Recipe: Lisa's Favorite Instant Pot Chicken Stock

Homemade stock combines the flavors of your kitchen into a foundation for any recipe.

Founder Lisa Flynn’s house displays the many projects of a busy woman with food on her mind. Sourdough starter in one corner, preserved fruit across the room, and, on the counter, a pressure cooker making use of the still-useful scraps of a week’s worth of eating — chickens scraps, ends of vegetables, and spare herbs and spices. Homemade was, of course, the only option for stocks and broths until the advent of canned goods, and a can of low-sodium chicken broth is an indispensable backbone for a home kitchen. But with the internet age and the popularity of homemade-from-scratch methods soaring back into the mainstream, there’s never been a better time to research the many chicken stock recipes and methods floating around the net. Combine this with the boom in home kitchen technology like the widely popular Instant Pot pressure cooker, and the question becomes, “Why haven’t you given this a try yet?”

Shop chicken backs and feet.

The pressure cooker allows the stock-making process, notorious for producing better results the longer the mixture is allowed to simmer, to be cut down to just a few hours. Now, you don’t have to kill the heat on the stove if you need to leave your house for 20 minutes of a 10-hour stock simmer. You’ll have rich, beautiful stock in no time, with no stress. Use a portion for soup or braising liquid when it’s ready, or keep a freezer stocked for weeknight recipes.


Recipe: Lisa’s Favorite Instant Pot Chicken Stock


Shop whole pasture-raised chicken.

  • 5-6 lbs chicken scraps or carcasses (backs and feet are the usual go-to for economic availability, but any bones will do).

    • Cooked chicken scraps: gathering already cooked scraps of roasted or grilled chicken from the refrigerator provides a head start.

    • Alternatively, if you’re starting from scratch or don’t have a load of scraps in the fridge, roast the chicken in a large roasting pan until brown (about an hour at 450 degrees, and throw your veggies in for a short roast as well). Toss the fat but transfer liquid drippings into pressure cooker.

  • Vegetables

    • Classic mirepoix:

      • 1 large onion (or equivalent scraps)

      • 1 large carrot (or equivalent scraps)

      • Celery: celery can easily be overdone, and the result is a stock that can’t get over its own celery profile. 1 rib will be plenty (or scraps).

    • Other:

      • Parsnip

      • Turnip

      • Leek

  • Herbs and spices:

    • 2-3 cloves garlic (Or more. Try slicing a whole head in half.)

    • 1-2 sprigs thyme

    • 1-2 sprigs parsley

    • Bay leaves

    • Black peppercorns

    • Rosemary

  • Other:

    • Apple cider vinegar (about 2 tbsp)


If starting with raw chicken, place in a roasting pan and roast for about an hour at 450 degrees, until deep brown but not scorched. You can toss the vegetables in at will, though they will scorch more quickly.

Remove excess fat from pan, and transfer chicken, vegetables, and liquid drippings to pressure cooker.

Add herbs, spices and remaining ingredients.

Set pressure cooker and cook for 1 hour. Strain, and use right away or freeze.


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