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Pressure Cooker Chicken Stock Recipe
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Prep Time
10m
Cook Time
1h
Total Time
1h 10m
This pressure cooker chicken stock recipe creates a flavorful homemade stock using a mix of chicken parts, onions, carrots, celery, garlic, and fresh herbs. Perfect for soups, stews, and other recipes, this stock is easy to make and can be stored in the freezer for later use. Enjoy!
Ingredients
Servings:
8
Scale:
Scale
0.25
0.5
1
2
3
4
5
6
Steps
1
Combine all ingredients in a stovetop or electric pressure cooker and cover with cold water, about 2 quarts (1.9L). Make sure not to let liquid exceed the cooker's max-fill line; it's okay if a few things poke above the water's surface.
2
Close cooker and bring to high pressure, then cook at high pressure for 45 minutes. Allow cooker to depressurize, either by allowing it to cool to room temperature (for the clearest stock) or by using the pressure-release valve on the cooker to rapidly vent steam. (Using the release valve will cause the stock to boil, which may result in some loss of clarity; this should not be an issue unless you're serving it as consommé or in another preparation that requires the broth to be crystal-clear.)
3
Skim fat from stock, strain, then use as desired or freeze for up to 6 months.
Nutrition Facts
Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total
recipe.
-
Calories448kcal22%
-
Fat25g1%
-
Saturated Fat7g0%
-
Carbohydrates10g0%
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Fiber2g0%
-
Sugar4g0%
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Protein43g2%
-
Cholesterol173mg8%
-
Sodium185mg9%
Percent Daily Values are based on a 2,000 calorie diet.