Nutmeg 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 method is a revelation here, pulling deep flavor from bones, aromatics, and a splash of apple cider vinegar in a fraction of the time a stovetop simmer would take. Carrots, celery, onion, garlic, fresh thyme, and parsley do all the heavy lifting, building a stock that smells incredible and tastes genuinely complex. For anyone avoiding nutmeg, store-bought stocks and bouillon cubes can be a minefield — many commercial versions sneak in spice blends that aren't always clearly labeled. This recipe keeps things completely transparent: every ingredient is right there in the list, and not a trace of warm baking spices in sight. After straining and chilling, you're left with a clean, glossy stock you can portion into containers and freeze for up to three months, so the effort pays off for weeks of cooking ahead.
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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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