Artificial Flavors Free Pressure Cooker Chicken Stock
A rich, golden chicken stock is the backbone of so many great meals, and making it from scratch means you know exactly what went into it — no mystery flavor packets, no "natural flavors" listed in fine print on a carton. This version uses real aromatics like fresh thyme, flat-leaf parsley, bay leaves, and whole peppercorns to build deep, layered flavor the honest way. The pressure cooker does the heavy lifting, drawing out every bit of goodness from the bones in a fraction of the time a stovetop simmer would take. A splash of apple cider vinegar helps pull minerals and collagen from the chicken pieces, giving you a stock that turns silky and full-bodied once it chills. After straining and skimming, what you're left with is a clean, clear liquid that tastes like it simmered all day — because under pressure, it basically did. Keep a batch in the fridge for the week or stash portions in the freezer so you always have something genuinely good to reach for when a recipe calls for stock.
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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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