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Get ready to elevate your cooking game with our collection of mouthwatering recipes that make use of Instant Pot chicken stock. We know how important a good stock is in creating flavorful and wholesome dishes, and with our easy and delicious recipes, you’ll be able to take full advantage of this rich and versatile ingredient. From hearty soups and stews to flavorful sauces and gravies, we’ve got you covered with 10 delectable recipes that are guaranteed to impress. So grab your Instant Pot, stock up on chicken stock, and get ready to whip up some culinary masterpieces in no time.

Homemade Instant Pot Chicken Stock

Ingredients

To make homemade instant pot chicken stock, you’ll need the following ingredients:

• 2-3 pounds of chicken bones or carcass
• 1 onion, roughly chopped
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 3 cloves of garlic, minced
• 1 bay leaf
• 1 tablespoon of whole peppercorns
• 1 teaspoon of salt
• Water, enough to cover the ingredients in the instant pot

Instructions

1. First, place the chicken bones or carcass into the instant pot. If you have leftover chicken bones or carcass from a roasted chicken, this is a great way to make use of them.
2. Add the chopped onion, carrots, celery, minced garlic, bay leaf, peppercorns, and salt into the instant pot.
3. Pour enough water into the instant pot to cover the ingredients. Be careful not to fill it above the maximum fill line.
4. Close the lid of the instant pot and set the pressure release valve to the sealing position.
5. Select the “Soup” function on the instant pot and set the timer to 60 minutes.
6. Once the cooking time is complete, allow the pressure to release naturally for about 10 minutes, then carefully do a quick release to release any remaining pressure.
7. Once the pressure has fully released, strain the chicken stock through a fine-mesh sieve into a large bowl or container. Discard the solids.
8. Let the chicken stock cool completely, then transfer it to airtight containers or freezer bags for storage. It can be stored in the refrigerator for up to 4 days or in the freezer for several months.

Chicken Noodle Soup

Ingredients

To make a comforting bowl of chicken noodle soup using the homemade instant pot chicken stock, gather the following ingredients:

• 1 tablespoon of olive oil
• 1 onion, diced
• 2 carrots, peeled and sliced
• 2 celery stalks, sliced
• 3 cloves of garlic, minced
• 6 cups of homemade instant pot chicken stock
• 2 cups of shredded cooked chicken
• 2 cups of egg noodles
• 1 bay leaf
• 1 teaspoon of dried thyme
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions

1. Heat the olive oil in a large pot or Dutch oven over medium heat.
2. Add the diced onion, sliced carrots, sliced celery, and minced garlic to the pot. Sauté until the vegetables are slightly softened, about 5 minutes.
3. Pour in the homemade instant pot chicken stock and bring it to a boil.
4. Add the shredded cooked chicken, egg noodles, bay leaf, and dried thyme to the pot. Reduce the heat to a simmer and cook until the noodles are tender, about 10 minutes.
5. Season the soup with salt and pepper to taste.
6. Remove the bay leaf from the soup before serving.
7. Ladle the chicken noodle soup into bowls and garnish with freshly chopped parsley.
8. Serve hot and enjoy the comforting flavors of homemade chicken noodle soup made with your own instant pot chicken stock.

Chicken and Rice Casserole

Ingredients

If you’re looking for a delicious and easy one-pot meal, try making a chicken and rice casserole using your homemade instant pot chicken stock. Here’s what you’ll need:

• 1 tablespoon of olive oil
• 1 onion, diced
• 2 cloves of garlic, minced
• 2 cups of long-grain white rice
• 4 cups of homemade instant pot chicken stock
• 2 cups of diced cooked chicken
• 1 cup of frozen peas and carrots
• 1 teaspoon of dried thyme
• Salt and pepper to taste
• 1 cup of shredded cheddar cheese

Instructions

1. Preheat your oven to 375°F (190°C).
2. Heat the olive oil in a large oven-safe skillet or Dutch oven over medium heat.
3. Add the diced onion and minced garlic to the skillet. Sauté until the onion is translucent, about 5 minutes.
4. Stir in the long-grain white rice and cook for another 2 minutes, stirring occasionally.
5. Pour in the homemade instant pot chicken stock and bring it to a boil.
6. Add the diced cooked chicken, frozen peas and carrots, dried thyme, salt, and pepper to the skillet. Stir everything together.
7. Cover the skillet with a lid or aluminum foil and transfer it to the preheated oven.
8. Bake for 20 minutes or until the rice is cooked and the liquid has been absorbed.
9. Remove the skillet from the oven and sprinkle the shredded cheddar cheese on top of the casserole.
10. Return the skillet to the oven for another 5 minutes, or until the cheese has melted and bubbled.
11. Allow the chicken and rice casserole to cool slightly before serving.
12. Serve warm and enjoy this comforting and flavorful one-pot meal.

