Cinnamon 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. Store-bought versions often sneak in unexpected spices and flavor enhancers, which can be a real problem when you're trying to avoid certain ingredients, but making your own puts you completely in control. This version relies on a clean, classic lineup: chicken bones, aromatics, fresh herbs, and a splash of apple cider vinegar to help draw all that good collagen out of the bones. The pressure cooker does the heavy lifting, coaxing out deep, savory flavor in a fraction of the time a stovetop simmer would take. Bay leaves, thyme, parsley, peppercorns, and a skin-on onion build a beautifully layered base without any warming spices in sight. Once strained and chilled, you're left with a glossy, full-bodied stock that freezes beautifully and is ready to elevate whatever you're cooking next.
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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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