PCOS Friendly Pressure Cooker Chicken Stock
A rich, golden homemade chicken stock is one of the most quietly powerful things you can keep stocked in your fridge or freezer, and the pressure cooker makes it genuinely effortless. Hormone balance and inflammation management are central to eating well with PCOS, and this stock delivers collagen, minerals, and clean protein from real bones and vegetables — no additives, no hidden seed oils, no mystery ingredients from a carton. The apple cider vinegar is a smart addition here, helping to draw nutrients out of the bones during the cook so every cup of liquid is working hard for you. Aromatics like garlic, thyme, parsley, and whole peppercorns give the stock a depth of flavor that makes soups, braises, and grain dishes taste genuinely homemade. High pressure for an hour does what a stovetop simmer takes all day to achieve, and the natural pressure release keeps the stock clear and beautifully flavored. Once chilled, you simply lift off the solidified fat layer and portion it into containers for the week ahead. Having this on hand means you're always one step closer to a nourishing, blood-sugar-friendly meal without reaching for anything processed.
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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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