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+ servings
instant pot chicken stock in a jar with veggies on the side

Instant Pot Chicken Stock

Chicken stock is extra quick and easy to make in the Instant Pot! In three simple steps you'll have a wholesome and nutritious homemade chicken stock. Ditch the store-bought kind, and reach for this flavorful and healthy stock recipe instead!
Course Homemade
Cuisine American
Keyword chicken stock, homemade, instant pot
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 8 servings
Calories 10kcal


  • Instant Pot


  • 1 chicken carcass or 3 pounds chicken wings
  • 1 celery stalk sliced in half
  • 1 large carrot cut into 3 or 4 pieces
  • 1 onion unpeeled and cut into quarters
  • 2 bay leaves
  • 1 teaspoon salt
  • 1 teaspoon whole black peppercorns


  • Add all ingredients to an Instant Pot, then fill with water to the max fill line.
  • Set to manual high pressure for 45 minutes, then manually release pressure before removing lid.
  • Strain stock through a fine-mesh strainer into a large bowl. Let cool before transferring to airtight containers to store.


Recipe yields about 2 quarts of chicken stock. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving, using 3 pounds of chicken bones. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by desired number of servings. Result will be the weight of one serving.


Serving: 1serving | Calories: 10kcal | Carbohydrates: 2g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 297mg | Potassium: 53mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1281IU | Vitamin C: 1mg | Calcium: 9mg | Iron: 1mg | Net Carbs: 1g