How To Make Chicken Or Vegetable Stock In An Instant Pot

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.

Homemade Chicken (Or Veggie) Stock

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!

Homemade Chicken (Or Veggie) Stock

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!)

Homemade Chicken (Or Veggie) Stock

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

Homemade Chicken (Or Veggie) Stock

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.

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. (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.

Homemade Chicken (Or Veggie) Stock

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
Homemade Chicken (Or Veggie) Stock

Directions:

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.

Homemade Chicken (Or Veggie) Stock

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:

Homemade Chicken (Or Veggie) Stock

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!

What do you make with chicken or vegetable 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


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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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