Baby Chicken Stock Pressure Cooker Recipe

Recipe Category: Pressure-Cooker

Baby Chicken Stock Pressure Cooker Recipe


Makes about 8 cups (2 quarts) – Cooker: 5- to 7-quart or larger – Time: 50 minutes at HIGH pressure

  • 5 pounds chicken backs or a combination of backs, necks, and wing tips or whole wings
  • 1 onion (optional), peeled and quartered
  • 1 carrot (optional), peeled and roughly chopped
  • 1 rib celery (optional), roughly chopped
  • 1 large sprig fresh flatleaf parsley (optional)
  • 4 black peppercorns
  • about 8 cups cold filtered water


  1. Place the chicken in a 5- to 7-quart or larger pressure cooker
  2. Add the onion, celery, carrot, and parsley, if using
  3. Add the peppercorns
  4. Add 8 cups cold water if possible, but do not exceed the maximum fill line on your pressure cooker
  5. If the chicken isn’t submerged, add up to 1 cup more water if you can do so without exceeding the maximum capacity of your cooker
  6. Close and lock the lid
  7. Set the burner heat to high
  8. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
  9. Set a timer to cook for 50 minutes
  10. Remove the pot from the heat
  11. Open the cooker with the Natural Release method; let stand for 15 minutes
  12. Be careful of the steam as you remove the lid
  13. Ladle or pour the contents of the cooker into a colander set over a large bowl in the sink
  14. Discard the contents of the colander
  15. Let the stock cool to room temperature, then cover and refrigerate overnight
  16. The next day, remove and discard the layer of solidified fat from the top
  17. The stock is now ready to use

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