Eggless Pressure Cooker Chicken Stock

A rich, golden chicken stock is the kind of kitchen staple that transforms everything it touches — from weeknight soups to risottos to simple pan sauces. The pressure cooker does the heavy lifting here, coaxing deep, collagen-rich flavor out of chicken backs, necks, and wings in a fraction of the time a stovetop simmer would take. Aromatics like smashed garlic, fresh thyme, parsley, and a quartered onion left skin-on build that complex, savory backbone you want in a truly great stock. A splash of apple cider vinegar helps draw minerals and gelatin from the bones, so the finished liquid has that satisfying, slightly silky body that store-bought versions rarely deliver. Once strained and chilled, you can skim the fat cap right off the surface, leaving you with a clean, clear stock ready to use all week or stash in the freezer for months. Every ingredient here is straightforward and naturally free of eggs, so there's no label-reading required — just honest, whole-food cooking at its most practical. Batch-cook it on a Sunday and your future self will thank you every single time you open the fridge.

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