Anti Inflammatory Pressure Cooker Chicken Stock
A rich, golden chicken stock is one of the most powerful foundations you can keep in your kitchen, and the pressure cooker makes it faster and more hands-off than the stovetop version. The combination of chicken bones, aromatic vegetables, fresh thyme, and parsley creates a deeply nourishing broth that's naturally free from the additives, excess sodium, and preservatives found in most store-bought cartons. Apple cider vinegar is added early in the process to help draw minerals and collagen from the bones, giving the finished stock a silky body that store-bought simply can't match. Carrots, celery, onion, and garlic bring gentle sweetness and anti-inflammatory compounds without any inflammatory oils or refined ingredients in sight. After just an hour under pressure and a natural release, you strain everything through a fine-mesh sieve and end up with a clean, clear liquid that's ready to use as a base for soups, braises, grains, or sauces. Chilling it overnight lets you easily skim the solidified fat from the surface, leaving behind a lean, concentrated stock you can feel genuinely good about. Batch it up and freeze in portions so you always have a wholesome, ingredient-controlled base on hand whenever you need it.
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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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