Legume Free Pressure Cooker Chicken Stock
A rich, golden chicken stock is the kind of kitchen staple that quietly transforms everything it touches — from soups and braises to simple pan sauces and risotto. This version comes together in the pressure cooker, which means you get deep, slow-simmered flavor in a fraction of the time it would take on the stovetop. The ingredient list is beautifully straightforward: chicken bones, aromatics, fresh herbs, and a splash of apple cider vinegar that helps coax every bit of goodness out of those bones. There's not a single legume in sight, so it's a completely safe base for anyone avoiding beans, lentils, peas, or soy in their cooking — including all those sneaky store-bought broths that sometimes sneak in pea protein or soy-based additives. After straining and chilling, you're left with a clean, glossy stock that you can refrigerate for the week or stash in the freezer for months. It's the kind of batch-cooking project that pays dividends every single time you open the fridge.
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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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