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Pressure Cooker Chicken Stock - adding water to cover

Pressure Cooker Chicken Stock

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5 from 4 reviews

  • Author: Mike Vrobel
  • Total Time: 1 hour 20 minutes
  • Yield: 2 quarts 1x


Pressure Cooker Chicken Stock from leftover pieces - backs, wings, necks, or the bones from roast chicken.


  • 3 pounds chicken bones w/ clinging meat (I use a gallon zip-top bag full of frozen chicken backs, wingtips, and other trimmings, or the carcasses from two roast chickens)
  • 2 medium onions, ends trimmed and halved
  • 1 teaspoon salt
  • 1 teaspoon whole black peppercorns
  • 2 bay leaves
  • 1 celery rib, cut in half (optional)
  • 1 large carrot, scrubbed and cut in half (optional)
  • 3 cloves garlic, crushed, with peels (optional)
  • 2 quarts of water, or just enough to cover the ingredients (or go to the max fill line on your pressure cooker.)


  1. Fill the pressure cooker: Put all the ingredients in your pressure cooker, and add water to cover.
  2. Pressure cook the stock: Lock the lid of the pressure cooker. Cook at high pressure for 55 minutes in an electric pressure cooker (or 45 minutes in a stovetop PC). Remove the pot from the heat and let the pressure come down naturally, about 30 minutes.
  3. Strain the stock: Scoop out the bones with a slotted spoon, then strain the stock into another pot through a fine mesh strainer.
  4. De-fat the stock: (Optional) Refrigerate the stock overnight, or up to 2 days, so the fat floats to the surface and forms a hard cap. Scrape the fat cap from the top of the stock with a slotted spoon.
  5. Use or freeze the stock: Use the stock immediately, or freeze for later use. I portion the stock into 2 cup containers and freeze for later use.



  • Prep Time: 5 minutes
  • Cook Time: 1 hour 15 minutes
  • Category: Pressure Cooker
  • Cuisine: American