This deeply savory stock builds all its flavor the slow way, letting chicken bones, carrots, celery, onion, and garlic simmer under pressure until every drop of collagen and richness has been coaxed out. A splash of apple cider vinegar helps pull minerals from the bones, while bay leaves, thyme, and parsley add that classic herby backbone you want in a good broth. The pressure cooker cuts what's usually an all-day project down to about an hour of active cook time, plus a natural release that keeps the stock crystal clear instead of cloudy. Once strained and chilled, the fat rises to the top for easy skimming, leaving behind a clean, golden liquid ready for soups, risottos, or sipping on its own. Because you're building the flavor entirely from scratch with real bones and aromatics, this is an easy one to keep in your low-sodium rotation — sip it as is or use it as the base for whatever you're cooking next.
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Add the chicken pieces, carrots, celery, onion, garlic, apple cider vinegar, peppercorns, bay leaves, thyme, parsley, and salt to the pressure cooker insert. Pour in the cold water until the ingredients are just submerged, stopping at least 2 inches below the max fill line.
Lock the lid and set the pressure release valve to the sealing position. Cook on high pressure for 60 minutes.
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