Lupin Free Pressure Cooker Chicken Stock
Rich, golden chicken stock is one of those kitchen staples that transforms everything it touches — from soups and risottos to braises and pan sauces. This pressure cooker version pulls deep, collagen-rich flavor from chicken backs, necks, and wings in a fraction of the time a stovetop pot would take, without sacrificing any of that slow-simmered taste. Carrots, celery, onion, garlic, and fresh herbs like thyme and parsley build a beautifully aromatic base, while a splash of apple cider vinegar helps draw minerals and gelatin out of the bones. The result is a stock that sets to a satisfying jelly when chilled — a sure sign you've done something right. Store-bought broths can be a minefield of additives and hard-to-trace ingredients, so making your own means you know exactly what's in every cup. Once strained and chilled, you can skim the fat and portion it into containers for the fridge or freezer, giving you a clean, versatile cooking liquid ready to go whenever you need it.
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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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