Gluten Free Pressure Cooker Chicken Stock
A rich, golden chicken stock is the backbone of so many great meals, and making it yourself means you know exactly what's in it. Store-bought broths and stocks can be a minefield, with hidden additives, flavor enhancers, or processing aids that aren't always obvious on the label — but this recipe keeps things completely clean. It's nothing but chicken, fresh vegetables, aromatics, and a splash of apple cider vinegar, which helps draw collagen and minerals out of the bones for a deeply nourishing, full-bodied result. The pressure cooker does the heavy lifting here, coaxing out hours' worth of slow-simmered flavor in just one hour under high pressure. You get that glossy, restaurant-quality stock without babysitting a pot on the stove all afternoon. Once chilled, it sets up beautifully and the fat skims right off the top, leaving you with a clear, clean base that's ready to elevate soups, braises, risottos, or sauces. Batch it, freeze it in portions, and you'll always have a safe, homemade foundation on hand.
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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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