Making chicken or vegetable stock in your Instant Pot is a great way to save money and reduce food waste. And not only is it super easy — cooking most foods in an Instant Pot is! — but it’s a lot quicker than simmering it on your stovetop all day.
In case you need an extra nudge toward making your own stock, consider that homemade vegetable and chicken stocks are often more nutritious than store-bought varieties. Homemade chicken stock (sometimes called “bone broth”) is packed with vitamins and minerals your body needs!
How To Make Instant Pot Vegetable Stock
Save the tops, bottoms, and anything else you trim from vegetables in a ziplock freezer bag. Once it’s full, use it to make Instant Pot vegetable stock!
Ingredients:
- 8 cups water
- 2 cloves garlic, peeled and chopped
- 2 bay leaves
- 8 whole peppercorns
- 6 sprigs fresh parsley
- 4 sprigs fresh thyme
- 4 stalks celery, chopped
- 4 carrots, chopped
- 2 green onions, sliced
- Other vegetables, as desired
- 1 tsp sea salt, or to taste
Directions:
Clean the vegetables and chop them into large pieces, if needed. (The veggies and herbs listed above will yield a good basic stock, but you can use other vegetables depending on what you have!)
Pour the water into your Instant Pot and add the chopped veggies and herbs. (Don’t add the salt just yet.)
Seal the lid, select the Soup function, and then start a 30-minute timer. When the timer goes off, allow the pressure to release naturally for about 15-20 minutes.
Finally, remove the lid and use a large slotted spoon to remove the solids from the stock, or pour the whole mixture through a strainer. Season with salt to taste. (Or you could leave the stock unsalted and add salt as necessary to your recipes.)
How to Enjoy Leftovers
Pour the finished stock into an airtight container, and store in your fridge for up to a week.
Put stock in a jar or container and chill in fridge before freezing. Cap loosely until frozen, then seal. It will keep for three months in the freezer.
How To Make Instant Pot Chicken Stock
If you buy whole chickens, save the bones and anything else you don’t use right away in a large ziplock freezer bag. When it’s full, use those chicken parts to make a batch of Instant Pot chicken stock!
Ingredients:
- 8 cups water
- 1 chicken carcass
- 1 yellow onion, quartered
- 1-2 carrots, chopped
- 1-2 stalks celery, chopped
- 2 cloves garlic
- 2 bay leaves
- 10-15 whole peppercorns
- 1 tsp apple cider vinegar
- 1 tsp salt, or to taste
Directions:
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Select the “Saute” function on your Instant Pot, then place the chicken carcass in the pot and cook for 2-3 minutes, or until the exterior is browned and pieces begin sticking to the bottom of the pot. Press Cancel to turn off the heat.
Next, follow the same steps outlined in the directions for the vegetable broth above. Once the broth is done cooking, strain out the solids and store it in an airtight container.
Use your tasty homemade chicken stock in these and other recipes:
Uses For Chicken And Vegetable Stock
- Use stock instead of water for delicious rice.
- Cook vegetables in stock for extra flavor.
- Cook noodles in stock for an excellent, quick soup or side dish.
- Stock is a primary ingredient in many soups and stews.
- Reduce your stock by simmering. Take some out of the pan and whisk in some flour, then whisk that into the pan to thicken it. This is a great way to make veggie gravy!
- Add stock to the pot when simmering tougher cuts of meat for extra flavorful gravy and meat.
- Cook beans in stock, especially if you’ll be adding them to a soup.
Frequently Asked Questions
What’s The Difference Between Stock And Broth?
Stock and broth are very similar, but stocks can be a bit more savory and substantial because they’re made with animal bones. Broths are typically made without bones.
Is Chicken Broth The Same As Chicken Stock?
Chicken broth and chicken stock are very similar, but not exactly the same. Chicken stock is almost always made by boiling chicken bones and other ingredients, while chicken broths may be made from the meat.
Is Vegetable Broth The Same As Vegetable Stock?
Since neither contains animal bones, vegetable broth and vegetable stock are essentially the same thing. They’re both made by boiling vegetables in water and can be used interchangeably in recipes.
Can I Substitute Chicken Stock For Vegetable Stock In Recipes?
