Instant Pot Chicken Stock

A rich, golden chicken stock built the easy way — a whole seasoned chicken and aromatics pressure-cooked together, then strained into jars for the freezer or fridge. The trivet keeps the chicken above the vegetables so both the meat and the stock come out clean.

What You Need

• 1 quartered, peeled yellow onion
• 3 whole carrots, halved (not peeled, tops cut off)
• 3 ribs celery, broken up
• 4 garlic cloves, peeled and smashed
• 1 knob fresh ginger, peeled
• 4 sprigs thyme
• 2 sprigs rosemary (optional)
• 3 bay leaves
• 1 tablespoon poultry seasoning (homemade preferred)
• Juice of ½ lemon
• 1 whole organic chicken
• 2 teaspoons salt
• 1 teaspoon fresh cracked pepper
• 8 cups water

Method

1. Place the onion, carrots, celery, garlic, ginger, thyme, rosemary, bay leaves, poultry seasoning, and lemon juice into the Instant Pot.
2. Fit the trivet rack over the vegetables and set the chicken on top of it.
3. Season the chicken with the salt and pepper, then turn it breast-side down on the trivet.
4. Add the water, covering the ingredients.
5. Seal the lid and cook on high pressure using the Soup/Broth setting for 45 minutes.
6. Let the pressure release naturally — about 30 minutes.
7. Remove the chicken, then strain the stock away from the vegetables through a mesh strainer into a large bowl.
8. Let the stock cool completely, then store in glass jars in the refrigerator or freezer.

Tips & Notes

• Keeping the chicken breast-side down on the trivet, above the vegetables, keeps the meat moist and the stock free of mushy solids when straining.
• The pulled chicken meat is a bonus — save it for soup, salads, or tacos.
• Natural pressure release (rather than a quick release) gives a fuller-bodied stock.
• Stock keeps about 5 days refrigerated or up to 6 months frozen in glass jars (leave headspace for expansion).

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