Red Meat Allergy Friendly Pressure Cooker Chicken Stock

A rich, golden chicken stock is one of those kitchen staples that quietly transforms everything it touches — soups, braises, risottos, sauces — and making it yourself means you control every single ingredient that goes into it. For anyone managing a red meat allergy, store-bought broths can be a minefield, with beef-based products sharing production lines or sneaking into blended "chicken" stocks in ways that aren't always obvious on the label. This version is built entirely around chicken, fresh vegetables, and aromatics, so there's no guesswork and no unwanted ingredients to worry about. The pressure cooker does the heavy lifting here, pulling deep, collagen-rich flavor out of backs, necks, and wings in a fraction of the time a stovetop simmer would take. Apple cider vinegar helps draw minerals and gelatin from the bones, giving the finished stock that satisfying, slightly silky body that makes homemade taste so unmistakably different from the carton. Once it's strained and chilled, you'll have a beautiful, clear stock ready to refrigerate for the week or stash in the freezer for months. It's the kind of foundational recipe that makes every other dish you cook taste just a little bit better.

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