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Instant Pot Chicken Stock

This Instant Pot Chicken Stock is the perfect quick and easy homemade chicken stock recipe that's healthy and flavourful!
Course Meal Prep, Soup
Cuisine Homemade, Homesteading, Meal Prep, Soup
Keyword Instant Pot Chicken Stock
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 10 servings
Calories 30kcal
Author Chrissie



  • 1 chicken carcas (the size of a rotisserie chicken)
  • 3 carrots roughly chopped
  • 2 stalks celery roughly chopped
  • 2 onions roughly chopped
  • 2 cloves garlic roughly chopped
  • 2 slices lemon
  • 1/2 cup white wine
  • 2 teaspoons tomato paste
  • a dash of Worcestershire sauce
  • a couple pinches each of salt and pepper
  • a handful of fresh parsley (or 1/2 teaspoon dried parsley)
  • 10 cups water


  • Add the chicken carcass to the Instant Pot, along with the carrots, celery, onions, garlic, lemon slices, wine, tomato paste, Worcestershire sauce, salt and pepper, parsley and water.
  • Stir everything together well.
  • Place the lid on the Instant Pot and move it into the locked position, setting the valve to seal.
  • Set the Instant Pot to cook on high pressure for 50 minutes.
  • Once the pressure cooking time is finished, move the valve to vent (use a long spoon or another long-handled kitchen tool to do this to prevent burning yourself, and place your Instant Pot under your kitchen hood fan while it releases pressure).
  • Allow the pressure to release fully and remove the lid.
  • Strain the stock to remove all the bones and vegetables.
  • Use the stock in your favourite soup recipes, or store it in the fridge or freezer.



This stock keeps well in the fridge for up to 3 days and in the freezer for up to 3 months. 


Serving: 1cup | Calories: 30kcal | Carbohydrates: 5g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 42mg | Potassium: 137mg | Fiber: 1g | Sugar: 2g | Vitamin A: 3112IU | Vitamin C: 4mg | Calcium: 24mg | Iron: 1mg