Brazil Nut Free Pressure Cooker Chicken Stock
Rich, golden chicken stock is one of those kitchen staples that makes everything it touches taste better — soups, risottos, braises, even a simple pan sauce. The pressure cooker does the heavy lifting here, coaxing deep, collagen-rich flavor out of chicken backs, necks, or a whole carcass in a fraction of the time a stovetop simmer would take. Carrots, celery, onion, garlic, fresh thyme, and parsley build a classic aromatic base, while a splash of apple cider vinegar helps draw minerals and gelatin from the bones. The result is a beautifully clear, savory stock that sets up almost like jello when chilled — exactly what you want for body and depth. Store-bought stock can be a gamble when you're navigating allergen concerns, since shared facilities and mystery "natural flavors" make labels hard to trust. Making it yourself means you know every single ingredient in the pot, and this recipe keeps things clean and straightforward. Freeze it in portions and you'll have a secret weapon ready to pull out whenever a recipe calls for something truly homemade.
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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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