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Instant Pot Chicken Stock

A versatile, flavorful Instant Pot Chicken Stock that is great to have on hand. Use it in soups, sauces and gravy. Whatever your kitchen needs!
5 from 7 votes
Prep Time 5 mins
Cook Time 1 hr 30 mins
Total Time 1 hr 35 mins
Course Main Dishes
Cuisine American
Servings 10 Servings



  • 2 pounds chicken bones
  • 1 onion cut in half, skins on
  • 6 cloves of garlic skin on
  • 1 - 2 large carrots cut into large chunks
  • 3 ribs celery cut into large pieces
  • 1 serrano or jalapeno pepper, cut in half (optional)
  • 1 tablespoon black peppercorns
  • 2 teaspoons dried rubbed sage
  • 2 teaspoons dried thyme
  • 1 tablespoon kosher salt
  • 3 bay leaves
  • About 10 cups water


  • Combine all ingredients, except water, in the instant pot.
  • Pour water in until it fills just below the max line. About 10 cups will be enough.
  • Place lid on instant pot, seal, set manual pressure to high for 45 minutes. Once finished, do a full natural release.
  • Allow the stock to cool slightly and use a spoon to skim off any fat that accumulates at the top. Strain stock. Adjust seasoning with salt and pepper if needed. Store in containers to use immediately or freeze.
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Keywords: chicken broth, chicken stock, instant pot