Chicken Broth/Stock (Pressure Cooker)

Total Time
40mins
Prep 10 mins
Cook 30 mins

From Lorna Sass's book "The Pressured Cook"

Ingredients Nutrition

Directions

  1. Place chicken and water in PC, bring to a boil over medium-high heat.
  2. Add remaining ingredients.
  3. Using a large spoon or skimmer, remove and discard any froth that has formed on the surface.
  4. Lock lid in place.
  5. Over high heat, bring PC to high pressure.
  6. Lower heat to maintain pressure and cook for 30 minutes.
  7. Remove from heat (if you have the time let pressure drop naturally - about 15-20 min) and quick release the pressure by running the PC under cold running water.
  8. Tilt the PC away from you, unlock and remove lid.
  9. Allow stock to cool slightly, strain stock pressing the chicken and vegetables to remove all their liquid.
  10. Discard solids and pour stock into storage containers.
  11. Refrigerate containers for up to 3 days or freeze for up to 3 months.