Capsaicin Free Pressure Cooker Chicken Stock
A rich, golden chicken stock is the backbone of so many comforting meals, and making it at home means you know exactly what went into it. Store-bought broths can be a minefield for anyone avoiding capsaicin, since spice blends and "natural flavors" on ingredient labels often hide chili-derived compounds. This version keeps things clean and straightforward — chicken bones, aromatic vegetables, herbs, and a splash of apple cider vinegar to help draw out all that deep, collagen-rich goodness from the bones. The pressure cooker does the heavy lifting in just an hour, delivering a stock that would normally take an entire afternoon on the stovetop. Black peppercorns bring gentle warmth without any heat from chili or capsaicin-containing spices, so the flavor stays savory and mellow all the way through. Once chilled, you can skim the fat and portion it into containers for the fridge or freezer, giving you a reliable, flavorful base ready to go whenever you need it. Use it in soups, risottos, braises, or anywhere a recipe calls for broth — you'll taste the difference immediately.
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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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