Walnut Free Pressure Cooker Chicken Stock
A rich, golden chicken stock is one of those kitchen staples that makes everything it touches taste better — soups, risottos, braises, gravies, you name it. The pressure cooker method is a revelation 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, and fresh herbs like thyme and parsley build that classic, aromatic backbone, while a splash of apple cider vinegar helps draw minerals and gelatin from the bones. Store-bought stocks can be a minefield of hidden additives and mystery flavorings, so making your own means you know exactly what's going in the pot. Once chilled, the stock sets into a gorgeous, jiggly concentrate — a sure sign you've extracted every bit of goodness from those bones. Portion it into containers and stash some in the freezer so you always have a batch ready to go. It's the kind of foundational recipe that quietly elevates your entire cooking game.
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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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