So last November, Black Friday to be more specific, I bought myself a little present. I impulse bought an Instant Pot, at a hefty 35% discount, I might add. I’ve been experimenting with the Instant Pot for a few months and the other day I made my first Instant Pot Chicken Stock. OMG. You guys. This is the best chicken stock I’ve ever made. The extra pressure during cooking really pulls out so much more flavor and collagen to make an ultra rich broth.
What is an Instant Pot?
Instant Pots are a 7-in-1 magical cooking device (or a pressure cooker) that also does a bunch of other cool stuff. These all-in-one devices have been taking the cooking world by storm for the past five years. I had already been on the market to buy a pressure cooker and the wide array of other features this one offered sold me instantly (no pun intended).
I bought an Instant Pot primarily to make cooking dry beans and “slow cooked” meat faster, and didn’t really intend to post about it much on Budget Bytes. You see, I don’t want to give anyone the false impression that you need fancy, expensive equipment to make good food, because you absolutely DO NOT. This machine is just fun and makes life a little faster and easier. For everything else, I still prefer to cook on the stove top or just take the long route with a slow cooker.
What is the Difference Between Chicken Stock and Chicken Broth?
Both chicken stock and chicken broth are made by simmering chicken parts in water with other flavorful ingredients. Chicken stock tends to be richer, which comes from cooking the broth with more bones and connective tissues (sometimes called “bone broth”). Since the bones and connective tissue have a lot more collagen than chicken broth, chicken stock will sometimes be a gel when chilled instead of liquid. They can usually be used interchangeably in recipes, but chicken stock will give you a lot more flavor.
Can I Make Chicken Broth Without An Instant Pot?
You can absolutely make chicken stock or broth on the stove top or in a regular (and inexpensive) slow cooker. I’ve made tutorials for both in the past: How to Make Chicken Broth (stove top) and How to Make Slow Cooker Chicken Broth. With both of those methods, just keep in mind that the longer the cook, the better.
How to Make Instant Pot Chicken Stock
Ingredients
- 1 rotisserie chicken carcass
- 1 yellow onion
- 1-2 carrots
- 1-2 stalks celery
- 2 cloves garlic
- 2 bay leaves
- Freshly cracked pepper or whole peppercorns
- 1 tsp apple cider vinegar
- 8 cups water
- 1/2 tsp salt, or to taste
Instructions
- Turn the Instant Pot on to Sauté mode. Add the chicken carcass pieces and sauté for 2-3 minutes, or until browned and pieces begin to stick to the bottom of the pot. Press the cancel button to turn off the heat.
- Cut the ends off the onion, then cut it in half or into quarters. Remove any of the papery skin if it has dirt on it, otherwise leave the skin on. Scrub the carrots and celery. Cut them in half so they fit easily within the pot. Peel the garlic cloves and add them to the pot with the bay leaves, some freshly cracked pepper (or 10-15 whole peppercorns, if available), and a splash of apple cider vinegar.
- Pour 8 cups of cool water over the contents of the pot (do not fill more than 2/3 to the top). Lock the lid into place, close the steam release valve, and press the “manual” button. The display will show 30, indicating the default time set for that mode. We want it to cook for 30 minutes, so no need to adjust the time. After 10 seconds the display will turn to “ON” indicating that it is heating and pressure is building (this takes about 10-15 minutes).
- Once the pot has reached high pressure, the display will begin to count down 30 minutes. When 30 minutes is up, it will beep and switch to “keep warm” mode. Press the cancel button and allow the pressure in the pot to reduce naturally (this takes about 15 minutes). You’ll know the pressure is at a safe level and it’s okay to open the pot when the silver float valve on the lid has fallen down and is no longer elevated. Open the steam release valve, then carefully open the lid.
- Place a fine wire mesh strainer over a large bowl, then ladle the stock into the bowl through the strainer to catch any pieces. When the level gets too low to ladle, remove the large pieces and carefully pour the remaining liquid through the strainer. Taste the stock and add salt if desired.
