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Overhead view of Instant Pot filled with water, colorful vegetable scraps, and roasted chicken scraps.
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Instant Pot Chicken Stock with Vegetable Scraps

Skip the hours of simmering. This feelgood Instant Pot Chicken Stock with Vegetable Scraps is ready in 40 minutes giving you a rich and flavorful brew perfect for soups, sauces, and other dishes.
Keyword Chicken broth, Chicken stock, Instant Pot, soup, Vegetable Scraps
Prep Time 5 minutes
Cook Time 50 minutes
Servings 12 cups
Author Dana Sandonato

Equipment

  • Instant Pot or pressure cooker
  • Fine-mesh strainer or sieve
  • Freezer-friendly containers
  • Large bowl or pot

Ingredients

  • 1 cooked chicken carcass; bones, skin, and any leftover meat included We like to use leftovers from a rotisserie chicken
  • 2 large carrots, scrubbed and cut into halves or quarters
  • 4 ribs of celery, cut in half
  • 1 large onion, quartered
  • 4 (or more) garlic cloves, smashed You could also use the leftovers of an entire bulb and cut it in half, exposing the raw garlic.
  • 1 Handful of fresh thyme sprigs
  • 1 handful of fresh oregano
  • 3 bay leaves
  • 1 TBSP peppercorns
  • 2 tsp kosher salt; you can add more to taste later if needed.

Instructions

  • Place the chicken leftovers into the Instant Pot, then add the vegetable scraps and herbs.
  • Fill the Instant Pot with about 3 quarts of water; enough to cover the contents. Stir in the salt and the peppercorns.
  • Press the Sauté button and bring the liquid to a simmer. Let it simmer for about 10 minutes, skimming off any foam that collects at the top. (This doesn't always happen, so don't be alarmed if you don't have to skim any foam.)
  • After about 10 minutes, turn off the Sauté function. Lock the Instant Pot lid in place, set the valve to Sealing, and cook the content for 40 minutes on high pressure.
  • After 40 minutes, manually release the pressure.
  • Place a fine-mesh strainer over a large bowl or pot, and carefully dump the content of the Instant Pot over the strainer, letting the liquid collect in the bowl below. Discard the solids collected in the strainer.
  • Let the mixture cool. Once cooled, transfer the stock to freezer-friendly containers. Keep the stock in the fridge for up to five days, or in the freezer for up to six months.