Can you make stock with frozen chicken in a pressure cooker?

The Question

A few weeks ago I discovered Chris Young’s method for making chicken stock and it motivated me to finally buy an Instant Pot as it’s so much easier than the typical method. And, so far, even if I never use it for anything else, it’s already been more than worth it. The difference in quality between store bought and homemade was already staggering, but, funnily enough, the instant pot method also works out as cheaper given its yield (approx. $3.50 per quart for store bought vs approx $3.00 per quart for homemade), especially when you account for active time required.

However, I’m now wondering, could you use a frozen rotisserie chicken to the same end? I’d imagine it would make the water take much longer to come to temperature, but would it compromise the end result/extraction?

Yes, you can make stock with frozen chicken in a pressure cooker without any quality loss. The only difference is that frozen chicken extends the pressure-building time from the typical 10 minutes to potentially 30 minutes.

Best Method

Add frozen chicken directly to your pressure cooker without thawing. Cook for 90-120 minutes at high pressure once the cooker reaches pressure, regardless of whether it took 10 or 30 minutes to build that pressure. For maximum flavor and gelatin content, include chicken wings, backs, necks, and other bony parts alongside your frozen pieces. The bones-to-meat ratio should favor bones heavily for rich, gelatinous stock.

Alternative Approaches

Experienced stock makers use these proven techniques:

Collect and freeze chicken carcasses from meals until you accumulate 2-3 pounds for a full batch
Combine leftover rotisserie chicken bones with 1 pound of raw wings or chicken feet to boost gelatin content
Soak raw bones in cold water for 10 minutes before pressure cooking to draw out blood and impurities for clearer stock
Establish a weekly stock routine using accumulated kitchen scraps and bones from the freezer

Common Mistakes

Never add extra cooking time for frozen chicken. Pressure cooker timing begins only when proper pressure is achieved, so frozen ingredients require no additional cook time—just patience during the extended pressure-building phase.

Food Safety Notes

Using frozen chicken for stock presents no food safety risks. The 240°F temperature achieved under high pressure and the extended 90+ minute cooking time eliminate all pathogens, making this method completely safe.