Soy Free Pressure Cooker Chicken Stock

Total time2 hr

Prep time15 min

Cook time1 hr 15 min

5.0

(18)

A rich, golden chicken stock is the backbone of so many great meals, and making it from scratch in a pressure cooker means you get deep, slow-simmered flavor in a fraction of the time. Chicken backs, necks, or a whole carcass bring serious body to the broth, while carrots, celery, onion, garlic, and fresh herbs like thyme and parsley layer in that classic savory aroma. A splash of apple cider vinegar helps draw minerals and gelatin from the bones, giving you a stock that turns silky and almost jiggly once it chills — exactly what you want. Store-bought broths can be a minefield of hidden additives and hard-to-verify ingredients, so building your own from whole, recognizable components puts you fully in control. After straining and chilling, you simply lift off the solidified fat and you're left with a clean, pure stock ready to anchor soups, braises, risottos, or sauces. It keeps in the fridge for up to five days and freezes beautifully for up to three months, so a single batch goes a long way.

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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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