Citrus Free Pressure Cooker Chicken Stock
A rich, golden chicken stock is one of those kitchen staples that quietly makes everything else taste better — soups, braises, risottos, sauces, you name it. Store-bought versions often sneak in citrus-derived additives or natural flavors that can be hard to trace on a label, so making your own is genuinely the safest and most satisfying route. This pressure cooker method pulls deep, collagen-rich flavor from chicken backs, necks, or a whole carcass in a fraction of the time a stovetop simmer would take. A splash of apple cider vinegar helps draw minerals from the bones, while carrots, celery, onion, garlic, and fresh herbs build that classic savory depth without a drop of lemon or orange anywhere in sight. The natural pressure release gives the stock time to settle and develop, and once it's chilled you simply skim the fat and you're left with something genuinely restaurant-quality. Batch it up, freeze it in portions, and you'll have a clean, citrus-free base ready to go whenever a recipe calls for it.
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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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