Chestnut Free Pressure Cooker Chicken Stock
A rich, golden chicken stock is the kind of kitchen staple that transforms everything it touches — from soups and risottos to pan sauces and braises. The pressure cooker cuts the usual low-and-slow stovetop process down dramatically, pulling deep flavor from chicken backs, necks, and wings in a fraction of the time. Aromatics like fresh thyme, parsley, bay leaves, and smashed garlic do the heavy lifting here, while a splash of apple cider vinegar helps coax minerals and collagen from the bones for that silky, full-bodied finish. Because you're making it from scratch with whole, recognizable ingredients, there's zero guesswork about what's actually in your stock — no hidden additives, no mystery fillers, and absolutely no tree-nut derivatives that can sneak into commercial broths. Straining through a fine-mesh sieve and chilling overnight lets you skim the fat cleanly, leaving you with a beautifully clear, deeply savory liquid. It keeps in the fridge for up to five days or stashes in the freezer for up to three months, so a single batch pays dividends for 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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