- Place the stock in an air-tight container and refrigerate until completely cool. Keep the stock refrigerated and use within three days, or freeze for longer storage.
See how we calculate recipe costs here.
Equipment
Notes
Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!How to Make Chicken Stock in an Instant Pot – Step by Step Photos
We’ve bought a few rotisserie chickens lately and instead of tossing the carcass, we put the WHOLE thing into a freezer bag and “tossed” it into the freezer. This one had a few pieces of chicken still left that we didn’t get around to eating. I think using a rotisserie chicken added extra flavor because everything had already been slow roasted.
Press the “Sauté” button, which will heat the bottom of the pot like a hot plate. Add the chicken pieces and sauté for a few minutes, or until they begin to brown and stick to the bottom of the pot.
See how it’s browned and stuck to the bottom? Those browned bits will add a LOT of flavor to the broth. Now press the “cancel” button to turn off the heat.
I haven’t had many vegetable scraps lately, so I bought a carrot and some celery fresh, but you can save your vegetable scraps in a freezer bag the same way we saved our chicken carcass, and then use them for the stock (just make sure to clean them REALLY well). Because I didn’t have any scraps this time around, I used one big carrot, two stalks of celery, one yellow onion (with peel but dirty ends cut off) and two cloves of garlic. I also added two bay leaves, a splash (about 1 tsp) of apple cider vinegar, and some freshly cracked pepper. I thought I had whole peppercorns in my pantry, but I was wrong, but a little cracked pepper did the job just fine.
Add 8 cups water, or enough to cover the chicken by a couple of inches, but do NOT fill the pot more than 2/3 full.
Lock the lid into place and close the steam valve. Press the “Manual” button, which is just the basic pressure cooker function. The display will show 30 minutes, which is the default time set for that mode. We want 30 minutes, so no need to press + or – to adjust the time. After 10 seconds, the display will switch to “On” and it will begin to heat. Once it reaches the proper heat and pressure (after about 10-15 minutes), the display will begin to count down 30 minutes.
After cooking at high pressure for 30 minutes, it will beep and switch to “Keep Warm” mode. Press the cancel button and allow the pressure to come down naturally (this takes about 15 minutes). You’ll know the pressure is at a safe level when the silver float valve on top has fallen back down and is no longer elevated. Open the steam valve first, then open the lid. This is what you’ll see. :) And oh my, does it ever smell amazing!
To separate the liquid gold from the debris, just place a fine wire mesh sieve over a large bowl and ladle the stock through the sieve. For extra filtering, you can use cheese cloth, but I found that the mesh sieve worked fine. When you get down towards the bottom of the pot, just remove the large pieces and carefully pour the rest through the sieve.
Taste the stock and add salt if you prefer. I added about 1/2 tsp. Refrigerate the stock and use within three days, or freeze for longer storage. I filled two containers like this before placing it in the refrigerator to cool. Separating it into smaller containers helps it cool faster.
I’m not kidding when I say that this stock was so good that I wanted to just drink it like a beverage. And I might just do that next time because apparently it’s really good for you. I ended up using it to make more Matzo Ball Soup yesterday, but it would also be really good for making chicken pho or ramen. This Instant Pot Chicken Stock was super thick and flavorful, and gelled up nicely when cooled. That’s how you know you got all the good stuff out of the bones! :D
Is it silly that I think it’s beautiful??
I got an instant pot for Christmas and have only opened to use it last week. I look forward to many more IP recipes. They’re quick, but I’m still figuring it out. Would be great if you could post more! :) Thanks!
I am sure this broth tastes as phenomenal as it looks. I am curious if the taste will be different if thes ame recipe was prepared in a slow cooker? I don’t have an IP but I do use rotisserie carcasses for broth.
Danielle’s tip is genius (keeping a bag of veg scraps), I will stop throwing away the bits of celery and carrots that get lopped off for different recipes.
