Pressure-Cooked Chicken Stock

This image courtesy of Joseph DeLeo

Pressure cookers make rich-tasting stocks in less than half the time as traditional stove-top methods. Because there is little evaporation during the cooking process, the amount of stock made is usually equivalent to the amount of water used. Vary the flavor of the stock by using a variety of your favorite herbs. This recipe was tested on a cooker using 10 pounds of pressure.

Makes8 cups

Cooking Methodpressure cooking



Total Timeunder 1 hour

Make Ahead RecipeYes

Dietary Considerationegg-free, gluten-free, lactose-free, peanut free, soy free, tree nut free

Equipmentpressure cooker

Taste and Textureherby, savory

Type of Dishstock


  • 4½ pounds chicken necks, backs, and gizzards
  • 2 chicken feet (optional)
  • 8 cups cold water
  • 2 small leeks, trimmed, washed, and split lengthwise
  • 2 medium carrots, scrubbed and cut into thirds
  • 1 medium parsnip, scrubbed and cut into thirds
  • 1 small turnip, peeled and halved
  • 3 large celery stalks with leaves, halved
  • 1 large onion, halved
  • 6 whole cloves
  • 2 sprigs fresh dill
  • 10-12 sprigs fresh parsley
  • 2 large bay leaves
  • 1 tablespoon peppercorns, slightly crushed
  • Salt to taste


  1. Wash all the chicken parts under cold water. Place in a 6- to 8-quart pressure cooker with 8 cups of water. Slowly bring to almost boiling, skimming off the scum as it rises to the surface. When water is clear and free of scum, add the remaining ingredients.

  2. Seal the cooker. Place the pressure regulator firmly on the vent pipe. When pressure regulator begins to gently rock, start timing. Cook for 30 minutes with pressure regulator, rocking- slowly and continuously, or follow the manufacturer’s directions for your cooker.

  3. Allow pressure to drop gradually with the lid in place until all the steam has left the cooker. Do not place the cooker under cold running water to reduce the pressure. Follow the manufacturer’s directions for, cooling. Cool the stock to room temperature, then strain through several layers of cheesecloth. Discard the vegetables, but reserve the chicken parts and gizzards for another use. Refrigerate the stock overnight for easy removal of excess fat.


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