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Chicken Stock · Pressure Cooker

Pressure Cooker Chicken Stock

10

Hands-free cooking

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Reading aloud

Before you start

Gather your ingredients

  • 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

  • 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

  • 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

  • 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

Step 1 of 7

Put the chicken wings, onion, carrots, celery, garlic, parsley, thyme, bay leaf and peppercorns in a 6-quart or larger electric pressure cooker.

Step 2 of 7

Pour in the cold water, stopping at the max fill line printed inside the pot.

Step 3 of 7

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.

Step 4 of 7

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.

Step 5 of 7

Let the pressure come down on its own, then open the valve to release any that is left.

Step 6 of 7

Ladle the stock through a fine-mesh strainer lined with cheesecloth into a large bowl and throw away the solids.

Step 7 of 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.

All done

Enjoy!

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Ingredients

  • 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

  • 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

  • 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

  • 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