Oats Free Pressure Cooker Chicken Stock

Total time2 hr

Prep time15 min

Cook time1 hr 15 min

5.0

(18)

A deeply savory, golden chicken stock made entirely from scratch is one of those kitchen staples that quietly transforms everything it touches — soups, risottos, gravies, braises, you name it. The pressure cooker does the heavy lifting here, coaxing rich collagen and 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 clean, aromatic base, while a splash of apple cider vinegar helps draw minerals and gelatin out of the bones for that silky, restaurant-quality body. Every single ingredient in this recipe is naturally free of oats and oat derivatives, so there's no need to scrutinize labels or worry about hidden grain additives sneaking into your pot. Store-bought broths can be a minefield for anyone avoiding oats, since thickeners and flavor enhancers sometimes appear in unexpected places — making a homemade batch the smartest move. Once strained and chilled, you'll have a gorgeous, clear stock ready to refrigerate for the week or stash in the freezer for up to three months. It's the kind of foundational recipe that makes every other dish you cook taste noticeably better.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!