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+ servings
Jar of homemade chicken stock.

Instant Pot Homemade Chicken Stock

This Instant Pot Homemade Chicken Stock is so easy! You'll make it every time you buy a rotisserie chicken!
Course Condiment
Cuisine American
Prep Time 5 minutes
Cook Time 20 minutes
NPR 40 minutes
Total Time 1 hour 5 minutes
Servings 6
Calories 13kcal


  • 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.


This nutrition information is based on a ingredient called "chicken bones."  I'm not sure how much that is, so this nutrition information may or may not be correct.  
Variations - add fresh herbs like thyme or parsley.  Roast the bones first for a deeper, richer stock. 


Calories: 13kcal | Carbohydrates: 3g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 26mg | Potassium: 77mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1728IU | Vitamin C: 2mg | Calcium: 18mg | Iron: 1mg