Turmeric Free Pressure Cooker Chicken Stock
A rich, golden chicken stock is the kind of kitchen staple that makes everything else taste better — soups, braises, risottos, sauces — and this pressure cooker version gets you there in a fraction of the time it would take on the stovetop. The combination of chicken backs, necks, or a whole carcass with wings gives the stock serious body, while carrots, celery, onion, garlic, fresh thyme, and parsley build that deep, savory backbone you want from a truly great base. A splash of apple cider vinegar helps draw out the gelatin and minerals from the bones, which is what gives a good stock that silky, almost lip-coating quality when it chills. For anyone avoiding turmeric — whether by choice or necessity — this recipe is naturally free of it without any substitutions or workarounds required; every ingredient here is clean and straightforward. After just 60 minutes on high pressure and a natural release, you strain out the solids and end up with a clear, fragrant stock that puts anything from a carton to shame. It keeps in the fridge for up to five days or the freezer for up to three months, so making a big batch is absolutely worth it.
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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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