This Instant Pot chicken stock recipe delivers deep, savory flavor and a silky, full-bodied texture in a fraction of the time of traditional chicken stock (think 40 minutes, not 3 hours). The pressure cooker extracts maximum richness from a pack of chicken wings or a pile of leftover bones in under an hour, producing a versatile homemade chicken stock that works everywhere from chicken noodle soup to risotto and braises. Fresh ginger is optional but adds subtle warmth and brightness, especially nice in soups and simple rice dishes. If you plan to reduce the stock later (like in a braise), hold off on seasoning until the end; concentrated stock intensifies quickly.
Tips for making chicken stock in an Instant Pot
Choose collagen-rich bones: If you’re buying fresh chicken for this stock, collagen-rich wings are a great choice, but you can also make this stock with a leftover chicken carcass—backs and necks make for a richer stock that gels lightly when chilled.
Expect flavor over clarity: This stock is meant for flavor, not consommé-level clarity. A little haze won’t affect the taste.
Mind the max fill line: Add water only up to the Instant Pot’s max fill line to ensure proper pressure and avoid diluted stock.
Season with intention: Salt the stock after straining if using right away; if reducing or freezing for later, wait and season when cooking.
Store it smartly: You don’t need to wait for the stock to cool completely before refrigerating; contrary to popular belief, a little heat won’t jeopardize the other items in your fridge. After chilling, remove the layer of fat that forms on the surface (discard it or save it in a separate container to use for roasting or sautéing vegetables). Freeze after chilling, if desired.
What you’ll need
Instant Pot Duo Plus 9-in-1 Electric Pressure Cooker
$110 At Amazon
Recipe information
Total Time
1 hour
Yield
Makes about 2 quarts
Ingredients
1
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2
Special Equipment
Need to make a substitution?
Preparation
Step 1
Combine 1 large onion, unpeeled, halved, 1 large carrot, scrubbed, halved, 1 head of garlic, halved crosswise, one 1" piece ginger, scrubbed, halved (if using), handful of thyme sprigs, 2 bay leaves, 3 lb. chicken wings or chicken bones, and 1 tsp. black peppercorns in an Instant Pot. Pour in 3 quarts water (or just enough to reach the max fill line if using a smaller pot). Lock lid and turn venting knob to sealing position. Cook on high pressure 40 minutes, then release pressure manually. (Be careful as the pressure valve will spatter as it releases pressure.)
Step 2
Strain stock through a fine-mesh sieve into a large bowl; discard solids. Add 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt if desired and stir to dissolve. Let stock cool, then strain off any fat or scum that may have floated to the surface.
Do Ahead: Stock can be made 4 days ahead. Cover and chill, or freeze up to 6 months.
Editor’s note: This Instant Pot chicken stock recipe was first printed in December 2018; it has been updated for style. Head this way for more great chicken soup recipes from Epicurious →