Pressure Cooker Chicken Stock Recipe

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By Staff

  • 4 quarts



  • 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


    • Place all ingredients in electric pressure cooker. Cover with cool water, about 5 quarts.
    • Cook at 10 psi for 30 minutes, and then allow pressure to come down naturally.
    • 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:

  • 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.

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