Chicken stock (Slow Cooker)

PersonalPoints™ per serving
Total Time
40 min
40 min
The Instant Pot does some things better than any gadget we know: chicken stock to rival a restaurant, deeply flavored applesauce, perfectly hard-boiled eggs with shells that fall right off. Here are six essential recipes for your arsenal. You’ll use them again and again.


Chicken, wing, rotisserie, with skin

3 pound(s)

Uncooked carrot(s)

2 medium, halved

Uncooked celery

2 stalk(s), medium, cut up

Uncooked onion(s)

1 large, halved

Fresh parsley

4 sprig(s)

Garlic clove(s)

3 clove(s), large

Bay leaf

1 leaf/leaves


1 tsp(s), 10 whole peppercorns

Kosher salt

2 tsp(s)


  1. In a 6-qt Instant Pot, combine 3 lb chicken wings or other chicken parts; 2 carrots, halved; 2 or 3 celery stalks, cut up; 1 unpeeled large onion, halved; 4 or 5 parsley sprigs; 3 unpeeled large garlic cloves; 1 or 2 bay leaves; 10 whole black peppercorns, and 2 tsp kosher salt.
  2. Add enough water to cover, about 3 qt. (Water should not go above mark in pot.) Lock lid, making sure vent is closed.
  3. Press Pressure Cook and select High Pressure; set cooking time for 40 minutes.
  4. When time is up, press Cancel to turn off pot. Allow pressure to naturally release for 20 minutes.
  5. Move steam release valve to Venting position to release remaining pressure. Strain stock through a sieve set over a large bowl. Discard solids. Let stock cool; skim off fat from surface.