Yes, you can! Stocks are typically used as a flavorful base in recipes, so using one or the other may slightly change the overall flavor, but the texture shouldn’t change at all.
Can I Use Bouillon Instead Of Chicken Stock?
Sure! Check the packaging of your bouillon for details about how best to use it in recipes. (I use Better Than Bouillon, which can be made into a stock or broth by adding 1 teaspoon to 1 cup of hot water.)
Can I Use Veggie Stock Instead Of Beef Broth?
Yes! Some recipes won’t have quite the same flavor as they would otherwise, but the texture and consistency should be about the same.
Conclusion
Making delicious chicken stock (or broth) and vegetable stock (or broth) in the Instant Pot is easy and quick, and it can save you money if you make them using veggie and chicken trimmings. Making your own stock is a win-win!
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What do you make with chicken or vegetable stock?
Instant Pot Vegetable Stock Recipe
Equipment
- Electric pressure cooker
Ingredients
- 8 cups water
- 2 cloves garlic peeled and chopped
- 2 bay leaves
- 8 whole peppercorns
- 6 sprigs fresh parsley
- 4 sprigs fresh thyme
- 4 celery stalks chopped
- 4 carrots chopped
- 2 green onions sliced
- 1 tsp sea salt or to taste
Instructions
- Start by roughly chopping the veggies into chunks.
- Add the water and all the stock ingredients EXCEPT the salt to your Instant Pot.
- Close the lid, select the Soup function, and set the timer for 30 minutes.
- When the timer goes off, allow the pressure to release naturally (about 15-20 minutes).
- Remove the lid and use a slotted spoon or strainer to separate the solids from the stock, then add the salt and stir.
- Pour the finished stock into an airtight container and refrigerate for up to one week (or freeze for longer).
Notes
Nutrition
Instant Pot Chicken Stock Recipe
Equipment
- Electric pressure cooker
Ingredients
- 8 cups water
- 1 chicken carcass
- 1 yellow onion quartered
- 1-2 carrots chopped
- 1-2 celery stalks chopped
- 2 cloves garlic
- 2 bay leaves
- 10-15 whole peppercorns
- 1 tsp apple cider vinegar
- 1 tsp salt
Instructions
- Select the Saute function, place the chicken carcass in the pot, and cook until the exterior is browned and pieces begin sticking to the bottom of the pot (about 2-3 minutes).
- Turn off the Instant Pot and add the water and remaining ingredients EXCEPT the salt.
- Close the lid, select the Soup function, and set the timer for 30 minutes.
- When the timer goes off, allow the pressure to release naturally (about 15-20 minutes).
- Remove the lid and use a slotted spoon or strainer to separate the solids from the stock, then add the salt and stir.
- Pour the finished stock into an airtight container and refrigerate for up to one week (or freeze for longer).
Thank you for the recipe for vegetable stock. We’re vegetarian and use stock for our curry and other recipes. I notice that you used Better Than Boullion gravy base. A mention that their vegetarian base is wonderful with mashed or baked potatoes. Here is a link for gravy from Better Than Boullion. I use their Vegetable base and add some poultry seasoning. https://www.betterthanbouillon.com/recipes/need-gravy-in-a-snap/ They have a load of recipes on their site. Walmart carries the product in their stores.
Please log in or create a free account to comment.recipes to do the stock in a slow cooker please
Please log in or create a free account to comment.For the Veggie and Ckn Stock….there is no PRINT icon. The Jam and Choc sauce there was .
Please log in or create a free account to comment.How many times can you use the chicken bones? I usually make my broth in a slow cooker. I cook bones and veggies on high for 3 hours and drain all the broth then refill the the pot with water and more ACV and then cook it for another 24hours on low. Then I collect all the broth from that. Could I do two pulls on the bones using my instant pot?
Please log in or create a free account to comment.It wouldn’t work very well – most of the flavor comes from the fatty bits and marrow that loosen and release into the broth. There won’t be much left after the first go! :-)
Please log in or create a free account to comment.Collect veggie scraps in the freezer so you’ll have them handy for soup stock. Freeze the stock for later. I often use the frozen stock in a cooler I take to our remote cabin. When it’s no longer needed as ice, I make soup (especially on a cool, rainy weekend).
