Rich, golden chicken stock is one of those kitchen staples that quietly elevates everything it touches — from soups and braises to risotto and pan sauces. The pressure cooker method is a genuine revelation here, coaxing deep, collagen-rich flavor from chicken backs, necks, or a carcass 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 out of the bones for that silky, restaurant-quality body. Because every single ingredient in this recipe is naturally grain-free, there's no need to scrutinize labels or worry about hidden rye derivatives sneaking in through a store-bought broth. Once strained and chilled, you can skim the fat and portion it into containers for the fridge or freezer, so you always have a clean, homemade base ready to go. It's the kind of foundational recipe that makes everything else you cook taste noticeably better.
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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.
Lock the lid and set the pressure release valve to the sealing position. Cook on high pressure for 60 minutes.
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