Pressure Cooker Chicken Stock

Craft a rich and flavorful base for soups, stews, and countless recipes with this Pressure Cooker Chicken Stock, a quick and efficient way to make homemade stock packed with nutrients and depth. Using simple ingredients like a chicken carcass, aromatic vegetables, and optional herbs, this recipe comes together in just under an hour with the help of a pressure cooker. The high-pressure cooking method extracts maximum flavor and collagen, resulting in a golden, gelatinous stock that’s both wholesome and versatile. Perfect for meal prep, this recipe yields a freezer-friendly stock that’s ideal for elevating your favorite dishes. Save time without sacrificing taste using this foolproof homemade chicken stock recipe!

Nutriscore Rating: 73/100

Prep Time:10 mins

Cook Time:45 mins

Total Time:55 mins

Servings: 6

Ingredients

• 1 whole Chicken carcass (or bones from roasted/uncooked chicken)
• 2 medium Carrots
• 2 medium Celery stalks
• 1 large Yellow onion
• 2 whole Garlic cloves (optional)
• 2 whole Bay leaves
• 10 whole Black peppercorns
• 6 whole Parsley stems (optional)
• 8 cups Water
• 1 teaspoon Salt (optional)

Directions

Step 1

Prepare the vegetables by roughly chopping the carrots, celery, and onion. Leave the garlic cloves whole and unpeeled, if using.

Step 2

Place the chicken carcass or bones in the pressure cooker. Add the chopped vegetables, garlic, bay leaves, black peppercorns, and parsley stems if using.

Step 3

Pour in 8 cups of water, ensuring that the ingredients are fully submerged but don’t exceed the maximum fill line of your pressure cooker. Add salt if desired.

Step 4

Secure the lid of the pressure cooker and ensure the vent is set to its sealing position.

Step 5

Set the pressure cooker to high pressure and cook for 30 minutes. If using an electric pressure cooker, select the manual or pressure cook setting.

Step 6

Allow the pressure to release naturally for 15 minutes after cooking, then carefully perform a quick release for any remaining pressure as needed.

Step 7

Once the lid is safe to open, remove the large solids (chicken bones, vegetables, etc.) using a slotted spoon or tongs.

Step 8

Strain the remaining liquid through a fine-mesh strainer or cheesecloth into a large bowl or container to remove smaller impurities.

Step 9

Let the stock cool to room temperature, then refrigerate. Once chilled, skim any fat that solidifies on the surface if desired.

Step 10

Store the chicken stock in airtight containers in the refrigerator for up to 5 days or freeze for longer storage.

Nutrition Facts

Serving size	(3308.9g)

Amount per serving	% Daily Value*
Calories	652.9

Total Fat 21.0g	0%
Saturated Fat 5.2g	0%
Polyunsaturated Fat 0.1g
Cholesterol 200mg	0%
Sodium 2925.0mg	0%
Total Carbohydrate 35.3g	0%
Dietary Fiber 9.3g	0%
Total Sugars 14.2g
Protein 74.5g	0%

Vitamin D 0IU	0%
Calcium 371.7mg	0%
Iron 6.8mg	0%
Potassium 1481.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 30.1%

Protein: 47.4%

Carbs: 22.5%