Making Asian-Style Chicken Stock

Preparation info
  • Makes:

    8 to 10 cups

    • Difficulty


    • Ready in

      1 hr 10

Appears in
Instant Pot Asian Pressure Cooker Meals: Fast, Fresh & Affordable

By Patricia Tanumihardja

Published 2020

  • About

I like making my own chicken stock. It’s cheap, easy and you can control sodium levels. Now, the pressure cooker makes it even easier and faster. To make collagen-rich bone broth, increase your cooking time to 120 minutes. I don’t usually add vegetables to my stock, but feel free to do so if you have some on hand.


  • 1½ to 2 pounds (1 kg) chicken bones (necks, backs and wings are great)


  1. Rinse the bones under cold running water to remove any traces of blood. This process will help produce a clearer stock.
  2. Place the bones, garlic, ginger, green onions, cilantro/coriander leaves and vegetables (if using) in the pot. Pour in enough water to cover by 1 inch (2.5 cm), or until the max line is reached.
  3. Lock the lid. Select PRESSURE COOK/MANUAL