Barley Free Pressure Cooker Chicken Stock
Rich, golden chicken stock is one of those kitchen staples that transforms everything it touches — from soups and braises to simple pan sauces and risotto. The pressure cooker method pulls deep flavor from chicken backs, necks, and wings in a fraction of the time a stovetop simmer would take, giving you a beautifully complex result without babysitting a pot for hours. Carrots, celery, onion, garlic, and fresh thyme and parsley build that classic aromatic backbone, while a splash of apple cider vinegar helps draw minerals and collagen from the bones for a stock that turns silky and almost gelatinous once chilled. For anyone navigating grain sensitivities, homemade stock is a genuine lifesaver — store-bought versions can sneak in unexpected additives or flavor enhancers that make label-reading a chore. Here, every single ingredient is straightforward and easy to verify, so you know exactly what's going into your pot. After straining and chilling, you'll have a clean, glossy stock ready to refrigerate for the week or stash in the freezer for months. Once you taste the difference, reaching for a carton at the grocery store will feel like a step backward.
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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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