Chicken Tortilla Soup

Ingredients

Spice up your mealtime with a flavorful and satisfying chicken tortilla soup. Here are the ingredients you’ll need:

• 1 tablespoon of olive oil
• 1 onion, diced
• 2 cloves of garlic, minced
• 1 jalapeno pepper, seeded and minced (optional for heat)
• 1 red bell pepper, diced
• 1 can (14.5 ounces) of diced tomatoes
• 4 cups of homemade instant pot chicken stock
• 2 cups of shredded cooked chicken
• 1 cup of frozen corn kernels
• 1 can (15 ounces) of black beans, rinsed and drained
• 1 teaspoon of ground cumin
• 1 teaspoon of chili powder
• Salt and pepper to taste
• Juice of 1 lime
• Tortilla chips, shredded cheese, sliced avocado, chopped cilantro (for topping)

Instructions

1. Heat the olive oil in a large pot or Dutch oven over medium heat.
2. Add the diced onion, minced garlic, and minced jalapeno pepper (if using) to the pot. Sauté until the onion is translucent, about 5 minutes.
3. Stir in the diced red bell pepper and cook for another 2 minutes.
4. Add the canned diced tomatoes (with their juices), homemade instant pot chicken stock, shredded cooked chicken, frozen corn kernels, black beans, ground cumin, chili powder, salt, and pepper to the pot. Stir everything together.
5. Bring the soup to a boil, then reduce the heat and simmer for about 20 minutes to allow the flavors to meld together.
6. Just before serving, add the juice of 1 lime to the soup and stir it in.
7. Ladle the chicken tortilla soup into bowls and top each serving with crushed tortilla chips, shredded cheese, sliced avocado, and chopped cilantro.
8. Dive into the delicious combination of flavors and textures in this vibrant chicken tortilla soup.

Creamy Chicken and Mushroom Pasta

Ingredients

Indulge in a luxurious and creamy chicken and mushroom pasta dish. Here’s what you’ll need:

• 8 ounces of fettuccine or your favorite pasta
• 2 tablespoons of butter
• 1 onion, diced
• 8 ounces of mushrooms, sliced
• 2 cloves of garlic, minced
• 2 cups of homemade instant pot chicken stock
• 1 cup of heavy cream
• 2 cups of shredded cooked chicken
• 1 cup of grated Parmesan cheese
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions

1. Cook the fettuccine or your favorite pasta according to the package instructions. Drain and set aside.
2. In a large skillet, melt the butter over medium heat.
3. Add the diced onion to the skillet and sauté until it becomes fragrant and translucent, about 5 minutes.
4. Stir in the sliced mushrooms and minced garlic. Cook until the mushrooms have softened and released their juices.
5. Pour in the homemade instant pot chicken stock and bring it to a simmer. Cook for about 5 minutes to allow the flavors to combine.
6. Reduce the heat to low and slowly pour in the heavy cream, stirring constantly to incorporate it into the sauce.
7. Add the shredded cooked chicken and grated Parmesan cheese to the skillet. Stir everything together until the cheese has melted and the sauce is smooth.
8. Season the creamy sauce with salt and pepper to taste.
9. Add the cooked fettuccine or pasta to the skillet and toss it in the creamy chicken and mushroom sauce until well coated.
10. Garnish with freshly chopped parsley and serve immediately.
11. Treat yourself to the rich and creamy flavors of this chicken and mushroom pasta dish.

Chicken and Vegetable Stir-Fry

Ingredients

For a quick and healthy weeknight dinner, whip up a delicious chicken and vegetable stir-fry. Here’s what you’ll need:

• 2 chicken breasts, thinly sliced
• 2 tablespoons of soy sauce
• 1 tablespoon of cornstarch
• 1 tablespoon of vegetable oil
• 1 onion, thinly sliced
• 2 bell peppers (any color), thinly sliced
• 2 carrots, julienned
• 1 cup of snap peas
• 1 cup of broccoli florets
• 2 cloves of garlic, minced
• 1 teaspoon of grated ginger
• 1/4 cup of homemade instant pot chicken stock
• 2 tablespoons of oyster sauce
• Salt and pepper to taste
• Cooked rice (for serving)

