1Pack the Pot
Place chicken carcasses into the 6 quart or 8 quart Instant Pot inner pot. Break larger bones by hand so they fit snugly at the bottom.
Instant Pot Chicken Stock (Golden Rotisserie Broth)
Leftover rotisserie chicken bones, roasted vegetables, and fresh herbs pressure cook into a deeply golden, gelatin rich bone broth in just one hour.
Quick Answer • Test Kitchen Standard
- Pack the Pot: Place chicken carcasses into the 6 quart or 8 quart Instant Pot inner pot. Break larger bones by hand so they fit snugly at the bottom.
- Add Aromatics and Acid: Layer in quartered onions with skins, chopped carrots, celery, smashed garlic, peppercorns, bay leaves, and fresh thyme. Splash with apple cider vinegar to aid mineral extraction.
- Submerge in Cold Water: Pour cold filtered water over bones and vegetables, ensuring the water line remains at least one inch below the max fill line.
Quick Look
| Recipe | Instant Pot Chicken Stock (Golden Rotisserie Broth) |
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Got chicken? Never wonder what’s for dinner again.
Leftover rotisserie chicken bones, roasted vegetables, and fresh herbs pressure cook into a deeply golden, gelatin rich bone broth in just one hour.
Wondering what to do with that leftover supermarket rotisserie chicken carcass? You have come to the right place. Instead of tossing those bones, turn them into liquid gold: a rich, gut healthy chicken bone broth made effortlessly in your electric pressure cooker.
Chickeeen At A Glance: Rich Golden Instant Pot Chicken Stock
- Prep Time: 10 mins | Cook Time: 60 mins
- Ideal Pull Temp: Pressure cooked under high pressure (240°F) for full gelatin extraction
- Elena’s Golden Rule: Leave onion skins on the halved onions; the natural amber pigments in the dry papery skins tint the broth a gorgeous golden color.
- Master Chart: Compare cooking times and pull temperatures on our Master Chicken Cooking Times Chart
How High Pressure Liquefies Collagen in One Hour
Traditional stovetop bone broth requires 12 to 24 hours of slow simmering to dissolve dense collagen and cartilage into soluble gelatin. Inside an Instant Pot under 12 to 15 psi of pressure, the boiling point of water rises to 240°F to 250°F. This intense thermal energy accelerates collagen hydrolysis by over 800 percent, extracting rich joint gelatin and deep marrow flavor in just sixty minutes without evaporating precious liquid.
Rich Golden Instant Pot Chicken Stock Ingredients Spotlight
Here is what you need to make this recipe for rich golden instant pot chicken stock:
Roasted Chicken Bones: Rotisserie carcasses come pre browned from the store roaster, lending deep roasted Maillard flavor directly into the stock without preliminary roasting.
Onion Skins: Leaving the papery skins on yellow onions provides clean natural carotenoid pigments that dye the stock a warm, inviting amber hue.
Apple Cider Vinegar: A single tablespoon of mild acid helps draw calcium and collagen from dense chicken cartilage during the early minutes of pressure cooking.
Aromatics and Peppercorns: Fresh thyme, whole black peppercorns, and bay leaves infuse subtle herbal aromatics that balance the rich chicken essence.
What to Serve With Rich Golden Instant Pot Chicken Stock
Enjoy this steaming stock by the mug with a pinch of sea salt, or use it as the luxurious base for homemade chicken noodle soup, creamy risotto, or braised greens.
How to Store and Reheat Rich Golden Instant Pot Chicken Stock
Cool completely and store in airtight glass jars in the refrigerator for up to 5 days, or freeze in silicone molds for up to 6 months. Warm gently in a small saucepan over medium heat until simmering, sipping hot or using as a rich culinary cooking base.
The Technique
Mastering Rich Golden Instant Pot Chicken Stock comes down to precise temperature control and key technique cues.
2Add Aromatics and Acid
Layer in quartered onions with skins, chopped carrots, celery, smashed garlic, peppercorns, bay leaves, and fresh thyme. Splash with apple cider vinegar to aid mineral extraction.
3Submerge in Cold Water
Pour cold filtered water over bones and vegetables, ensuring the water line remains at least one inch below the max fill line.
4Pressure Cook
Secure lid and turn steam valve to Sealing. Select Pressure Cook or Manual on HIGH for 60 minutes. Allow a natural pressure release for 25 minutes before venting remaining steam.
5Strain and Chill
Strain broth through a fine mesh sieve into a heatproof bowl or wide jars, pressing solids gently with a ladle. Discard solids. Chill broth uncovered in the refrigerator until fat solidifies at the top for easy removal.
Test Kitchen Standards
Essential Benchmarks for Perfect Poultry
Every recipe on Chickeeen relies on these four core culinary physics principles. Use our tested reference cards before you start cooking.
🌡️
Safety & Juiciness
Safe Pull Temp
165°F White / 175°F Dark
Exact target internal pull temperatures by cut to lock in maximum moisture.
Read Full Guide
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⏱️
Moisture Lock
Resting Time Formula
5 to 15 Minutes
Retain up to 40% more natural juices with proper carryover heat resting.
Read Full Guide
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🧂
Deep Flavor
Salt Ratio & Timing
1% by Total Weight
Dry brining science and salt penetration window for deeply seasoned poultry.
Read Full Guide
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🍗
Maximum Crunch
Crispy Skin Science
Surface Dehydration
The baking powder secret, high heat Maillard reaction, and fat rendering rules.
Read Full Guide
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📋
Get Printable Chart
→
Master Chicken Cooking Times and Temperature Chart
Every cut, cooking method, and safe pull temperature on one printable page.
Practical notes
Substitutions
Raw chicken wings or backs can replace carcasses. Celery leaves and parsley stems can be tossed into the pot for extra herbal depth.
Storage
Cool completely and store in airtight glass jars in the refrigerator for up to 5 days, or freeze in silicone molds for up to 6 months.
Reheating
Warm gently in a small saucepan over medium heat until simmering, sipping hot or using as a rich culinary cooking base.
Nutrition per serving
Calories
380
Protein
32g
Fat
26g
Carbs
1g
Sodium
620mg
Sugar
0g
Calculated by Nutrifox · estimates only · varies by brand
Frequently asked
Rich Golden Instant Pot Chicken Stock, your questions.
What makes Rich Golden Instant Pot Chicken Stock worth making?
Leftover rotisserie chicken bones, roasted vegetables, and fresh herbs pressure cook into a deeply golden, gelatin rich bone broth in just one hour.
How long does Rich Golden Instant Pot Chicken Stock take to make?
Rich Golden Instant Pot Chicken Stock takes 70 minutes total: 10 min prep and 60 min cook time.
What equipment do you need for Rich Golden Instant Pot Chicken Stock?
A heavy-bottomed pan, tongs, and an instant-read thermometer are a solid baseline for most chicken recipes.
What is the key technique for Rich Golden Instant Pot Chicken Stock?
**Strain and Chill**: Strain broth through a fine mesh sieve into a heatproof bowl or wide jars, pressing solids gently with a ladle. Discard solids. Chill broth uncovered in the refrigerator until fat solidifies at the top for easy removal.
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Technique Guides
Related Techniques
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- Crispy Chicken Skin Maillard at 280°F+
- How Long to Rest Chicken Up to 40% more juice
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