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Pressure Cooker Chicken Stock

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  • Cook Time: 30 minutes
  • Total Time: 1 hour
  • Yield: About 8 cups 1x

Ingredients

Units Scale
  • 3-4 lbs. chicken pieces, bone-in
  • 2-3 stalks celery, roughly chopped
  • 2-3 carrots, roughly chopped
  • 1 large onion, chopped
  • 2 cloves garlic
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 bay leaf

Instructions

  1. Add all ingredients to pressure cooker pot. Top with enough water to cover the ingredients by about an inch, being careful not to pass the ‘max. volume’ mark on the pot.
  2. Set pressure cooker to HIGH pressure for 120 minutes, followed by natural release. (You can do as little as 30 minutes, but the longer amount of time yields much more flavor from the bones.)
  3. After pressure has released, pour stock through a fine-mesh sieve into containers. Cover and refrigerate several hours or overnight. Once chilled, skim the fat layer from the top before using the stock or freezing it for later use.

Notes

This recipe originally appeared on Kitchen Joy®.

Find it online: https://kitchenjoyblog.com/pressure-cooker-basics-everyday-uses/