Homemade chicken stock is one of those kitchen staples that makes everything else taste better, and the pressure cooker version gets you there in a fraction of the time. Store-bought broths can be a minefield of hidden additives, high-nickel ingredients, and mystery seasonings, so making your own from scratch puts you completely in control. This recipe keeps things clean and simple — chicken bones, a handful of aromatics, fresh herbs, and cold water are all it takes to build a deeply savory, golden stock. The splash of apple cider vinegar is a smart touch that helps draw minerals and collagen out of the bones, giving the finished stock a rich, silky body. After just an hour under pressure and a natural release, you strain everything through a fine-mesh sieve and end up with a clear, beautiful liquid that smells absolutely incredible. Chill it overnight, skim the fat cap, and you have a versatile base ready to elevate soups, braises, risottos, and sauces all week long. Batch it up and freeze in portions so you always have a safe, homemade option on hand.
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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.
Lock the lid and set the pressure release valve to the sealing position. Cook on high pressure for 60 minutes.
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