This Instant Pot chicken stock recipe delivers deep, savory flavor and a silky, full-bodied texture in a fraction of the time of traditional chicken stock (think 40 minutes, not 3 hours). The pressure cooker extracts maximum richness from a pack of chicken wings or a pile of leftover bones in under an hour, producing a versatile homemade chicken stock that works everywhere from chicken noodle soup to risotto and braises. Fresh ginger is optional but adds subtle warmth and brightness, especially nice in soups and simple rice dishes. If you plan to reduce the stock later (like in a braise), hold off on seasoning until the end; concentrated stock intensifies quickly.
Tips for making chicken stock in an Instant Pot
Choose collagen-rich bones: If you’re buying fresh chicken for this stock, collagen-rich wings are a great choice, but you can also make this stock with a leftover chicken carcass—backs and necks make for a richer stock that gels lightly when chilled.
Expect flavor over clarity: This stock is meant for flavor, not consommé-level clarity. A little haze won’t affect the taste.
Mind the max fill line: Add water only up to the Instant Pot’s max fill line to ensure proper pressure and avoid diluted stock.
Season with intention: Salt the stock after straining if using right away; if reducing or freezing for later, wait and season when cooking.
Store it smartly: You don’t need to wait for the stock to cool completely before refrigerating; contrary to popular belief, a little heat won’t jeopardize the other items in your fridge. After chilling, remove the layer of fat that forms on the surface (discard it or save it in a separate container to use for roasting or sautéing vegetables). Freeze after chilling, if desired.
