How To Make Homemade Chicken (Or Veggie) Stock The Lazy Way

Homemade Chicken (Or Veggie) Stock

I’ve always heard that making your own chicken stock was easy enough to do, but I never really had that drive to test it out for myself. As soon as it starts feeling like summer outside, I stop cooking anything that I need to simmer on the stove for hours, because it really heats up the house! So partially due to other factors, but mostly due to my own laziness, homemade chicken stock just wasn’t really on my radar. Until quite recently, that is!

I was perusing around online when I stumbled across instructions for making homemade vegetable stock in an Instant Pot. A lightbulb went off in my brain as soon as I saw it! Making stock in my Instant Pot would solve the heat issue, and it would be quicker than the stovetop method, too. So with this new “lazy” method in mind, I resolved to give it a try. And it turned out better than I could have hoped for!

Read More: 40+ Instant Pot Recipes That Are Absolutely Delicious

In case you need an extra nudge toward making your own stock as well, consider that homemade vegetable and chicken stocks are often more nutritious than store-bought varieties. And they’re ultimately cheaper because you can use veggies you already have or scraps you would usually throw away. Additionally, homemade chicken stock (sometimes called “bone broth”) is packed with vitamins and minerals your body needs!

Homemade Chicken (Or Veggie) Stock

How 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:

Start by cleaning and processing your vegetables. The veggies and herbs listed above will yield a good basic stock, but you can add other vegetables depending on what you have access to!  Roughly chop larger veggies into big chunks.

Homemade Chicken (Or Veggie) Stock

Pour the water into your Instant Pot, then add all your chopped veggies and herbs. (Don’t add the salt just yet.)

Homemade Chicken (Or Veggie) Stock

Place the lid on the pot. Select the Soup function, then select the 30-minute timer option.

When the timer goes off, hit Cancel to start the depressurization process. Allow the pressure to release naturally — the process will take about 15-20 minutes.

Homemade Chicken (Or Veggie) Stock

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, if desired. (Or you could leave the stock unsalted and add salt as necessary to your recipes.)

Homemade Chicken (Or Veggie) Stock

Pour the finished stock into an airtight container, and store in your fridge for up to a week (or freeze for longer-term storage).

Homemade Chicken (Or Veggie) Stock

How To Make 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
Homemade Chicken (Or Veggie) Stock

Directions:

Start by selecting the “Saute” function on your Instant Pot. Place the chicken carcass into the pot and cook for 2-3 minutes, or until the exterior is browned and pieces begin sticking to the bottom of the pot. Then press the cancel button to turn off the heat.

Homemade Chicken (Or Veggie) Stock

After browning the carcass, follow the same steps outlined in the directions for the vegetable broth, listed above. Once the broth is done cooking, strain out the solids and store it in an airtight container.

Read More: The Cheat Sheet Every Instant Pot Owner Needs!

Make these recipes with your tasty homemade chicken stock:

Homemade Chicken (Or Veggie) Stock

Instant Pot Vegetable Stock Recipe

Jill Nystul
This homemade vegetable stock is not only super easy to make in your Instant Pot, but it's more nutritious than the store-bought stuff. Plus, you can save money by using veggies or scraps you already have on hand!
No ratings yet
Prep Time 10 minutes
Cook Time 30 minutes
Pressure Release Time 20 minutes
Total Time 1 hour
Course Ingredient
Cuisine American
Servings 8 cups
Calories 18 kcal

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

The veggies and herbs listed above will yield a good basic stock, but you can add other vegetables depending on what you have!

Nutrition

Calories: 18kcalCarbohydrates: 4gProtein: 1gFat: 0.1gSaturated Fat: 0.03gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.01gSodium: 341mgPotassium: 170mgFiber: 1gSugar: 2gVitamin A: 5304IUVitamin C: 5mgCalcium: 33mgIron: 0.3mg
Homemade Chicken (Or Veggie) Stock

Instant Pot Chicken Stock Recipe

Jill Nystul
This homemade chicken stock is unbelievably quick and easy to make! Use it in your favorite recipes to lend them a savory homemade flavor you'll love.
No ratings yet
Prep Time 10 minutes
Cook Time 30 minutes
Pressure Release Time 20 minutes
Total Time 1 hour
Course Ingredient
Cuisine American
Servings 8 cups
Calories 15 kcal

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).

Nutrition

Calories: 15kcalCarbohydrates: 3gProtein: 0.4gFat: 0.1gSaturated Fat: 0.02gPolyunsaturated Fat: 0.03gMonounsaturated Fat: 0.01gSodium: 322mgPotassium: 101mgFiber: 1gSugar: 1gVitamin A: 2595IUVitamin C: 2mgCalcium: 22mgIron: 0.1mg


Jill Nystul Photo

Jill Nystul (aka Jillee)

Jill Nystul is an accomplished writer and author who founded the blog One Good Thing by Jillee in 2011. With over 30 years of experience in homemaking, she has become a trusted resource for contemporary homemakers by offering practical solutions to everyday household challenges.I share creative homemaking and lifestyle solutions that make your life easier and more enjoyable!

About Jillee

Jill Nystul

Jill’s 30 years of homemaking experience, make her the trusted source for practical household solutions.

About Jillee

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Food & Recipes

  • 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.

  • 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?

    • 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! :-)

  • 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).

  • 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.

    • 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. :-)

  • 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.

  • 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.

  • 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.

  • 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! :)

  • 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.

  • 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.

  • 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?

      • 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.

    • 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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