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Instant Pot Chicken Stock


  • 3- pounds bone-in chicken thighs and legs
  • 1 onion, peeled and halved
  • 7 cups water


  • Place all ingredients into the Instant Pot insert. Secure the lid. Cook with high pressure for 45 minutes. After 45 minutes, natural pressure release for 30 minutes. After 30 minutes, use the pressure release valve to release any remaining pressure. Keep a towel handy in case any liquid is released.
  • Remove the lid and skim the surface of any foam. Strain the stock into a large bowl and let cool. Pour the stock into an airtight container and place into the fridge. Use stock within 3 days or freeze for up to 3 months.


Be sure to allow the full 30 minutes of pressure release time before releasing the pressure. Anything earlier may result in chicken stock spewing out from the pressure release valve.