How to Make Instant Pot Chicken Stock
This Instant Pot Chicken Stock delivers 3g protein and 73 calories per serving — a nutrient-dense base for sauces and broths. Makes 4 servings in minimal active time, serving as a foundation for higher-protein meals throughout your week. Use it to transform leaner proteins into macro-friendly sauces that keep meal prep interesting.
Ingredients
- •Chicken, Rotisserie, Meat Only, Skinless
- •Yellow Onion
- •Carrots
- •Celery(800g)
- •Garlic(120g)
- •2 bay leaves
- •Freshly cracked pepper or whole peppercorns
- •Vinegar, Apple Cider(5g)
- •8 cups water
- •1/2 Tsp Salt, Or To Taste
Instructions
- 1Turn the Instant Pot on to Sauté mode. Add the chicken carcass pieces and sauté for 2-3 minutes, or until browned and pieces begin to stick to the bottom of the pot. Press the cancel button to turn off the heat.
- 2Cut the ends off the onion, then cut it in half or into quarters. Remove any of the papery skin if it has dirt on it, otherwise leave the skin on. Scrub the carrots and celery. Cut them in half so they fit easily within the pot. Peel the garlic cloves and add them to the pot with the bay leaves, some freshly cracked pepper (or 10-15 whole peppercorns, if available), and a splash of apple cider vinegar.
- 3Pour 8 cups of cool water over the contents of the pot (do not fill more than 2/3 to the top). Lock the lid into place, close the steam release valve, and press the "manual" button. The display will show 30, indicating the default time set for that mode. We want it to cook for 30 minutes, so no need to adjust the time. After 10 seconds the display will turn to "ON" indicating that it is heating and pressure is building (this takes about 10-15 minutes).
- 4Once the pot has reached high pressure, the display will begin to count down 30 minutes. When 30 minutes is up, it will beep and switch to "keep warm" mode. Press the cancel button and allow the pressure in the pot to reduce naturally (this takes about 15 minutes). You'll know the pressure is at a safe level and it's okay to open the pot when the silver float valve on the lid has fallen down and is no longer elevated. Open the steam release valve, then carefully open the lid.
- 5Place a fine wire mesh strainer over a large bowl, then ladle the stock into the bowl through the strainer to catch any pieces. When the level gets too low to ladle, remove the large pieces and carefully pour the remaining liquid through the strainer. Taste the stock and add salt if desired.
- 6Place the stock in an air-tight container and refrigerate until completely cool. Keep the stock refrigerated and use within three days, or freeze for longer storage.
Nutrition — Per Serving
73
calories
3g
protein
0g
fat
- Carbohydrates
- 16g
- Saturated fat
- 0.1g
- Sodium
- 165 mg
- Dietary fiber
- 3.8g
4 servings per batch · ~231g each
Macro data sourced from USDA FoodData Central
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How much protein does Instant Pot Chicken Stock have per serving?
Each serving contains just 3g of protein, 73 calories, 0g fat, and 16g carbs. This is a utility recipe designed as a base for other meals rather than a standalone protein source.
How long does Instant Pot Chicken Stock take to prep?
Quick prep and 4 servings means you're batch-making a foundational ingredient that stores well throughout the week. Use it as a cooking liquid or sauce base to boost the protein and nutrients of other recipes.
Is Instant Pot Chicken Stock good for muscle gain?
This stock is not a primary protein source at 3g per serving, but it functions as a supporting ingredient to enhance other muscle-gain recipes. Add it to rice, grains, or lean proteins to increase flavor and micronutrient density without significant calorie addition.
