Low Sugar Pressure Cooker Chicken Stock

Total time2 hr

Prep time15 min

Cook time1 hr 15 min

5.0

(18)

A rich, golden chicken stock is one of those kitchen staples that quietly elevates everything it touches — soups, braises, risottos, pan sauces — and making it yourself means you know exactly what went into it. Store-bought broths are notorious for sneaking in sweeteners, flavor enhancers, and other additives that have no business being in a simple stock, so having a homemade batch on hand is a genuine win. This version uses nothing but chicken bones, fresh vegetables, aromatics, and a splash of apple cider vinegar, which helps draw minerals and gelatin out of the bones for a deeply savory, naturally full-bodied result. The pressure cooker does the heavy lifting here, coaxing out hours' worth of slow-simmered flavor in a fraction of the time. Once strained and chilled, you'll pull off that satisfying layer of solidified fat from the top, leaving behind a clean, concentrated stock that's ready to use or freeze. It's the kind of thing you make once and immediately wish you'd been doing all along.

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Ingredients

8 servings

3 lb chicken backs, necks, or a mix of bony pieces (or 1 whole carcass plus 1 lb wings)
2 medium carrots, cut into 2-inch pieces
2 stalks celery, cut into 2-inch pieces
1 large yellow onion, quartered (skin on)
4 cloves garlic, smashed
2 tbsp apple cider vinegar
1 tsp whole black peppercorns
2 bay leaves
4–5 sprigs fresh thyme
4–5 sprigs fresh flat-leaf parsley
1 tsp salt
10 cups cold water (or enough to reach the max fill line)

Instructions

1
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.
2
Lock the lid and set the pressure release valve to the sealing position. Cook on high pressure for 60 minutes.

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