Chicken Stock Instant Pot

  • Servings: 20 cups
  • Difficulty: easy peasy
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Author: Katie Le | Katie’s Test Kitchen


8-quart Instant Pot (if using 6-quart, reduce water as necessary to stay below Max line)

  • 2-3 lbs of chicken bones (washed well with salt and warm tap water, rinsed)
  • 1 large white or yellow onion (peeled and rinsed)
  • OPTIONAL: 2 carrots (peeled and rinsed) and/or a few stalk of celery (washed)
  • ~ 20 cups of water


  1. Place chicken bones, onion and carrots/celery (if using) into inner.  Fill it up with approximately 20 cups of water.  Be sure water line stays below the Max indicator.
  2. Close lid, be sure knob is on Sealing, select: Pressure Cook/Manual, 20 minutes, NPR.  Since the pot is full of liquid it’s best to let the IP release pressure on its own.  It could take over an hour to release all pressure.
  3. Once the pressure has been naturally released open lid and run broth through a sieve to filter out any bits from the bones.  Discard bones, onion and carrots/celery (if using).  Cover storage jars and keep chicken stock in the refrigerator/freezer if not using immediately.  It can be stored for  7-10 days in the refrigerator or several months in the freezer. Tips: I typically make chicken stock overnight.  I set cook time before heading to bed.  In the morning just run the broth through a sieve and store in the fridge for later use.  The easiest way to remove fat from broth is to refrigerate them for a few hours.  A thick layer of white/yellow-ish fat will form on the surface.  Remove if you necessary with a ladle.    


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