Peanut Free Pressure Cooker Chicken Stock
A rich, golden chicken stock is the foundation of so many great meals, and making it yourself means you know exactly what's in it — no mystery additives, no shared-facility concerns, just clean, wholesome ingredients. The pressure cooker does the heavy lifting here, coaxing deep flavor from chicken backs, necks, or a whole carcass in a fraction of the time a stovetop simmer would take. Carrots, celery, onion, garlic, fresh thyme, and parsley all go in together, building that classic savory backbone that store-bought broth can never quite replicate. A splash of apple cider vinegar helps draw out collagen and minerals from the bones, giving the finished stock a silky, full-bodied texture that makes soups, risottos, and pan sauces taste genuinely restaurant-worthy. After straining and chilling, you'll skim off the fat layer to reveal a beautifully clear, amber stock ready to use all week or stash in the freezer for months. Once you have a batch of this on hand, you'll wonder how you ever cooked without it.
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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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