Homemade Chicken Stock Recipe Using a Pressure Cooker

If you’ve ever roasted a whole chicken and wondered what to do with the leftover bones, this recipe is for you. Making homemade chicken stock in a pressure cooker is a simple, satisfying way to get the most out of your ingredients—and the flavor is far richer than anything you’ll find in a store-bought carton. Whether you’re prepping for soup season or just looking to stock your freezer with nourishing basics, this method is quick, easy, and endlessly customizable.

Ingredients:

• 1 whole roasted chicken – meat removed

• 1 whole onion, quartered (no need to remove the outer skin)

• 2 celery ribs

• 1 medium carrot

• 5 peppercorns

• Additional seasonings as desired

• Optional: 1 tablespoon apple cider vinegar or lemon juice (helps extract nutrients from the bones)

Instructions:

1. Quarter the onion and clean the celery and carrot. No need to peel the vegetables—just be sure they’re well washed.

2. Place all the ingredients in the bowl of your pressure cooker. Add enough water to fully cover the bones (about 12 cups works well). If using apple cider vinegar or lemon juice, add it now to help pull extra nutrients from the bones.

3. Keep the seasonings simple with a few peppercorns, or add herbs like thyme, bay leaves, or parsley to suit your preferences. Trisha prefers a basic base stock and adds flavor later, depending on the soup she’s making.

4. Set your pressure cooker to cook for 1 hour at high pressure.

5. Once the cooking time is complete, you can either let the pressure release naturally or perform a quick release.

6. Carefully pour the hot broth through a sieve into a large bowl. Let it cool slightly, then cover and refrigerate for at least 3 hours—or preferably overnight. Discard the used bones and vegetables.

7. Once chilled, skim the solidified fat from the surface of the broth using a spoon. Remove as much or as little fat as you like, based on your preference.

8. And that’s it! You now have a rich, homemade chicken stock ready to use. Store it in airtight containers in the refrigerator if you'll use it soon, or freeze for longer-term storage.

Homemade stock is one of those quiet kitchen victories—minimal effort, maximum flavor, and incredibly versatile. It’s the foundation of great soups, stews, sauces, and risottos, and it all starts with ingredients you probably already have on hand. Try this once, and you’ll be hooked.