How to Make Chicken Stock in the Pressure Cooker
1 chicken carcass , or 1 pound bones
1 onion, halved or quartered, optional
1 rib celery, roughly chopped, optional
1 carrot, peeled and roughly chopped, optional
1 bay leaf
1 to 2 quarts water, enough to cover
Put the chicken bones and vegetables in your pressure cooker. Add water to almost come level with the bones, making sure not to fill the cooker more than 2/3 full. Remember, your cooker can’t come to pressure if it is too full.
Place the lid on the pressure cooker. Make sure the valve is set to the “Sealing” position. Select the “Manual” or “Pressure Cook” program, then set the time to 30 minutes to an hour at high pressure. The pot will take about 20 minutes to come up to pressure, and then the cook time will begin. Let the pressure release naturally. This can take up to 30 minutes.
Strain the stock through a fine-mesh strainer into a stockpot or large bowl. Either skim off the fat and use the stock immediately, or let cool to room temperature before refrigerating.
Stock will keep in the refrigerator for up to a week, or transfer to freezer containers and freeze for up to a year.