Almond Free Pressure Cooker Chicken Stock
Good homemade chicken stock is one of those kitchen fundamentals that makes everything else taste better — soups, risottos, braises, pan sauces — and this pressure cooker method delivers a deeply golden, aromatic batch in a fraction of the time a stovetop simmer would take. Chicken backs, necks, or a whole carcass bring serious body and collagen to the pot, while carrots, celery, onion, and garlic build that classic savory backbone. A splash of apple cider vinegar helps draw minerals and gelatin from the bones, and fresh thyme and parsley round out the flavor without any fuss. Store-bought stocks can be a minefield of hidden additives and shared-facility warnings, so making your own means you know exactly what went in. The natural pressure release gives the stock time to settle and clarify before you strain it through a fine-mesh sieve, leaving you with a clean, rich liquid that's ready to use right away or stash in the freezer for up to three months. Skimming the solidified fat after chilling is a small extra step that pays off in a cleaner, more versatile final product. Once you have a batch of this in your fridge, you'll find yourself reaching for it constantly.
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Learn more →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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