← Back to the recipe

Print: Pressure Cooker Chicken Stock

Press Ctrl+P (⌘P on a Mac) to print.

2 sides on 4×6 cards. In the print dialog pick paper size 6×4 in (landscape) and "two-sided, flip on short edge"; without two-sided printing, print the odd pages, turn the cards over and print the even ones.

Pressure Cooker Chicken Stock

Ingredients · Serves 10 · Prep 10 min · Total 2 hr 50 min

  • Water
  • 10 cups cold water, up to the pot's max fill line
  • Simmered, then strained out
  • 3 lb chicken wings, or backs and necks
  • 1 medium onion, quartered, skin left on
  • 2 medium carrots, cut into large chunks
  • 2 celery ribs, cut into large chunks
  • 3 cloves garlic, smashed
  • 4 sprigs fresh parsley
  • 3 sprigs fresh thyme
  • 1 bay leaf
  • 1 tsp black peppercorns
simmerbee.com/r/chicken-stock-pressure-cookerSimmerbeeCard 1 · front

Pressure Cooker Chicken Stock

Steps

  1. Put the chicken wings, onion, carrots, celery, garlic, parsley, thyme, bay leaf and peppercorns in a 6-quart or larger electric pressure cooker.
  2. Pour in the cold water, stopping at the max fill line printed inside the pot.
  3. Lock the lid and set the valve to sealing. Cook on high pressure; the pot takes about 20 minutes to come up to pressure before the countdown starts.
  4. Let it cook on high pressure for 90 minutes. The chicken passes 165°F (74°C) long before then; the long cook is for flavor and body.
  5. Let the pressure come down on its own, then open the valve to release any that is left.
  6. Ladle the stock through a fine-mesh strainer lined with cheesecloth into a large bowl and throw away the solids.
  7. Set the bowl in a sink of ice water and stir now and then until lukewarm, then cover and refrigerate within 2 hours of cooking.
  8. Cook to 165°F inside (check with a thermometer).