Whole 30 Pressure Cooker Chicken Stock

Total time2 hr

Prep time15 min

Cook time1 hr 15 min

5.0

(18)

A rich, golden homemade chicken stock is one of those kitchen staples that quietly elevates everything it touches — soups, braises, sauces, and even just a warming mug on a cold afternoon. The pressure cooker does the heavy lifting here, coaxing deep, collagen-rich flavor from chicken backs, necks, and wings in a fraction of the time a stovetop simmer would take. Apple cider vinegar helps draw minerals and gelatin from the bones, while carrots, celery, onion, garlic, and fresh herbs build that classic, savory backbone you want in a quality stock. Every single ingredient in this recipe is completely compliant with the Whole30 framework — no additives, no hidden sugars, no fillers that sneak into so many store-bought cartons. That matters more than it might seem, because commercial broths are notorious for containing yeast extract, caramel color, or other off-plan surprises. Once chilled, you can skim the solidified fat right off the top, leaving you with a clean, clear stock ready to portion and freeze for up to three months. Keep a stash in your freezer and you'll always have a compliant, flavor-packed base ready to go on even the busiest weeknights.

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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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