Paraben 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, sauces, you name it. The pressure cooker method pulls deep flavor from bones, aromatics, and vegetables in a fraction of the time a stovetop simmer would take, giving you a beautifully complex stock without babysitting a pot for hours. Every ingredient here is whole and unprocessed — chicken bones, fresh vegetables, herbs, and a splash of apple cider vinegar to help draw out minerals and collagen from the bones — so you know exactly what's going into your food. That matters a lot when you're avoiding synthetic preservatives and additives that sneak into so many store-bought broths and packaged stocks. The natural pressure-release step lets the stock settle gently, and chilling it overnight makes it easy to lift off the fat layer for a clean, clear result. Once you have a batch stashed in the freezer, you'll reach for it constantly, and you'll never want to go back to a carton again.
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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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