Coconut Free Pressure Cooker Chicken Stock
A rich, golden chicken stock is one of those kitchen staples that quietly transforms everything it touches — soups, risottos, braises, pan sauces — and making it yourself is far easier than most people expect. Store-bought broths often sneak in additives, natural flavors, or oils that can be hard to verify, so having a homemade batch on hand is a genuine relief. 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. The apple cider vinegar is a quiet workhorse here, helping to draw minerals and gelatin out of the bones so the finished stock has that silky, full-bodied quality you just can't fake. Aromatics like fresh thyme, parsley, bay leaves, and smashed garlic round everything out into something that smells absolutely incredible while it cooks. Once strained and chilled, you'll have a clean, versatile stock ready to refrigerate for the week or stash in the freezer for months — no mystery ingredients, no label-reading required.
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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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