Pressure Cooker Dark Roasted Chicken Stock Recipe 415

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 CHICKEN STOCK RECIPE

Steps:

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

ROASTED CHICKEN STOCK (PRESSURE COOKER)

Steps:

• Add all the ingredients to the pressure cooker.
• Lock on the lid and bring to pressure over high heat.
• Reduce heat to medium and cook for 40 minutes.
• Let the pressure drop naturally.
• Remove the lid and strain through a cheesecloth lined colander.
• Cool in the fridge, skim off the fat, and use or divide up for freezing.

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.