Wheat Free Pressure Cooker Chicken Stock
A rich, golden chicken stock is the backbone of so many great meals, and making it yourself means you know exactly what's in it. Store-bought broths and stocks are notorious for sneaking in additives, flavor enhancers, or thickeners that can contain hidden gluten — so having a homemade batch on hand is genuinely a relief. This version uses nothing but chicken bones, fresh vegetables, aromatics, and a splash of apple cider vinegar, which helps draw collagen and minerals out of the bones for a deeply savory, full-bodied result. The pressure cooker does the heavy lifting, coaxing out hours' worth of slow-simmered flavor in just one hour under high pressure. Once strained and chilled, you'll have a beautifully clear stock ready to anchor soups, braises, sauces, and risottos without a second thought about what's lurking in the label. It keeps in the fridge for up to five days or the freezer for up to three months, so a single batch goes a long way toward stress-free weeknight cooking.
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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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