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Chicken stock in a glass jar with onions, parsley and garlic beside.

How to Make Chicken Stock

How to make chicken stock with an Instant Pot. Healthy, comforting and the base of all good sauces.
5 from 1 vote
Prep Time 1 hr
Cook Time 45 mins
Total Time 1 hr 45 mins
Course bone broth, chicken recipes, sauces
Cuisine European
Servings 4 people
Calories 7 kcal


  • Instant pot
  • Strainer


  • 700 g Chicken bones Preferably wing, neck and back bones
  • 1 whole chicken leg Skin removed
  • 4 whole carrots peeled
  • 1 whole garlic split in half, skin on
  • 2 whole white onions split in half, skin on
  • 1 tsp black peppercorns
  • 1 tsp coriander whole
  • 2 pc bay leaves
  • cold water filled to just cover the bones


  • Set the oven to 400°F/200°C. Place the chicken bones, chicken leg, carrots and onions on a tray and in the oven for about 1 hour or until dark brown but not burnt.
    Roasted bones for chicken stock
  • Once roasted, add to the instant pot. Add a bit of water to the roasting tray and try to remove all those delicious brown bits from the tray. Add this to the Instant Pot.
    Deglazing the pan.
  • Add the rest of the ingredients and cover the bones with cold water to the max line of the Instant Pot.
  • Set sauté function for 20 minutes and wait for the stock to boil. Once boiled, turn off the sauté function and skim the foam from the top.
    Skimming the stock of scum
  • Close the lid and set the Instant Pot to 45 minutes on high pressure.
  • Leave the Instant Pot to natural release the pressure for about 15 minutes. Manually release the rest.
  • Skim off any fat from the top and strain the stock through a fine mesh strainer.
  • Cool the stock in a bath of ice and refrigerate.
    The finished chicken stock in the instant pot


Don't roast the garlic otherwise the stock will be bitter.
Skimming the stock is very important for flavour and clarity of the stock. Don't skip this step.
Always cool freshly cooked stocks quickly to prevent it from spoiling early. 
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