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!
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Recipe Information
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)
Instructions
Prepare the vegetables by roughly chopping the carrots, celery, and onion. Leave the garlic cloves whole and unpeeled, if using.
Place the chicken carcass or bones in the pressure cooker. Add the chopped vegetables, garlic, bay leaves, black peppercorns, and parsley stems if using.
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.
Secure the lid of the pressure cooker and ensure the vent is set to its sealing position.
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.
Allow the pressure to release naturally for 15 minutes after cooking, then carefully perform a quick release for any remaining pressure as needed.
Once the lid is safe to open, remove the large solids (chicken bones, vegetables, etc.) using a slotted spoon or tongs.
Strain the remaining liquid through a fine-mesh strainer or cheesecloth into a large bowl or container to remove smaller impurities.
Let the stock cool to room temperature, then refrigerate. Once chilled, skim any fat that solidifies on the surface if desired.
Store the chicken stock in airtight containers in the refrigerator for up to 5 days or freeze for longer storage.
Nutrition Facts
Calories |
653 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.0 g | 27% | |
| Saturated Fat | 5.2 g | 26% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 200 mg | 67% | |
| Sodium | 2925 mg | 127% | |
| Total Carbohydrate | 35.3 g | 13% | |
| Dietary Fiber | 9.3 g | 33% | |
| Total Sugars | 14.2 g | ||
| Protein | 74.5 g | 149% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 372 mg | 29% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 1482 mg | 32% | |
*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.