Slow cooker bone broths are also great, but in my experience the pressure cooker made it even better. :)
Don’t cancel after the beep. Keep Warm doesn’t slow the NPR process (it won’t even actually turn on the element until the contents are far cooler than they are under pressure) and the timer function after the beep is useful to clock the progress of the release.
There are some older manuals that say to do that, but it is not necessary.
I would have to agree. That is one good looking stock.
Thanks for this recipe! I got myself an IP at an after Christmas sale…and I love, love, love it! Yes, I can do recipes in other appliances or on the stove top, but it is such a great combo of functions that I could clear off a whole shelf and replace several other small appliances. Since then, I’ve been on the lookout for more IP recipes. (The book that came with the IP leaves a LOT to be desired!)
I agree! Both the instruction booklet and the recipe booklet are a bit lacking. I’ve had to turn the the internet to get more detailed instructions.
My God! I may just need an insta pot if only for this recipe…..I HATE waste and I always feel like I end up with so much from rotisserie chickens – sometimes, because we just don’t get around to eating the whole thing to and I shove it in the fridge and then I get freaked out that I can’t eat it after like, three days….The thought of being able to throw it in the freezer if I know we are going to be gone for meals and being able to use it later for my homemade chicken noodle soup is temptation enough to add it to my gift/next really good sale/kohls cash lists….
Love my IP! I hope you publish more recipes for it.
I make chicken stock from rotisserie chicken carcasses all the time in my slow cooker. I let it cook for about 24 hours, strain out all the solid bits, and then put in a large pot on the stovetop, bring it to a boil and let it cook until it is reduced down enough to coat the back of a spoon (almost like syrup). It may take several hours, depending on how much broth you start with and how high a heat you use. Pour it into a shallow baking dish lined with parchment paper and refrigerate. It will set up like jello. Cut it into squares and keep it refrigerated or freeze it. You now have your own homemade chicken bouillon and not only does it not take up much room in your freezer, it doesn’t need to thaw before using. I add it to the liquid I’m using to cook rice or soup, or reconstitute by adding hot water. (A gallon of broth will reduce down to a cup or so.)
This is brilliant! Definitely trying this next time I have a rotisserie carcass :)
That’s awesome!!
That broth DOES look beautiful and I didn’t know about the vinegar – thanks!
I had purchased 2 pressure cooker cookbooks but was stalling on a cooker and then bought the InstantPot – missed the Black Friday sale, but I think it is still a good deal/appliance at the current price – after you and another blogger I follow posted…
I also intended for beans but I had some recipes I remembered my grandmother making in a stovetop pressure cooker that I also wanted to try. I continue to do more with it primarily the pressure function and even though it is not necessary, I really believe that this is an appliance that is worth saving your pennies for, partly because one of the things it does very well is the less expensive cuts of meat for example round steak which I use to make “Swiss Steak”.
Like Yasue, I buy whatever chicken is on sale – lately it has been mostly a whole chicken. I cook a whole chicken in the Instant Pot – salt, pepper well, add pieced lemon or lime to the cavity, 1 cup of water and pressure cook for 8 min per pound with natural release. Now, it isn’t pretty (not even if you use saute and brown it first), but if you want the meat and to make stock the flavor of both is wonderful, the meat slides off the bones, toss your veg as above and make stock from the water/chicken juice and there you go. Plus, the stainless steel insert is so easy to clean. If you want a beautiful brown bird with crispy skin to set on the table, this will not do it, but if you want the meat from a whole chicken this is the ticket! I’ve also done thighs, breasts and even boneless breasts. I go with the 8 min per pound and a cup of water and some herb-spices. I don’t particularly care for slow cooked stuff, but I really like the flavor of pressure cooked meat, etc.
