You will get as much richness and depth from this stock after 40 minutes under pressure as you would from 3 hours of simmering on the stovetop. Add the ginger if you want a little bit of heat and brightness—a nice addition to chicken soups and rice pilafs. If you plan on reducing the stock after making it (for example, if making a braise with it), skip the salt, which could become overwhelming.
Recipe information
Yield
Makes about 2 quarts
Ingredients
3
1
1
1
1
2
1
2
Special Equipment
Preparation
Step 1
Combine chicken wings, carrot, onion, garlic, ginger (if using), thyme, bay leaves, and peppercorns in Instant Pot. Add 3 quarts water and bring liquid to a simmer, spooning off any foam that rises to surface. (If using a stovetop pressure cooker, bring to a simmer over medium-high heat.)
Step 2
Lock lid and cook stock on high pressure 40 minutes, then release pressure manually.
Step 3
Strain stock through a fine-mesh sieve into a large bowl; discard solids. Add salt (if using), stirring to dissolve. Let cool.
Step 4
Do Ahead: Stock can be made 4 days ahead. Cover and chill, or freeze up to 6 months.
Leave a Review
Reviews (54)
Back to TopOh the geletanious bone broth that you get from this recipe with very little work!!
leaning In
Ann Arbor
4/3/2023
I've been making chicken stock in the IP for years and find that it makes a superior stock. We save all of our organic chicken bones from roasted chickens in the freezer and when I have enough into the Instant Pot they go along with the same ingredients called for in this recipe with the exception of the ginger and thyme. I think previously roasted chicken bones make a richer stock. So easy to do. I also let it cool as the recipe suggests and pour it through cheese cloth and then refrigerate over night in a large bowl with plastic wrap on top touching the stock. The following morning I pull the plastic off and the fat comes with it. I do cook it a bit longer than this recipe calls for. Usually an hour and a half.
Sherwood
Seattle, WA
11/23/2022
Thank you to Carla Lalli Music for posting this wonderful recipe. I have been making chicken stock "the old fashioned way" for years. However, I decided to see if there was a way to make it in the Instant Pot and found this recipe. I could not disagree with the post from "Anonymous" more. This. Is. Excellent! It is so easy and comes out very tasty. It is definitely a dump and go recipe. I put it in and came back hours later to a nice, rich, heatlhy and tasty stock. Next time I think I will skip the simmering step and maybe add the ginger, which I forgot this time. When the pressure cook step was done I just let it release naturally for a couple hours, since I was busy, and it turned out perfectly! This will probably become my go-to method and we will be having homemade chicken stock much more often now!
Melinda Wolfhaus
Long Beach, CA
1/26/2022
I have been making my grandmother's chicken stock in a giant pot for years. It is rich and golden and tastes like chicken. This was my time making anything in the instapot. It didn't seem like much chicken but I thought maybe through the magic of a pressure cooker it brings out more flavor or the flavor is intesified? Nope. What came out tastes like dish water. I dumped it all and will go back to the old fashion way of cooking it - MORE chicken (whole chickens) and slow simmering it for hours.
Anonymous
1/19/2022
Omg this is so good. I'm drinking it. I'm making more already. Recipe is definitely a keeper!!
Anniesmama
Texas
11/3/2021
Easy And delicious!
Anonymous
Florida
9/21/2021
This is for a person that wanted to know if they could use the chicken for chicken soup or just eat like that and yes you can I bet it will taste so yummy hope this helped because no one answered you have a great day
Anonymous
Lowell mass
8/18/2021