Instructions

1. In a bowl, combine the thinly sliced chicken breasts, soy sauce, and cornstarch. Toss to coat the chicken evenly and set it aside to marinate for about 15 minutes.
2. Heat the vegetable oil in a large skillet or wok over medium-high heat.
3. Add the thinly sliced onion, bell peppers, julienned carrots, snap peas, and broccoli florets to the skillet. Stir-fry the vegetables until they are crisp-tender, about 5 minutes. Remove the vegetables from the skillet and set them aside.
4. In the same skillet, add the marinated chicken slices and stir-fry until they are cooked through and golden brown, about 6-8 minutes.
5. Add the minced garlic and grated ginger to the skillet. Stir-fry for another 1-2 minutes to release their fragrant aroma.
6. Pour in the homemade instant pot chicken stock and oyster sauce. Stir everything together to combine.
7. Return the cooked vegetables to the skillet and toss them with the chicken and sauce to heat through.
8. Season the stir-fry with salt and pepper to taste.
9. Serve the chicken and vegetable stir-fry over a bed of cooked rice for a complete and satisfying meal.

Chicken and Dumplings

Ingredients

Warm your soul with a classic comfort food: chicken and dumplings. Gather the following ingredients:

• 2 pounds of boneless, skinless chicken breasts or thighs
• 1 onion, diced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 4 cloves of garlic, minced
• 4 cups of homemade instant pot chicken stock
• 2 cups of all-purpose flour
• 1 tablespoon of baking powder
• 1/2 teaspoon of salt
• 1/2 cup of milk
• 1/4 cup of unsalted butter, melted
• 1 teaspoon of dried thyme
• 1 cup of frozen peas
• Salt and pepper to taste

Instructions

1. Place the boneless, skinless chicken breasts or thighs into the instant pot.
2. Add the diced onion, carrots, celery, and minced garlic to the instant pot.
3. Pour in the homemade instant pot chicken stock.
4. Close the lid of the instant pot and set the pressure release valve to the sealing position.
5. Select the “Soup” function on the instant pot and set the timer to 20 minutes.
6. Once the cooking time is complete, allow the pressure to release naturally for about 10 minutes, then carefully do a quick release to release any remaining pressure.
7. Remove the cooked chicken from the instant pot and shred it into bite-sized pieces. Set aside.
8. In a mixing bowl, combine the all-purpose flour, baking powder, and salt.
9. Stir in the milk and melted butter until a sticky dough forms.
10. Return the instant pot to the sauté function and bring the chicken stock to a simmer.
11. Drop spoonfuls of the dumpling dough into the simmering chicken stock.
12. Sprinkle the dried thyme over the pot.
13. Cover the instant pot with the lid and cook for 10-12 minutes, until the dumplings are cooked through and fluffy.
14. Stir in the shredded chicken and frozen peas.
15. Season the chicken and dumplings with salt and pepper to taste.
16. Allow the chicken and dumplings to simmer for a few more minutes until everything is heated through.
17. Ladle the warm and comforting chicken and dumplings into bowls and enjoy with a crusty bread.

Chicken and Sweet Potato Curry

Ingredients

Add some exotic flavors to your dinner rotation with a delicious chicken and sweet potato curry. Here’s what you’ll need:

• 2 tablespoons of vegetable oil
• 1 onion, diced
• 2 cloves of garlic, minced
• 2 tablespoons of curry powder
• 1 teaspoon of ground cumin
• 1 teaspoon of ground coriander
• 1 teaspoon of turmeric
• 1/2 teaspoon of cinnamon
• 1 teaspoon of grated ginger
• 2 cups of homemade instant pot chicken stock
• 2 tablespoons of tomato paste
• 2 sweet potatoes, peeled and diced
• 2 pounds of boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
• Salt and pepper to taste
• 1 can (13.5 ounces) of coconut milk
• Cooked rice or naan bread (for serving)

Instructions

1. In a large skillet or Dutch oven, heat the vegetable oil over medium heat.
2. Add the diced onion to the skillet and sauté until it becomes translucent, about 5 minutes.
3. Stir in the minced garlic, curry powder, ground cumin, ground coriander, turmeric, cinnamon, and grated ginger. Cook for another 1-2 minutes to toast the spices and release their flavors.
4. Pour in the homemade instant pot chicken stock and stir in the tomato paste until well combined.
5. Add the diced sweet potatoes to the skillet and stir everything together.
6. In a separate skillet, cook the chicken pieces until browned and cooked through. Season with salt and pepper to taste.
7. Transfer the cooked chicken to the skillet with the sweet potato curry sauce.
8. Pour in the coconut milk and stir everything together.
9. Bring the curry to a simmer and let it cook for about 15-20 minutes, or until the sweet potatoes are tender.
10. Season the curry with additional salt and pepper if needed.
11. Serve the chicken and sweet potato curry over cooked rice or with warm naan bread for a satisfying and aromatic meal.

