Homemade Instant Pot Chicken Stock is noticeably richer than store-bought chicken broth. Making it in the Instant Pot significantly cuts down on the preparation time, and the extracted flavors are outstanding.
What is the Difference Between Chicken Stock and Chicken Broth
Chicken Stock is richer in flavor and is noticeably thicker than the chicken broth you buy in the store. This recipe uses chicken wings and is therefore mostly meat and bone. This difference is a result of the gelatin that breaks down in the bones during pressure cooking.
- In the cooking tips, you will see that you can add chicken backs and chicken feet for an outstanding broth.
- You can also use a whole leftover chicken carcass for making your broth. Make sure there is some meat left on the bones for better results.
Chicken Broth is made using primarily meat. It is broth that you find in the grocery store. If you don’t have homemade chicken stock on hand, packaged or canned chicken broth is a good option especially in a pinch.
For an Instant Pot Low-Sodium Chicken Stock the variation is included in the Recipe Notes.
Recipes That Use Instant Pot Chicken Stock:
- Instant Pot Chicken Noodle Soup
- Instant Pot Mac and Cheese (Everyone’s Favorite)
- Fuss-Free Instant Pot Chicken Chili
- Instant Pot Pork Chops
Instant Pot Chicken Stock
- 3 lbs chicken wings or other parts (see tip)
- 3 stalks celery, chopped
- 1 large onion, coarsely chopped
- 5 sprigs fresh parsley
- 2 bay leaves
- 1 tsp salt
- 8 cups water
- In the inner pot, combine wings, celery, onion, parsley, bay leaves, salt and water.
- Close and lock the lid and turn the steam release handle to Sealing. Set your Instant Pot to pressure cook on High for 55 minutes.
- When the cooking time is done, press Cancel and let stand, covered, until the float valve drops down, then remove the lid.
- Strain stock through a fine-mesh strainer into a large container, pressing on solids to extract more liquid. Discard solids.
- To use immediately, skim fat from stock and serve. If using later, set container in a sink of ice water until broth is cool, then cover and refrigerate for at least 8 hours or overnight. Skim congealed fat from top of stock.
- You can use any chicken parts or bony scraps you have on hand, but parts such as wings, backs and feet will produce stocks that are much richer and thicker.
- For deeper flavor, brown the chicken parts before use. Before step 1, press Sauté until Normal is highlighted. When the display says Hot, add 2 tbsp vegetable oil or schmaltz (rendered chicken fat) and heat until shimmering. Working in batches, add chicken parts to the pot and cook, turning often, until browned. Press Cancel and continue with step 1.
- The stock can be stored in airtight containers in the refrigerator for up to 2 days or in the freezer for up to 7 months. It will gel in the refrigerator. Measure it out as directed in the recipe or reheat to liquefy.
- If you are planning to freeze your chicken stock, leave enough room at the top of the containers to allow for expansion during freezing.