Pressure Cooker Chicken Stock Recipes

RAPID CHICKEN STOCK

Steps:

• Place the onion, carrot, celery, chicken carcass, garlic cloves, and peppercorns into a large pressure cooker. Add water until it reaches 2/3 of the way up the pot (or until you reach the maximum fill line, according to your pressure cooker's instructions) and seal the lid.
• Bring the pressure cooker up to full pressure over high heat. Reduce the heat to medium-low and cook, maintaining full pressure, for 30 minutes.
• Remove the pot from the heat and allow the pressure to drop naturally. Do not use quick-release methods.
• When the pressure has dropped, remove the lid. Strain the stock into a bowl and discard the chicken bones and vegetables. Let the stock cool to room temperature, and then transfer to the refrigerator (see Editor's Note). When the stock is cold, any fat will have risen to the surface and solidified. Skim the fat off completely, and season to taste with sea salt.

PRESSURE COOKER BONE BROTH OR CHICKEN STOCK

Steps:

• If you want to roast the bones first, heat the oven to 450ºF. Lay the bones out on a rimmed baking sheet and roast until well browned, 25 to 35 minutes.
• Put the bones (roasted or not) in the pressure cooker pot and add all the remaining ingredients. Cover with 3 to 3 1/2 quarts of water (the water shouldn't come more than two-thirds of the way up the side of the pot). To make regular stock, cook on high pressure for 1 hour if using all chicken or poultry bones, or 2 hours for beef or pork bones or a combination of poultry and meat. For bone broth, cook on high pressure for 3 hours for poultry bones, and 4 1/2 hours for beef, pork, or mixed bones. When making bone broth, you'll know you've cooked it long enough if all the connective tissue, tendons, and cartilage have dissolved and the bones crumble a bit when you poke at them. If this hasn't happened, cook it on high pressure for another 30 minutes and check it again.
• Allow the pressure to release naturally. Use the broth or stock right away, or store it in the refrigerator or freezer. Bone broth and regular stock will keep for 5 days refrigerated or up to 6 months frozen.

PRESSURE COOKER CHICKEN STOCK RECIPE

Steps:

• Skim fat from stock, strain, then use as desired or freeze for up to 6 months.

INSTANT POT CHICKEN STOCK

Steps:

• Let the pressure release naturally: This can take up to 30 minutes.
• Store or freeze: Stock will keep in the refrigerator for up to a week, or transfer to freezer containers and freeze for up to a year.

PRESSURE-COOKER HOMEMADE CHICKEN BROTH

Steps:

• Place all ingredients in a 6-qt. electric pressure cooker. Lock lid; make sure vent is closed. Select manual setting; adjust pressure to high and set time for 45 minutes. When finished cooking, allow pressure to naturally release. , Remove chicken; set aside until cool enough to handle. Remove meat from bones. Discard bones; save meat for another use. Strain broth, discarding vegetables and seasonings. Refrigerate 8 hours or overnight. Skim fat from surface.

PRESSURE COOKER CHICKEN STOCK

Steps:

• Put chopped wings in a pot and cover with about 4 cups cold water. Bring to a boil over high heat, then immediately turn off heat and drain chicken.
• Pour oil into a pressure cooker over medium heat. Add onions, carrots, leeks and garlic, and sauté until softened but not browned, about 5 minutes. Add blanched wings, ground chicken, parsley and peppercorns; cover with about 4 cups of cold water and seal pressure cooker. Set pressure gauge at 1 bar or 15 pounds per square inch, turn heat to high and when steam starts to escape, turn to low and cook for 1 1/2 hours. Let cool before removing lid. Strain through a fine sieve, discarding solids. Refrigerate and skim off any fat.

PRESSURE-COOKER CHICKEN STOCK

Steps:

• Place chicken and water in an 8 1/2-quart stove-top pressure cooker and bring to a boil over medium-high. Using a ladle, skim impurities and fat that rise to the top. Add vegetables, bay leaf, and peppercorns.
• Lock the lid in place. Over high heat, bring to high pressure. Lower the heat just enough to maintain high pressure and cook for 30 minutes. If time permits, let the pressure decrease naturally, about 20 minutes. Otherwise, quick-release the pressure by setting the cooker under cold running water.
• Remove the lid, tilting it away from you to allow any excess steam to escape. Allow stock to cool slightly. Strain through cheesecloth set over a fine-mesh sieve. Skim off fat if using immediately, or let cool completely (in an ice-water bath, if desired) before transferring to airtight containers. Refrigerate at least 8 hours to allow the fat to accumulate at the top; lift off and discard fat before using or storing stock.

PRESSURE COOKER CHICKEN STOCK

Steps:

• Combine all the ingredients in the pressure cooker.
• Cover and bring up to high (15 lbs) pressure.
• When control is jiggling vigorously, reduce the heat so it jiggles about 2-4 times per minute and cook for 25 minutes.
• Release the pressure, either by letting the cooker sit until pressure is naturally released, or by carefully running cold water over the cooker (use mitts and clear the sink before releasing pressure that way).
• Strain the stock and refrigerate until the fat solidifies; remove the fat and refrigerate for up to 3 days, or freeze.

CHICKEN STOCK IN THE PRESSURE COOKER RECIPE

Steps:

• 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.

PRESSURE COOKER CHICKEN BROTH

Steps:

• Place the chicken wings, vegetables, salt and black peppercorns into a 7-quart pressure cooker. Pour in enough water just to cover everything. Do not fill above the cooker's "maximum fill" line, or 2/3 full. Cover and lock the lid. Bring to pressure over high heat, about 20 minutes. Reduce the heat to low, so that you barely hear hissing from the pot. Cook for 40 minutes.
• Release the pressure using the cooker's release device (read the manual), or cool the cooker by running cold water over the lid for 30 seconds. Open carefully.
• Set a cheesecloth-lined colander in a large bowl or container and strain the broth. Discard the solids. Refrigerate the stock overnight, or until the fat solidifies. Remove the fat. Store in an airtight container in the refrigerator for up to 3 days, or freeze for up to 6 months.