Chicken Alfredo

Ingredients

Indulge in a creamy and comforting plate of chicken alfredo. Gather the following ingredients:

• 8 ounces of fettuccine or your favorite pasta
• 2 boneless, skinless chicken breasts, cut into bite-sized pieces
• Salt and pepper to taste
• 2 tablespoons of olive oil
• 2 cloves of garlic, minced
• 1 cup of homemade instant pot chicken stock
• 1 cup of heavy cream
• 1 cup of grated Parmesan cheese
• Fresh parsley, chopped (for garnish)

Instructions

1. Cook the fettuccine or your favorite pasta according to the package instructions. Drain and set aside.
2. Season the bite-sized chicken pieces with salt and pepper to taste.
3. Heat the olive oil in a large skillet over medium-high heat.
4. Add the seasoned chicken pieces to the skillet and cook until they are browned and cooked through, about 6-8 minutes. Remove the chicken from the skillet and set aside.
5. In the same skillet, add the minced garlic and sauté for about 1 minute until fragrant.
6. Pour in the homemade instant pot chicken stock and bring it to a simmer.
7. Reduce the heat to low and slowly add in the heavy cream, stirring constantly to incorporate it into the sauce.
8. Gradually sprinkle in the grated Parmesan cheese, stirring continuously until the cheese has melted and the sauce is smooth.
9. Return the cooked chicken to the skillet and toss it in the creamy alfredo sauce to heat through.
10. Add the cooked fettuccine or pasta to the skillet and toss with the chicken alfredo sauce until well coated.
11. Garnish with freshly chopped parsley and serve immediately.
12. Dive into creamy heaven with each bite of this delightful chicken alfredo dish.

Chicken Pot Pie

Ingredients

Enjoy the ultimate comfort food with a homemade chicken pot pie. Here’s what you’ll need:

For the filling:

• 2 tablespoons of butter
• 1 onion, diced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 1 cup of frozen peas
• 1/4 cup of all-purpose flour
• 2 cups of homemade instant pot chicken stock
• 1 cup of milk
• 2 cups of cooked shredded chicken
• Salt and pepper to taste

For the crust:

• 2 cups of all-purpose flour
• 1 teaspoon of salt
• 3/4 cup of cold unsalted butter, diced
• 1/3 cup of ice water

Instructions

1. Preheat your oven to 400°F (200°C).
2. In a large skillet, melt the butter over medium heat.
3. Add the diced onion, carrots, celery, and frozen peas to the skillet. Sauté until the vegetables are softened, about 5-7 minutes.
4. Sprinkle the all-purpose flour over the cooked vegetables and stir everything together to create a roux.
5. Pour in the homemade instant pot chicken stock and milk. Stir continuously until the sauce thickens and comes to a gentle boil.
6. Stir in the cooked shredded chicken and season the filling mixture with salt and pepper to taste.
7. Remove the skillet from heat and set it aside.
8. For the crust, combine the all-purpose flour and salt in a mixing bowl.
9. Add the cold diced butter to the flour mixture and use a pastry cutter or your fingers to cut the butter into the flour until it resembles coarse crumbs.
10. Gradually add the ice water to the flour mixture, stirring with a fork until the dough comes together. Add more water if needed, one tablespoon at a time.
11. Divide the dough into two equal portions.
12. On a lightly floured surface, roll out one portion of the dough into a circle large enough to fit into a pie dish.
13. Transfer the rolled-out dough to the pie dish and gently press it into place.
14. Pour the chicken and vegetable filling into the pie dish.
15. Roll out the second portion of the dough and place it over the filling. Seal the edges and make slits on the top crust to allow steam to escape.
16. Bake the chicken pot pie in the preheated oven for about 30 minutes, or until the crust is golden brown and the filling is bubbling.
17. Allow the pot pie to cool for a few minutes before serving.
18. Slice into the warm and satisfying chicken pot pie, savoring each bite of the creamy filling and flaky crust.

In conclusion, the possibilities are endless when it comes to cooking with homemade instant pot chicken stock. Whether you’re craving a comforting bowl of chicken noodle soup or a flavorful chicken curry, these recipes are sure to satisfy your taste buds. So dust off your instant pot, gather the ingredients, and get cooking. Your friends and family will be impressed with the delicious meals you create using homemade instant pot chicken stock. Happy cooking!