Please log in or create a free account to comment.I saw a recipe for making veggie stock from scraps and it turned out great. For your IP recipe, how many cups of Veggie scraps would you use? My children are all Vegan now so I try to share cost saving recipes for them. They use a lot of Veggie broth.
Please log in or create a free account to comment.Just save all your veggie scraps (you can store them in the freezer if you takes a while), and make stock as soon as you have enough – I would want to fill a gallon sized ziplock bag first, but the amount doesn’t need to be very precise. :-)
Please log in or create a free account to comment.I like this recipe
Please log in or create a free account to comment.this is great.
Please log in or create a free account to comment.On the Insta pot. I’m not sure which brand my folks have. I’d seen the one they have had gotten a good review from good housekeeping. They bought it at Walmart for $ 60.00 which is cheaper than most of models available.
Please log in or create a free account to comment.After straining, I pour into metal bowls and leave in refrigerator for at least 24 hours and then remove the solid fat (plenty of it) and freeze it all in glass containers. I’m always pulling broth from my freezer to use when reheating, sauteeing, or making quinoa/millet/wheatberries. I also buy marrow bones to add to the stock.
Please log in or create a free account to comment.A dietican gave me this tip: save leftover bits of fresh herbs and veggies in a Ziploc bag in the freezer, and then put it in the crock pot overnight, The tops of peppers, and the base of a stalk of celery, the ends of squash etc.
Please log in or create a free account to comment.I make my dog’s food, boil 10 lbs of leg quarters, bone it and add brown rice and green beans. I put the bones back into the “stock” I cooked the chicken in, add a few extras if I have them and let it just barely simmer for two days. I strain it and freeze it in ice cube trays, then use it the next time I make his food…I love thinking I’m doing something good for the little feller :) Thanks for sharing all your hard work, yer my hero! :)
Please log in or create a free account to comment.I need a home made solution for a degreaser. Kitchen towels are mess, stained and icky. Any ideas?
Please log in or create a free account to comment.I am very interested in buying an Instant Pot. From what I can see there are different sizes. What size do you recommend? I would like to use it for soup broth, etc.
Please log in or create a free account to comment.Is there any way to get rid of the facebook, pinterest, email and whatever that other icon is, that are on the left of this page? They are anchored to the bottom left, up the side and what’s underneath. I can only read above them (and to the right). They stay put, and I have to scroll up to read.
Please log in or create a free account to comment.I hate those too, though I’m not having a problem on this site today. But if you hover your mouse over the bottom right corner, you should see an ‘x’ to click on. It likes to come back though.
Please log in or create a free account to comment.No x there for me. Thanks, anyway.
Just disable javascript in your browser, or else use a browser that doesn’t use javascript. :)
Please log in or create a free account to comment.Can I use my electric pressure cooker? I really don’t want to buy another appliance.
Please log in or create a free account to comment.Thanks!
ps Love all your tips!!
The Instant Pot IS an electric pressure cooker.
Please log in or create a free account to comment.So, when you write “chicken carcass” – you mean an already-cooked and stripped-of-meat chicken carcass (such as what’s left of a rotisserie chicken)? This isn’t a raw whole chicken, right?
Please log in or create a free account to comment.The carcass is what is left over after stripping off the cooked meat.
Please log in or create a free account to comment.You can also roast a raw carcass in the oven first, until it’s golden brown. Then proceed as above. My supermarket sells them in pack of three or four in Australia. I have a giant stock pot for on top of the stove so I just roast the carcasses and make bulk stock to put into the freezer.
Smoked soup bones (beef or pork etc.) also work terrifically, and are best if they have been sawn in half so that the marrow cooks into the stock.
I know of friends who freeze all their vege peelings along with leafy ends and excess herbs until they are ready to make stock…I have chickens though and hate to deprive them of the pickings.
Can you make this in a crockpot?
Please log in or create a free account to comment.I’ve done it in my crockpot, but let it cook overnight.
Please log in or create a free account to comment.Yes, Becky! I make soup broth in a crock pot all the time. Sometimes I let it go over night. You end up with excellent broth the next day. Or I let it go all day while I’m at work. Then I come home to a wonderful smelling house!
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