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4.9 from 30 votes

Instant Pot Chicken Stock

Now you can make the best homemade chicken stock in just 45 min! Freeze for up to 3 months. Perfect for stews, soups and sauces!

Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr 15 mins
Servings: 3 quarts
Course: Soup

Ingredients

  • 3 pounds chicken wings
  • 1 large carrot peeled and halved
  • 2 celery ribs halved
  • 1 large onion quartered
  • 1 head garlic halved crosswise
  • 5 prigs fresh thyme
  • 1 bay leaf
  • ¾ teaspoon whole black peppercorns
  • 1 teaspoon kosher salt

Instructions

    Cup of Yum
  1. Place chicken wings, carrot, celery, onion, garlic, thyme, bay leaf, peppercorns and salt into a 6-qt Instant Pot®. Stir in water to the max fill line, about 10 cups.
  2. Select manual setting; adjust pressure to high, and set time for 45 minutes. When finished cooking, naturally release pressure according to manufacturer’s directions, about 20-30 minutes.
  3. Strain stock through a fine-mesh sieve; discard solids. Skim any remaining fat from surface and discard; let cool completely.
  4. Divide into airtight containers; place in refrigerator up to 3 days or freezer up to 3 months.