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Pressure Cooker Chicken Stock

  • Author: Jessie
  • Total Time: 65 mins
  • Yield: 8 cups 1x


Look at that rich, golden delicious Pressure Cooker Chicken Stock made with basic kitchen veggies and a leftover whole chicken. Less than an hour in your pressure cooker and totally hands off! YUM!


  • Carcass of 1 cooked chicken
  • 2 large carrots, peeled and chopped into large chunks
  • 3 stalks celery, chopped into large chunks (use the extra celery tops too if you still have them!)
  • 1 onion, peeled and quartered
  • 2 cloves garlic, smashed
  • 1 tablespoon whole peppercorns
  • 1 tablespoon kosher salt
  • 1 bay leaf


  1. Place all ingredients into your pressure cooker and cover with water until the pressure cooker/instant pot is ⅔ full.
  2. Set to high pressure for 60 minutes, then let pressure naturally release.
  3. Use a fine mesh strainer to strain all the broth from the meat and veggies, then pour the broth into storage containers.
  4. Freeze or place in the fridge for immediate use.
  • Prep Time: 5 mins
  • Cook Time: 60 mins