This easy Instant Pot chicken stock recipe creates a rich, flavorful broth made from leftover chicken bones, fresh vegetables, and herbs. Perfect for soups, sauces, and gravies, this homemade stock is simple to prepare, freezer-friendly, and far better than store-bought versions. It’s a healthy and economical way to use up a chicken carcass while adding depth and nutrition to your favorite recipes.

Table of Contents

Ingredients

1 chicken carcass from a 3–4 lb chicken, raw or roasted (see notes)
2 medium carrots, chopped into large pieces, or 1 cup baby carrots
2 ribs celery, chopped into large pieces (or 3–4 small stalks with tender leaves)
1 yellow onion, unpeeled, sliced in half through the root
1 head garlic, unpeeled, sliced in half lengthwise
1 teaspoon black peppercorns
1 teaspoon salt
2 sprigs fresh thyme
6 chives
Small handful of parsley stems

Optional Vegetables

1 medium leek, white and light green parts only, cut into large pieces
4 oz mushrooms, washed and quartered (or a handful of mushroom stems)

Directions

1. Prepare the ingredients
Place the chicken carcass and any additional bones into the inner pot of a 6-quart Instant Pot. Add the vegetables, herbs, and seasonings, then fill with water to just below the max fill line. Secure the lid and set the valve to Sealing.

2. Pressure cook on high
Select High Pressure and cook for 1 hour. Make sure the Keep Warm function is turned off. The Instant Pot will take 20–30 minutes to come to pressure before the timer begins.

3. Pressure cook on low
Once the first cycle is complete, without releasing pressure, set the Instant Pot to Low Pressure and cook for another 1 hour. Again, ensure Keep Warm is turned off.

4. Natural release
After the second cooking cycle, let the pressure release naturally for 30 minutes. Then, carefully switch the valve to Venting using a dish towel to protect your hand and release any remaining steam.

5. Strain and cool
Remove the lid and allow the broth to cool slightly. Pour the liquid through a fine mesh sieve or chinois into a large bowl. Discard solids.

6. Store the stock
Once slightly cooled, transfer the chicken stock into jars or containers. Refrigerate until fully chilled. Skim off any hardened fat if desired.

Store in the refrigerator for up to 5 days, or in freezer-safe containers for up to 12 months (best flavor within 6 months).

Tips

Use both the carcass and any leftover bones for a richer, more gelatinous stock.
Keep the onion and garlic skins on — they add depth of color and flavor.
Avoid adding too much salt; it’s best to season later when using the stock in recipes.
Chill quickly after cooking to maintain freshness.

Variations and Substitutions

Herbs: Swap thyme or parsley for rosemary, bay leaves, or dill for a different flavor profile.
Bones: Add chicken wings or feet for extra collagen and body.
Vegetables: Skip mushrooms if you prefer a lighter stock, or add parsnips for sweetness.
Seasoning: Use a pinch of turmeric for golden color and subtle warmth.

FAQs

Can I use a frozen chicken carcass?
Yes, no need to thaw — just place it directly in the Instant Pot and increase cooking time by 10 minutes.

What if I don’t have an Instant Pot?
You can make this on the stovetop. Simmer gently for 4–6 hours, adding water as needed.

Can I reuse the vegetables?
It’s best to discard them — they’ll have given up all their flavor to the stock.

Serving Suggestions

Use this homemade chicken stock as a base for soups, stews, risottos, gravies, or sauces. It also adds flavor when cooking rice, grains, or mashed potatoes.

Why You’ll Love This Recipe

This Instant Pot chicken stock is rich, full-bodied, and deeply flavorful — made effortlessly from simple kitchen scraps. It’s a healthy, budget-friendly staple that elevates any meal while minimizing food waste and maximizing taste.