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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.

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

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
  • 2 medium carrots, cut into large chunks
  • 2 celery ribs, cut into large chunks
  • 3 cloves garlic, smashed
  • 4 sprigs fresh parsley
  • 3 sprigs fresh thyme
  • 1 bay leaf
  • 1 tsp black peppercorns

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

Tip: Never fill past the max line. Stock foams as it heats and can clog the valve.

Tip: 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.