Pistachio Free Pressure Cooker Chicken Stock
A rich, golden chicken stock is one of those kitchen staples that quietly elevates everything it touches — from soups and risottos to pan sauces and braises. The pressure cooker does the heavy lifting here, coaxing deep, collagen-rich flavor out of chicken backs, necks, and wings in a fraction of the time a stovetop simmer would take. Carrots, celery, onion, garlic, fresh thyme, and parsley build a classic aromatic base, while a splash of apple cider vinegar helps draw minerals and gelatin from the bones. The result is a beautifully clear, full-bodied stock that puts anything from a carton to shame. Store-bought broths can be a minefield of mystery additives and shared-facility concerns, so making your own from scratch means you know exactly what went in. After straining and chilling, you simply lift off the solidified fat layer and you're left with pure, clean stock ready to refrigerate for the week or stash in the freezer for months. Once you have a batch 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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