Caffeine Free Pressure Cooker Chicken Stock
Rich, golden chicken stock is one of those kitchen staples that makes everything it touches taste better — soups, braises, risottos, pan sauces, you name it. The pressure cooker cuts the usual low-and-slow stovetop process down dramatically, pulling deep flavor from chicken backs, necks, and wings along with aromatics like thyme, parsley, bay leaves, and a splash of apple cider vinegar that helps draw out all the good stuff from the bones. Onion, carrot, celery, and smashed garlic round out the base, giving you a stock that tastes genuinely complex without any fuss. Because you're making it from scratch with whole, simple ingredients, there's no need to scan labels for hidden additives or worry about what's lurking in a store-bought carton. The natural pressure release gives the liquid time to settle and develop, and once it's chilled, skimming the fat layer is easy and satisfying. You'll end up with a clear, deeply savory stock that freezes beautifully, so a single batch can carry you through weeks of cooking.
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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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