You’ve convinced me. I’m totally trying it! :D
I was wondering why so many with Instant Pots were buying rotisserie chickens, but maybe it just seems intimidating? I know the time issue, but if you dump the chickie in the IP, add whatever spice/herb/citrus and start it up – by the time you change your clothes, walk the dog, have a glass of wine and make your sides … that chicken is ready and it hasn’t been sitting under a heat lamp for however long it is allowed to. It isn’t pretty or photogenic but the meat is perfect :) – hope you enjoy when you try it!
I definitely need to try that. :) A rotisserie will give a slightly different flavor, though, because it’s a dry heat cooking method as opposed to a wet heat, like the IP. Both are great, no doubt, but slightly different. That caramelization from the rotisserie gets me every time. ;)
I combine this process with making shredded chicken. It’s a tasty double-time (and budget) saver.
A time saving tip for the Instant Pot: place the chicken in a folding steamer basket. The common size sold in stores here is ideal inside the IP.
I buy bone-in, skin on chicken breasts and legs or wings when they are on sale. I do a nearly identical process as far as time goes but I place the whole, uncooked chicken as-is on top of a folding steamer basket and all of my aromatics beneath that. I only use enough liquid to make sure the bone-y parts of the chicken are submerged (might be 8 cups too, might be less – I’m terrible at remembering to measure). When the cycle is done, I can lift out the basket of chicken easily and I quickly remove the meat from the bones. That leaves me with only the aromatics to strain out and prevents me having to pick any small bones and chicken. The chicken I pull off is then used in meals all week/month long.
The nice thing for my budget is that bone-in breasts, thighs, legs, and wings are often on buy-on-get-one deals here, so it always seems that when I need more stock, I can grab more inexpensive chicken for this purpose. I try to always include some breast meat though, since I find too much dark meat/high cartilage pieces can make stock a little too “muddy”.
That stock does look very rich and flavorful. I’ve never thought of using the rotisserie chicken bones. I don’t have a magic pot, but could always do it on the stove top as usual. Thanks for the idea.
We got an instant pot thanks in part to your mentioning it this winter, and love it! One thing to note – you don’t need to hit the cancel button to do a natural release. It still cools down at the same rate, and you then have the benefit of knowing how long it has been because the timer on “keep cool” starts counting up from the time the pressure function stops.
Homemade chicken stock is the best. I don’t have an Instant Pot; but I have made stock in my crockpot and on the stove. I keep a bag of leftover chicken parts (from when I roast a chicken) and a bag of vegetable scraps in the freezer; just for this. After the stock cools off I freeze it in quart containers. It makes the best soup! And other things.
I too have had an Instant Pot for a few month and love it. I have made several batches of chicken soup from left over rotisserie chicken – here is my recipe:
Use everything that is left from the rotisserie chicken – EVERYTHING! Don’t forget the juice that is in the container the chicken came in (I swish hot water in the container and use enough water to cover everything in the pot.)
1 Medium Onion – sliced (use as much of the onion skin as possible – helps to give the rich color)
3 Stalks Celery – large slices
1 Tbsp Trader Joe’s All Seasonings ground (comes in a bottle with a grinder)
1/2 tsp Salt
1/4 tsp Cumin
6 to 8 cups water (see note above)
Place everything in Instant Pot – give a stir or 2 cover and set Slow Cooker on normal for 10 hours – be sure the steam release is set to venting.. (I usually put this together after dinner so everything is cooked and ready the following morning. Smells amazing!)
Strain – place the very cooked vegetables back in with the broth. Pick chicken meat and place in separate container. Discard bones, chicken skin, onion skins, etc.
Use immersion blender and emulsify vegetables in chicken broth – this will slightly thicken the broth and add possibly will add a little fiber.
Add chicken to broth,. I usually add 2 cups of Cooked Trader Joe’s Black Rice, reheat and serve.
I don’t care for carrots but I think they would be a great addition for those who do like them.
What does the vinegar do for the stock?
I think it helps pull more minerals out of the bones?
It helps dissolve some of the minerals from the bones. :)