Instant pot chicken stock is a game changer. I love those rotisserie chickens from Coscto and they make the BEST chicken stock! Save the carcass! Make stock! It’s sooooo good. I promise you won’t be disappointed and it’s so, so easy to do. Back in the day it took all day to boil a carcass to get some good stock. Now you can make instant pot chicken stock with just one hour of cooking time!
Gather up your ingredients.
Add the chicken carcass, carrots, celery, onion, salt, and bay leaves to the Instant Pot. Pour 8 cups of water into the pot, give a it a little stir.
Seal the Instant Pot and set on high for 1 hour.
Let the pot natural release.
Strain the chicken, discard the bones, vegetables, and bay leaves. Let the the stock cool, pour into containers and refrigerate or freeze.
I keep my chicken stock in the freezer in these containers that hold 2 cups each.
Stock stays fresh in sealed containers in the refrigerator for up to 5 days or in the freezer for up to 9 months.Print
Instant Pot Chicken Stock
Easy Instant Pot chicken stock recipe that takes only 1 hour of cooking time and is perfect for rotisserie chicken bones.
- Prep Time: 5 minutes
- Cook Time: 1 hour plus pressure release
- Total Time: 1 hour 30 minutes
- Yield: 10 cups 1x
- Category: Chicken Stock
- Method: Instant Pot
- Cuisine: American
1 rotisserie chicken carcass
2 carrots, peeled and chopped in half
2 celery stalks cut in half
1 onion, peeled and quartered
1 bay leaves
1 teaspoon fine sea salt
8 cups water
- Add the chicken carcass, vegetables, bay leaf, salt and water to the Instant Pot.
- Seal and cook on high pressure for 1 hour.
- Allow a natural release.
- Strain the stock into a large pot. Let cool.
- Refrigerate or freeze stock in containers.
Instant Pot chicken stock stays fresh in sealed containers in the refrigerator for up to 5 days or in the freezer for up to 9 months.
Keywords: Instant pot, chicken stock, rotisserie chicken stock