Yes. I just got a pressure cooker (a Kuhn Rikon 8Q Family Style) which cuts my time down to 2.5 hours from 8-24 hours (the range is dependent upon whether I make bone stock, which takes longer). That 2.5 hours includes all prep time, cooling, straining and cleaning up. Also, it’s a lot cheaper to make your stock out of leftover (but high quality) chicken necks, backs, feet and carcasses instead of expensive parts. However, be forewarned, a pot full of chicken necks can traumatize your husband for life.
See my more detailed post on making stock pot (i.e., non-pressure-cooked) bone broth.