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Instant Pot Chicken Stock

This Instant Pot chicken stock is so easy–thanks to our Instant Pot–and full of delicious flavors, you’ll wonder why you haven’t tried it before!

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 8 cups
Calories: 825 kcal
Cuisine: American

Ingredients

  • 2 raw chicken backbones/tailbones
  • 2 carrots ends trimmed and chunked
  • 2 small zucchinis chunked
  • 1 celery stalk
  • 1 ear sweet corn cut into three pieces
  • 1 small handful of cilantro about 9 stems
  • 1 garlic clove
  • 1/4 yellow onion sliced
  • 2 teaspoons kosher salt
  • 1/4 teaspoon black pepper
  • 8-1/2 cups water

Instructions

    Cup of Yum
  1. To your Instant Pot add all the ingredients and pour in the water.
  2. Add the lid and make sure the vent nozzle is in the sealing position.
  3. Close the lid and cook on high pressure for 20 minutes. 
  4. Once that is done, release the vent and open the lid.
  5. Add in your zucchini and cook for another 3 minutes
  6. Strain the broth and discard the cooked vegetables.
  7. Serve immediately with noodles, matzo balls, rice, and or veggies, or store in the fridge for up to a week.

Nutrition Information

Serving 1g Calories 825kcal (41%) Carbohydrates 5g (2%) Protein 65g (130%) Fat 59g (91%) Saturated Fat 17g (85%) Polyunsaturated Fat 37g Cholesterol 324mg (108%) Sodium 597mg (25%) Fiber 1g (4%) Sugar 2g (4%)

Nutrition Facts

Serving: 8cups

Amount Per Serving

Calories 825

% Daily Value*

Serving 1g
Calories 825kcal 41%
Carbohydrates 5g 2%
Protein 65g 130%
Fat 59g 91%
Saturated Fat 17g 85%
Polyunsaturated Fat 37g 218%
Cholesterol 324mg 108%
Sodium 597mg 25%
Fiber 1g 4%
Sugar 2g 4%

* Percent Daily Values are based on a 2,000 calorie diet.