Pressure Cooker Chicken Stock

1. 1

   Combine all the ingredients in the pressure cooker.

2. 2

   Cover and bring up to high (15 lbs) pressure.

3. 3

   When control is jiggling vigorously, reduce the heat so it jiggles about 2-4 times per minute and cook for 25 minutes.

4. 4

   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).

5. 5

   Strain the stock and refrigerate until the fat solidifies; remove the fat and refrigerate for up to 3 days, or freeze.

* Per serving · 4 servings · Values may vary.

No additional tips available.