Name: Chicken Stock in the Pressure Cooker Recipe
Prep time: 15 min
Cook time: 1 h 5 min
Total time: 1 h 20 min
Yield: 8
Ingredients: 1 chicken carcass; 1 onion halved; 1 rib celery; 1 Carrot; 1 bay leaf; 2 quarts water

Chicken Stock in the Pressure Cooker Recipe

Arleen Crider Modified: May 30, 2024

Photos of Chicken Stock in the Pressure Cooker Recipe

How To Make Chicken Stock in the Pressure Cooker

Make good use of chicken bones with this chicken stock made flavorful with veggies and herb. Prep it in 15 minutes and let the pressure cooker do the rest!

Preparation: 15 minutes

Cooking: 1 hour 5 minutes

Total: 1 hour 20 minutes

Serves:

Ingredients

1chicken carcass,from a cooked 2 to 3 lbs chiken, or 1 lb bones
1onion halved,or quartered, optional
1ribcelery,roughly chopped, optional
1carrot,optional, peeled and roughly chopped
1bay leaf
2quartswater,enough to cover

Instructions

Put the chicken bones and vegetables (if using) in the pressure cooker.
Add water to almost come level with the bones, making sure not to fill the cooker more than 2/3 full. Remember, the cooker can’t come to pressure if it is too full.
Place the lid on the pressure cooker. Make sure the valve is set to the “Sealing” position.
Select the “Manual” or “Pressure Cook” program, then set the time to 30 minutes to 1 hour* at high pressure.
The pot will take about 20 minutes to come up to pressure, and then the cooking time will begin. (Frozen bones will take longer to come to pressure.)
Let the pressure release naturally. This can take up to 30 minutes.
Strain the stock through a fine-mesh strainer into a stockpot or large bowl. Either skim off the fat and use the stock immediately or let it cool to room temperature before refrigerating.
Stock will keep in the refrigerator for up to 1 week, or transfer to freezer containers and freeze for up to 1 year.