Pressure Chicken Stock

A pressure cooker makes stock faster than you thought possible. This recipe takes what’s normally a 3 to 4 hour stovetop simmer and collapses it into 15 minutes at pressure. The results are arguably better than long-cooked stock: clearer, more concentrated, and with a cleaner flavor since the fast cook doesn’t extract the off-notes that can develop during hours of gentle bubbling.

Chicken parts (bones, wings, necks, backs, or a whole cut-up bird) go in with water, a classic mirepoix of onion, carrot, and celery, plus a teaspoon of salt and a couple tablespoons of sherry. That sherry is the secret weapon: it adds a subtle depth and roundness that commercial stocks can’t match.

Skim the foam that rises before pressurizing; that’s where cloudiness comes from. A clean broth starts with a clean boil.

Let the cooker cool naturally after 15 minutes, then run cold water over it to finish depressurizing safely. Strain, cool, refrigerate or freeze.

Pro Tips

• Roast the chicken bones at 400°F (200°C) for 30 minutes beforehand for a deeper, browner stock.
• Don’t skip the skim; cloudy broth translates directly to cloudy finished soups.
• Strain through cheesecloth for a restaurant-clear result.
• Refrigerate overnight so the fat solidifies on top; lift it off for a clean, fat-free stock.

Variations

• Add a bay leaf, 5 black peppercorns, and a sprig of thyme for a more traditional French profile.
• Use an Instant Pot (a modern pressure cooker) on ‘soup’ setting for the same result.
• Reduce the finished stock by half for a concentrated base perfect for pan sauces.