasing the pressure. Strain, cool and store in the refrigerator. Skim off the fat. Season to taste with salt before serving.

How to store and freeze chicken broth

I like to pour my chilled broth into jars and store them in the fridge for up to a week. The broth will often keep for a week afterwards, but if that’s the case I recommend boiling it before using. This tends to give it a fresher taste.

To always have a supply on hand, freeze it for up to a year.

More chicken broth!

• How to make chicken broth on the stove
• Slow cooker chicken broth
• How to make broth from chicken feet
• What is the difference between broth and broth?

Recipes with homemade chicken broth

• Chicken and Dumplings
• Cheese risotto with leek and crispy sage
• Fried chicken stroganoff
• Creamy Chicken Soup
• Arroz Verde (Mexican Green Rice)