Pressure Cooker Chicken Stock
A hands-off pressure cooker chicken stock with vegetables and herbs that turns bones and scraps into a deeply savory kitchen staple.
Prep 20 min · Cook 1 hr · Total 1 hr 25 min · Makes about 2 quarts
Ingredients
- 4 1/2 pounds mixed chicken parts, such as wings, backs, bones, and feet
- 1 1/2 pounds yellow onions, diced
- 12 ounces carrots, diced
- 8 ounces celery, diced
- 4 medium cloves garlic
- 4 flat-leaf parsley sprigs
- 3 fresh thyme sprigs, optional
- 1 bay leaf
Directions
- Add all ingredients to a stovetop or electric pressure cooker, then pour in enough cold water to cover, about 2 quarts (1.9L). Check that the liquid stays below the cooker’s max-fill line; if a few pieces sit above the water, that’s fine.
- Seal the cooker, bring it to high pressure, and cook at high pressure for 45 minutes. Let the pressure come down either by cooling the cooker to room temperature for the clearest stock, or by opening the pressure-release valve to vent the steam quickly. Using the valve will make the stock bubble inside the cooker, so it may look less clear, which only matters if you need a crystal-clear broth.
- Spoon off the fat from the stock, strain it, and use it however you like, or freeze it for up to 6 months.