Gut Friendly Pressure Cooker Chicken Stock
A rich, deeply savory chicken stock made from scratch is one of the most nourishing things you can keep stocked in your fridge or freezer, and the pressure cooker makes it genuinely effortless. Bony chicken pieces — backs, necks, wings, or a leftover carcass — are the foundation here, releasing collagen and minerals into the broth as they cook under pressure. A splash of apple cider vinegar helps draw out even more goodness from the bones, which is exactly what you want when you're building a stock that's as functional as it is flavorful. Aromatics like fresh thyme, parsley, garlic, and bay leaves keep the flavor clean and bright without anything processed or hard to digest sneaking in. The whole thing comes together in about an hour of hands-off cook time, and once you skim the fat after chilling, you're left with a beautifully clear, golden broth. Use it as a base for soups, to cook grains, or simply sip it warm — it's endlessly versatile and genuinely comforting. Batch it up and freeze in portions so you always have a gut-friendly building block ready to go.
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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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