Homemade Chicken Stock in a Pressure Cooker

Homemade chicken stock in a pressure cooker! Delicious, easy to make and only takes 40 minutes in a pressure cooker! This is the most important ingredient a home cook can have!

If you follow my stories on Instagram, you saw me in Jonny Hunter’s kitchen yesterday. I never jumped on that instant pot bandwagon but have now seen the pressure cooker light. Last week I made an incredibly flavorful chicken noodle soup in my new Breville Fast Slow Pro (recipe coming soon) and am now so excited to try more recipes! The pressure cooker makes cooking easier, faster and a lot of it is no fuss. Exactly what we need on a week night.

Admittedly, I’ve only made homemade chicken stock like once or twice in my life. .  I would always purchase it from Costco, or the grocery store. .  but Jonny made me a believer yesterday.

Especially when all I have to do is literally throw everything into my pressure cooker. .  I don’t even need to chop up vegetables. You can throw in a carrot, simply cut in half, an onion cut in half and not even peeled and a whole garlic clove.

If you guys have a pressure cooker at home, you have to make this! And if you don’t, check out the Breville Fast Slow Pro! I’m in love! Lots more pressure cooker recipes to come soon!

Print Recipe

Homemade Chicken Stock in a Pressure Cooker

You just need to cut the carrots and celery so that they can fit into your pressure cooker. No need to chop into pieces. Be careful not to pack your pressure cooker with too much. Recipe makes about 3 quarts of chicken stock.

Prep Time3 mins

Cook Time40 mins

Total Time43 mins

Course: Stock

Author: Jonny Hunter

Ingredients

• 1 Whole chicken about 3 lbs OR Leftover bones and skin from a cooked or raw chicken carcass
• 2 carrots cut in half
• 2 ribs celery cut in half
• 1 onion cut in half
• whole clove of garlic
• few pieces of preserved lemon or a slice of lemon
• water
• few sprigs of fresh thyme
• 1 bay leaf

Instructions

• Place all of the ingredients into your pressure cooker. Fill with water; be careful not to pack too much in the pressure cooker. Add the thyme and bay leaf. Set to high and pressure cook for 40 minutes.
• When finished, remove and discard the vegetables and chicken. Strain the stock through a fine mesh strainer. Store in the refrigerator in a mason jar with lid for up to a week and ½. You can also pour into plastic containers and freeze.