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!
During the winter, nothing is more comforting than a warm bowl of homemade chicken noodle soup.
But what do you need for chicken noodle soup? Chicken stock!
This Instant Pot chicken stock couldn’t be easier to make and store for later use, so you always have delicious homemade stock ready when you are.
I’ve used chicken backs here, so your stock will be full of chicken flavor and packed with nutrients, savory garlic and onion, sweet corn, fresh celery, and herbaceous cilantro.
Not only does homemade chicken stock taste better than store-bought varieties, but it’s also healthier (because you can control the ingredients) and oftentimes is more economical.
Trust me, you’ll love making batches of fresh Instant Pot chicken stock!
Table of Contents
Ingredients for Instant Pot chicken stock
- Raw chicken backs – There are a ton of healthy nutrients and delicious chicken flavor in chicken backs.
- Ear of corn – Corn will add a slight sweetness and creaminess to our homemade stock.
- Vegetables – Celery, garlic, and onion are classic ingredients for chicken stock that will add earthiness and flavor.
- Kosher salt and black pepper – Salt and pepper are important to help bring all of the flavors of the stock together.
- Cilantro – Cilantro will give this Instant Pot chicken stock a burst of freshness.
Different herbs and additions
There’s no wrong way to flavor chicken stock!
If you’re not a fan of cilantro, no worries! Feel free to substitute flat-leaf Italian parsley instead.
Try using fresh fennel in place of celery for a Mediterranean twist with a sweet, anise flavor.
Or turn up the heat with the addition of a pinch of red pepper flakes.
Storing Instant Pot chicken stock
I love to make big batches of this Instant Pot chicken stock, and store it in my freezer for later use.
After you’ve strained out all of the solids from the stock, let the stock cool and portion them into plastic reusable soup containers (easily found on Amazon or in any restaurant supply store).
Alternatively, you can also put the stock into ice cube trays or silicone molds, and when they’re frozen solid, pop out the cubes and store them in freezer-safe storage bags!
Store them in your freezer, where they can stay for up to 4 months.
To use, simply thaw it in your refrigerator the night before needing it, or reheat it in a pot on the stove.
What is an Instant Pot?
An Instant Pot is an electric multi-cooker that can be used to sauté, as a slow cooker, and of course, pressure cook.
There are a lot of horror stories about using old-fashioned stovetop pressure cookers but these are much safer and WAY easier to use.
They use high-pressurized steam to help cook meat and vegetables at a much quicker rate than traditional stovetop or slow cooker options.
Instant Pots are VERY easy to use and very safe. Don’t worry if you’re new to the electric pressure cooker world. You will absolutely LOVE it!
What is the difference between an Instant Pot and an electric pressure cooker?
Instant Pot is a brand name electric pressure cooker. Since most people recognize the name “Instant Pot” and think of an electric pressure cooker it’s often easier to just title a recipe with IP in the name.
I have also used the crockpot version electric pressure cooker with equally delicious results.
This is the same as most people calling a plastic bandage a Band-aid or a tissue a Kleenex. Over time the brand names become synonymous with a type of product.
What is the difference between natural release and quick release?
When a recipe calls to let your Instant Pot “natural release” it means your pressure cooker will naturally (and very slowly) release the pressure.
Many recipes call for the pressure cooker to naturally release for a period of time because this helps the recipe cook just a little longer.
Since the pressure cooker will be slowly losing pressure you do not have to do anything; it will eventually lose all its pressure and the lid will unlock.
When a recipe calls for quick release, this means you will manually be letting the pressure out of the Instant Pot.
You will have to turn the vent to the “venting” position and a bunch of hot steam will come out of the vent. It is very important that you do not put your hand in the steam as it is VERY HOT.
This will then immediately unlock the lid and the food can be served.
More Instant Pot recipes
- Looking for a delicious side for your next meal? Try my Instant Pot Pinto Beans
- Need something for breakfast? Try my Instant Pot Yogurt
- Love all things soup? Try my Instant Pot Asian Chicken and Rice Soup
- Want something to serve at your next party? Try my Instant Pot Apple Cider
Instant Pot Chicken Stock
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
- To your Instant Pot add all the ingredients and pour in the water.
- Add the lid and make sure the vent nozzle is in the sealing position.
- Close the lid and cook on high pressure for 20 minutes.
- Once that is done, release the vent and open the lid.
- Add in your zucchini and cook for another 3 minutes
- Strain the broth and discard the cooked vegetables.
- Serve immediately with noodles, matzo balls, rice, and or veggies, or store in the fridge for up to a week.
Nutrition
