Mustard Free Pressure Cooker Chicken Stock
Rich, golden chicken stock is one of those kitchen staples that quietly transforms everything it touches — from soups and braises to risotto and pan sauces. The pressure cooker does the heavy lifting here, coaxing deep, collagen-rich flavor from chicken backs, necks, and wings in a fraction of the time a stovetop simmer would take. Carrots, celery, onion, garlic, fresh thyme, and parsley build a classic aromatic base, while a splash of apple cider vinegar helps draw minerals and gelatin out of the bones for that silky, full-bodied texture you want in a proper stock. Store-bought versions can be a real gamble when you're avoiding certain condiments and flavor additives, but this one is made entirely from whole, straightforward ingredients with nothing hidden in the mix. After straining and chilling, you'll have a beautifully clear stock ready to refrigerate for the week or stash in the freezer for months. It's the kind of foundational recipe that makes every other dish you cook taste noticeably better.
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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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