Turn a rotisserie chicken bones into this delicious Instant Pot Homemade Chicken Stock! So easy to make and so much better than store bought chicken stock!
Homemade Chicken Stock is the Best!
I think we can all agree that homemade chicken stock is the best. So much better than store bought.
I admit, I’ve had good intentions. I have a freezer full of chicken bones. The problem was that I didn’t have an easy method or formula to use, so I stuffed them in every nook and cranny in my freezer waiting for time or inspiration.
Finally, one day after making a recipe that called for all of the chicken meat from a rotisserie chicken, this Mediterranean Chicken Salad, I stood looking at the pile of bones and decided this was the time to figure out this whole homemade chicken stock thing.
Easy Instant Pot Chicken Stock
What I needed was an easy formula that I could use that didn’t require any thinking, any looking back at notes. I decided it needed to be easy to remember, like 1-1-1. I tried a super basic formula and guess what? It made the most delicious 6 cups of chicken stock.
I’ve already made this three times since I took these photos! It’s that easy. Since I pretty much buy one rotisserie chicken a week, I am getting all this homemade chicken stock!
Chicken Bones – all you need are the bones from one rotisserie chicken! You can add more, but it’s so easy to just do this every time you finish a chicken! You can also roast the bones for a deeper richer broth, but I just wanted to keep this super easy and accessible.
Onion – one onion.
Celery – one celery stalk.
Carrot – one carrot.
Bay Leaf – one bay leaf.
Vinegar – one teaspoon. I use just a little to help break down the collagen in the bones.
Water – 6 cups.
Now, I know there are going to be some of you who say, but Pam, “you need more carrots” or “you need more celery.”
There are all kinds of ways of making chicken stock that call for various amounts of each of the vegetables. I wanted the very basic, the most simple, the one that you can remember.
I can easily remember, one rotisserie chicken carcass, one carrot, one celery, one bay leaf, one teaspoon vinegar and 6 cups of water.
How to Make Instant Pot Chicken Stock
Place the chicken bones in the Instant Pot.
Wash and trim the carrots and celery and cut them into fourths and add them to the pressure cooker. Cut the onion in half, peel (some people leave the peel on) and add to the pot.
Add the vinegar, bay leaf and water. Place the lid on and lock in place, making sure the vent is set to sealing.
Using manual, set the time for 20 minutes at high pressure. When the time is up, let the pressure release naturally.
When the pressure has released and the valve has dropped, open the lid. Strain the stock through a fine mesh strainer (it helps to remove the bigger items with a slotted spoon first.)
Freeze in your favorite size (I like to freeze in 2 cup portions) or store in the fridge for 4-5 days.
Tips for Homemade Chicken Stock
I don’t add salt or pepper to my chicken stock, preferring to season the dish I am using it in.
You could add herbs to the stock like thyme or parsley. I wouldn’t add stronger herbs like rosemary or tarragon unless I was using the stock in a recipe with those flavors.
You can add garlic to the stock. Again, I prefer to use garlic in the final dish, not the chicken stock.
A favorite way to use homemade chicken stock is in a risotto:
Instant Pot Mushroom Risotto – have you tried a barley risotto? So good!
Roasted Cauliflower Risotto – sage and almonds take this easy risotto to a whole new level!
Baked Cauliflower Risotto – did you know you could bake risotto? This cheesy cauliflower risotto is so easy and so good!
Instant Pot Shrimp Risotto – elegant enough for company, but easy for a weeknight dinner!
If you’re looking for More Instant Pot Recipes be sure and follow my Instant Pot Recipes Board on Pinterest!
Instant Pot Homemade Chicken Stock
- 1 chicken carcass from 1 rotisserie chicken
- 1 carrot washed and trimmed
- 1 celery washed and trimmed
- 1 onion peeled
- 1 bay leaf
- 1 teaspoon vinegar
- 6 cups water
- Place the chicken bones in the pressure cooker.
- Prep the vegetables by cutting the carrot and celery into 4ths and cutting the onion in half and add to Instant Pot.
- Add the bay leaf, vinegar, and 6 cups of water to the pot.
- Lock the lid in place, and make sure the vent is set to sealing.
- Using manual, set the time for 20 minutes and the pressure to high.
- When the time is up, let the pressure release naturally. This took about 39 minutes on mine.
- When the pressure valve drops, open the lid.
- Strain the stock and store either in the fridge or freezer.