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Pressure Cooker Chicken Stock

Prep 10 min · Cook 1 hr

A flavorful homemade chicken stock prepared in a pressure cooker.

  • 4.5 lbs (2 kg) mixed chicken parts (wings, backs, bones, feet)
  • 2 onions, diced
  • 2 carrots, peeled and diced
  • 6 stalks celery, diced
  • 4 cloves garlic
  • 4 sprigs fresh flat-leaf parsley
  • 3 sprigs fresh thyme (optional)
  • 1 bay leaf
  • 2 quarts (1.9 kg) cold water

Combine all ingredients in a stovetop or electric pressure cooker and cover with cold water. Make sure not to let liquid exceed the cooker's max-fill line; it's okay if a few things poke above the water's surface.

Close cooker and bring to high pressure, then cook at high pressure for 45 minutes.

Allow cooker to depressurize, either by allowing it to cool to room temperature (for the clearest stock) or by using the pressure-release valve on the cooker to rapidly vent steam.

Skim fat from stock, strain, then use as desired or freeze for up to 6 months.

Notes
  • You can use many different chicken parts to make stock. The breast meat produces stock with the best flavor, but the thinnest body; plus, it's expensive.
  • A better option is to use cheaper, collagen-rich parts like wings, backs, and feet (using feet will produce the most gelatin-rich stock).
  • Any bone scraps you've been saving, whether raw or cooked, can also go in the pot.

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