Instant Pot Chicken Stock

5 from 2 votes

Forget simmering for hours - the Instant Pot makes chicken stock that is rich, packed with flavor, and takes much less time. Chicken wings are the base of the stock - roasting them first will build flavor, but feel free to skip this step if you’re short on time. The stock will still have great flavor even without roasting first.

Prep Time20

Cook Time1 30

Total Time1 50

Course: Soup

Keyword: homemade stock, instant pot

Servings:

Author: Jess Smith via Inquiring Chef

Cost: $6.00

Equipment

Half Sheet Pan
6 qt or 8 qt Instant Pot
Wire Mesh Strainer

Ingredients

1 1/2 lbs Chicken Wings
2 Tbsp Olive Oil
8 oz Carrots, rinsed and chopped
2 stalks Celery, rinsed and chopped
1 Onion, peeled and quartered
6 cloves Garlic, crushed (no need to remove peel)
4 Bay Leaves
1 tsp Kosher Salt
~ 4 qts Water (4 quarts = 16 cups)

Instructions

Preheat oven to 450°F / 232°C. Line a sheet pan with foil and spread chicken wings out in a single layer. Drizzle with olive oil and season light with some salt and black pepper.
Roast chicken wings until golden brown, ~30 minutes.
In the bowl of a 6 or 8 quart Instant Pot combine roasted chicken wings, carrots, celery, onion, garlic cloves, bay leaves, and salt.
Add water. (Though I’ve given an estimated range, you can add any amount of water, up until just below the fill line.)
Close and lock the lid. Set steam valve to Sealing. Cook on manual / high for 45 minutes.
Let pressure release naturally (or for at least 20 minutes before manually releasing any remaining pressure).
When all pressure has released, press Cancel and remove the lid.
Strain stock through a fine-mesh sieve or use a small sieve to remove solids. Discard solids.
Let cool and store in the refrigerator for up to 5 days or freeze for up to 6 months.

Nutrition