Macadamia Free Pressure Cooker Chicken Stock
Rich, golden chicken stock is one of those kitchen staples that makes everything it touches taste better — soups, risottos, braises, pan sauces, you name it. The pressure cooker is the real hero here, coaxing deep, collagen-rich flavor out of chicken backs, necks, and wings in a fraction of the time a stovetop simmer would take. Carrots, celery, onion, garlic, and fresh herbs like thyme and parsley round out the base, while a splash of apple cider vinegar helps draw minerals and gelatin from the bones. The result is a beautifully clear, full-bodied stock that puts anything from a carton to shame. Because every ingredient is whole and straightforward, there's no guesswork about what's actually in your pot — no mystery additives, no shared-facility concerns, just clean, honest flavor. After straining and chilling, you can skim the fat and portion it into containers for the fridge or freezer, so you'll always have a batch ready to go when a recipe calls for 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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