Yeast Free Pressure Cooker Chicken Stock
A rich, deeply savory chicken stock is one of those kitchen staples that quietly transforms everything it touches — soups, braises, sauces, grains, you name it. Store-bought versions often sneak in yeast extract or autolyzed yeast as a flavor booster, which makes finding a truly clean option frustrating if you're avoiding yeast in any form. This version keeps things completely straightforward: chicken bones, fresh aromatics, apple cider vinegar to help draw out minerals and collagen, and cold water. The pressure cooker does the heavy lifting, coaxing out a beautifully golden, gelatin-rich stock in a fraction of the time a stovetop simmer would take. Once it's strained, chilled, and that fat layer is skimmed off the top, you're left with something that tastes genuinely homemade in the best possible way. Batch it up, stash it in the freezer, and you'll always have a clean, yeast-free base ready to go whenever a recipe calls for 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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