Dairy Free Pressure Cooker Chicken Stock
A rich, golden homemade chicken stock is one of those kitchen staples that makes everything it touches taste better — soups, braises, risottos, pan sauces, you name it. The pressure cooker does the heavy lifting here, pulling deep flavor from chicken backs, necks, and wings in a fraction of the time a stovetop simmer would take. Aromatics like fresh thyme, parsley, smashed garlic, and a quartered onion (skin on, for color) build a stock that tastes genuinely complex, not flat or watery. A splash of apple cider vinegar helps draw minerals and collagen from the bones, giving the finished stock that silky, full-bodied quality you want. Because every ingredient here is whole and unprocessed, there's no hidden dairy to worry about — no butter, no cream, nothing that would make this off-limits for anyone avoiding it. After straining and chilling, you simply skim the solidified fat from the surface and you're left with a clean, deeply savory base ready to use all week. Batch it on a weekend, stash it in the freezer, and you'll always have something better than anything in a carton waiting for you.
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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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