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Pressure Cooker Chicken Stock Recipe

Make delicious, full-bodied chicken stock in a fraction of the time it takes traditionally.

  • This Chicken Stock recipe is versatile, and you can add seasoning to it as you wish. However, a neutral stock is easier for cooking. Plus, you can always add more spices when you use the stock.
    Photo by Getty Images/iStockphoto

Yield: 4 quarts

Whenever you cook chicken, save the bones in a zip-close bag in your freezer until you’re ready to make stock with this simple recipe. Some stock recipes call for more spices — often white peppercorn, cloves, and thyme. You can add about a teaspoon of each of these if you wish, but a neutral stock is more flexible in cooking.


  • 4 to 5 pounds chicken bones (carcasses, necks, backs, legs, thighs, or wings)
  • 1 medium onion, quartered
  • 2 stalks celery, cut into 4 pieces
  • 2 carrots, cut into 4 pieces
  • 1 tablespoon chopped parsley
  • 1 bay leaf


  1. Place all ingredients in electric pressure cooker. Cover with cool water, about 5 quarts.
  2. Cook at 10 psi for 30 minutes, and then allow pressure to come down naturally.
  3. Ladle stock into food storage containers and let cool, then refrigerate overnight. Freeze stock you don’t intend to use within 3 days.

More Pressure Cooker Recipes:

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