Ginger Free Pressure Cooker Chicken Stock
A rich, golden chicken stock is one of those kitchen staples that quietly transforms everything it touches — soups, braises, risottos, pan sauces. Many store-bought broths sneak in unexpected spices and flavor additives, which makes a homemade batch like this one genuinely worth the effort for anyone managing specific sensitivities. This recipe keeps things clean and classic: chicken bones, aromatic vegetables, fresh herbs, and a splash of apple cider vinegar to help draw out all that deep, collagen-rich goodness from the bones. The pressure cooker does the heavy lifting, pulling out flavor in a fraction of the time a stovetop simmer would take. After a natural pressure release and a pass through a fine-mesh strainer, you're left with a beautifully clear, savory stock you can feel confident about. Chill it overnight, skim the fat cap, and you've got a freezer-friendly supply ready to go whenever a recipe calls for it. Once you taste the difference, it's hard to go back to the carton.
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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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