Pregnancy Friendly Pressure Cooker Chicken Stock
A rich, homemade chicken stock is one of the most nourishing things you can keep on hand, and the pressure cooker makes it genuinely effortless. Chicken backs, necks, and wings simmer under pressure with carrots, celery, onion, garlic, and fresh herbs, pulling every bit of goodness out of the bones in a fraction of the time a stovetop batch would take. A splash of apple cider vinegar helps draw out minerals from the bones, making this stock as wholesome as it gets. During pregnancy, knowing exactly what went into your food matters — no mystery sodium levels, no additives, just clean, real ingredients you chose yourself. The instructions include a proper cooling and chilling step, so you can skim the fat and store it safely, which is exactly the kind of food-safety detail that counts right now. Use it as a base for soups, to cook grains, or simply sip it warm when you need something gentle and restorative. Once you have a batch in the freezer, 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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