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Pressure Cooker Chicken Stock

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Carcass of chicken

Handful of carrot pieces

1 medium onion, quartered

Dry bay leaf

1 smooshed garlic clove

1/2 t. dried thyme

1/2 t. dried parsley

10 c. of water,  or up to the pressure cooker water line.


Put chicken, veggies, and spices in cooker.  Add water.  Turn stove on to high.  When a full steam begins to come from the weight, turn stove down to medium or medium-low.

Cook for 40 minutes.

Turn stove off.  Allow cooker to release pressure on its own.  Remove lid and strain. 

Put stock in the fridge over night.  The next day, scrape any remaining fat from the top.

Use in your favorite recipe or put 2 cups of stock in quart size freezer safe bags, with air pushed out and freeze.

Makes approximately 6 cups of liquid gold!