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Chicken Stock · Pressure Cooker

Pressure Cooker Chicken Stock

The same rich, golden stock in under three hours instead of four, with almost no skimming. The sealed pot keeps the liquid from boiling away and pulls every bit of flavor from the wings.

New, no ratings yet0 reviewsby Simmerbee Kitchen

Prep
10 min
Cook
2 hr 40 min
Total
2 hr 50 min
Serves
about 2 1/2 quarts
Level
Easy
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Ingredients

  • Water
  • 10 cups cold water, up to the pot's max fill line
  • Simmered, then strained out
  • 3 lb chicken wings, or backs and necks
  • 1 medium onion, quartered, skin left on
    Swaps for onion

    Instead of onion

    • Another onion: The same amount. Yellow is the all-rounder; white is sharper and crisper; red is milder raw and adds color; sweet onions are mildest.
    • Shallots: The same amount, chopped. Milder and sweeter, with a hint of garlic.
    • Leeks: About 1½ times as much, white and light green parts. Milder and softer when cooked.

    All 4 swaps for onion

  • 2 medium carrots, cut into large chunks
  • 2 celery ribs, cut into large chunks
  • 3 cloves garlic, smashed
    Swaps for garlic

    Instead of garlic

    • Garlic powder: ⅛ tsp for each clove. Mellower and sweeter, with no bite.
    • Jarred minced garlic: ½ tsp for each clove. Milder and slightly sour from the preserving liquid.

    More for garlic

  • 4 sprigs fresh parsley
    Swaps for fresh parsley

    Instead of parsley

    • Dried parsley: 1 tsp dried for each 1 tbsp chopped fresh (a third as much). Very mild; it adds color more than flavor.
    • Cilantro: The same amount. Stronger and citrusy; suits Mexican and Asian dishes.
    • Celery leaves or chervil: The same amount. Celery leaves are peppery and grassy; chervil is mild with a hint of anise.

    More for parsley

  • 3 sprigs fresh thyme
    Swaps for fresh thyme

    Instead of thyme

    • Dried thyme: 1 tsp dried for each 1 tbsp chopped fresh (a third as much). Earthier and a little less bright, but dried thyme holds up well in soups, stews and roasts.
    • Fresh oregano or marjoram: The same amount. Oregano is stronger; marjoram is sweeter and milder.
    • Fresh rosemary: Half as much. Piney and stronger.

    More for thyme

  • 1 bay leaf
  • 1 tsp black peppercorns

Missing something? Tap Swaps next to an ingredient, or see all substitutions.

Cook to 165°F inside (check with a thermometer).

Steps

  1. Put the chicken wings, onion, carrots, celery, garlic, parsley, thyme, bay leaf and peppercorns in a 6-quart or larger electric pressure cooker.
  2. Pour in the cold water, stopping at the max fill line printed inside the pot.
  3. Lock the lid and set the valve to sealing. Cook on high pressure; the pot takes about 20 minutes to come up to pressure before the countdown starts.
    ⏱ Come to pressure: 20 min
  4. Let it cook on high pressure for 90 minutes. The chicken passes 165°F (74°C) long before then; the long cook is for flavor and body.
    ⏱ Pressure cook: 1 hr 30 min
  5. Let the pressure come down on its own, then open the valve to release any that is left.
    ⏱ Natural release: 20 min
  6. Ladle the stock through a fine-mesh strainer lined with cheesecloth into a large bowl and throw away the solids.
  7. Set the bowl in a sink of ice water and stir now and then until lukewarm, then cover and refrigerate within 2 hours of cooking.
    ⏱ Cool stock: 30 min

Tips

  • Never fill past the max line. Stock foams as it heats and can clog the valve.
  • A quick release sprays hot stock out of the valve and stirs up the pot, which clouds the stock. Let it come down on its own.

Storage

Refrigerate up to 4 days or freeze up to 3 months.

Make ahead

Freeze the stock in 1- or 2-cup containers so you can thaw just what a recipe needs.

Cook once, eat twice: It makes 10 servings: eat half and freeze the rest. It keeps 3 months frozen, by the storage note above. Print a freezer label · More freezer meals

How long leftovers keep, and freezing and reheating: leftovers and storage. In season: carrots (September to March).

Quick answers

Can I freeze it?

Yes. Refrigerate up to 4 days or freeze up to 3 months. Freeze the stock in 1- or 2-cup containers so you can thaw just what a recipe needs.

What can I swap?
  • Instead of onion: Another onion, the same amount.
  • Instead of garlic: Garlic powder, ⅛ tsp for each clove.

Answered from this recipe's own storage, make-ahead and swap notes.

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Cleanup score 3/5 (some cleanup): 3 things to wash, pressure cooker, mixing bowl, strainer.

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