Pecan 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, pan sauces, you name it. The pressure cooker does something almost magical here, coaxing deep, collagen-rich flavor out of chicken backs, necks, and wings in a fraction of the time a stovetop simmer would take. A splash of apple cider vinegar helps draw minerals and gelatin from the bones, while carrots, celery, onion, garlic, and fresh herbs round out that classic, savory backbone. Store-bought stocks can be hit or miss on flavor and often come loaded with sodium and additives you didn't ask for — making your own means you control every single thing that goes into it. After straining and chilling, you'll end up with a beautifully clear stock that gels up in the fridge, which is exactly the sign of a well-made batch. It keeps for up to five days in the refrigerator or three months in the freezer, so it's absolutely worth making a big batch and stashing portions away for whenever inspiration strikes.
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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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