Turkey 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, even a simple pot of grains. This pressure cooker version delivers deep, slow-simmered flavor in a fraction of the time, using chicken backs, necks, or a whole carcass along with classic aromatics like carrots, celery, onion, garlic, fresh thyme, and parsley. A splash of apple cider vinegar helps draw minerals and collagen from the bones, giving the finished stock that silky, full-bodied quality you just can't get from a carton. For anyone avoiding turkey-based broths and stocks — which show up more often than you'd expect on grocery shelves, especially around the holidays — making your own is the cleanest, most reliable solution. You control every single ingredient, so there's no guessing about what's actually in the pot. After straining and chilling, the fat rises to the surface and lifts right off, leaving you with a beautifully clear, versatile stock ready to refrigerate for the week or stash in the freezer for months. Once you have a batch on hand, you'll find yourself reaching for it constantly.
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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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