Paleo Pressure Cooker Chicken Stock

Total time2 hr

Prep time15 min

Cook time1 hr 15 min

5.0

(18)

A rich, deeply savory chicken stock is one of those kitchen staples that quietly elevates everything it touches — soups, braises, sauces, even a simple pan drizzle. This version uses bony chicken pieces, fresh aromatics, and a splash of apple cider vinegar, which helps draw collagen and minerals out of the bones for a stock that's genuinely nourishing and full-bodied. Every ingredient here is clean and whole, so there's no need to scrutinize store-bought cartons for additives, natural flavors, or other sneaky extras that can make commercial broths a gamble. The pressure cooker does the heavy lifting in a fraction of the time a stovetop simmer would take, delivering that slow-cooked depth without babysitting a pot for hours. Once it's chilled and you lift off that solidified fat cap, what you're left with is a glossy, golden stock that gels beautifully — a sign you've extracted real gelatin from those bones. Freeze it in portions and you'll always have a wholesome base ready to go, making weeknight cooking faster and a whole lot more flavorful.

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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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