Mushroom Free Pressure Cooker Chicken Stock
A rich, golden chicken stock is one of those kitchen staples that quietly transforms everything it touches — soups, braises, risottos, pan sauces — and making it at home means you control exactly what goes in. Store-bought broths can be a minefield for anyone avoiding fungus-derived ingredients, since many commercial versions sneak in yeast extract or other flavor boosters that aren't always obvious on the label. This version keeps things beautifully clean: chicken bones, fresh aromatics, a splash of apple cider vinegar to coax out the collagen, and cold water. The pressure cooker does the heavy lifting, pulling deep, savory flavor from the bones in a fraction of the time a stovetop simmer would take. Straining through a fine-mesh sieve and chilling overnight gives you a stock that gels up properly — a sign you've done everything right. Portion it into freezer containers and you'll have a trustworthy, wholesome base ready to go whenever 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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