Nightshade Free Pressure Cooker Chicken Stock
A rich, golden chicken stock is one of those kitchen staples that quietly elevates everything it touches — soups, braises, grains, sauces — and making it at home means you control every single ingredient that goes in. For anyone avoiding nightshades, store-bought broths and stocks can be a genuine minefield, since many contain tomato paste, paprika, or spice blends that sneak in peppers without any obvious warning on the label. This version keeps things beautifully clean: chicken bones, aromatics, fresh herbs, and a splash of apple cider vinegar to coax every bit of gelatin and flavor out of the bones. The pressure cooker does the heavy lifting in a fraction of the time a stovetop simmer would take, delivering a deeply savory, full-bodied stock in about an hour of hands-off cooking. Straining it through a fine-mesh sieve and chilling it overnight lets you skim the fat cap right off the top, leaving you with a clear, glossy liquid that's ready to pour straight into whatever you're making. Batch it up and stash portions in the freezer, and you'll have a reliable, nightshade-free base on hand whenever a recipe calls for it. Once you taste the difference a homemade stock makes, the jarred stuff is going to be very hard to go back to.
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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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