Tree Nut Free Pressure Cooker Chicken Stock
Rich, golden chicken stock is one of those kitchen staples that makes everything it touches taste better — soups, risottos, braises, pan sauces, you name it. The pressure cooker is a total shortcut 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 that classic aromatic backbone, while a splash of apple cider vinegar helps draw minerals and gelatin from the bones for a stock that actually sets up when chilled. Every single ingredient in this recipe is naturally free of tree nuts, so there's no label-reading anxiety or worrying about what's lurking in a store-bought carton. After straining and chilling, you'll skim off the fat to reveal a beautifully clear, amber stock ready to refrigerate for the week or stash in the freezer for months. Having a batch on hand means you're always one ladle away from making something genuinely delicious.
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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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