Roasted Chicken Stock (Pressure Cooker)

1. 1

   Add all the ingredients to the pressure cooker.

2. 2

   Lock on the lid and bring to pressure over high heat.

3. 3

   Reduce heat to medium and cook for 40 minutes.

4. 4

   Let the pressure drop naturally.

5. 5

   Remove the lid and strain through a cheesecloth lined colander.

6. 6

   Cool in the fridge, skim off the fat, and use or divide up for freezing.

* Per serving · 4 servings · Values may vary.

No additional tips available.