Instant Pot Chicken Stock
- Sarah
- 3 days ago
- 2 min read
Make the best homemade chicken stock in 45 minutes! Full of flavor, nutrients and can be frozen or pressure canned!

This is my favorite way to make Instant Pot Chicken stock, its so easy and there's no waiting for a pot of stock to simmer on the stove for 6 hours!
I save all of my chicken and turkey bones, along with my veggie scraps, I freeze them until I'm ready to make stock. Then I can pop them in the instant pot, cover with water and i have stock in 45 minutes!
This may be a quick way to do it, but the flavor is still so rich! You can freeze the broth for up to 6 months, or it can be safely pressure canned.

No Waste Instant Pot Chicken Stock!
Save These Scraps:
Store scraps in a freezer bag until you have enough:
Chicken or turkey carcasses
Onion skins & ends
Garlic skins & ends
Carrot peels & tops
Celery ends & leaves
Mushroom stems
Herb stems (parsley, thyme, cilantro)
Leek greens
Tomato cores (a few)
 Storage
Freeze in freezer safe jars or containers for up to 6 months.
Pressure can to make it shelf stable.
The Recipe:
Did you try making this Instant Pot Chicken Broth? We’d love to see your creations! Tag us on Instagram at Thesproutinghomestead or leave a comment below to let us know how they turned out. Happy snacking!