Chicken Stock in Pressure Cooker

How to make pressure cooker
chicken stock? 

You can use any vegetables for making chicken stock. It is always
better to avoid tomatoes as it can make your soup go bad easily. This chicken
stock freezes well for later use. Chicken stock can be used to enhance the
flavor and taste of Chinese dishes, soups, and pulao. 
Chicken bones – 500 gm
Carrot   – 1 
Beans – 8 nos
Onion, chopped – 1 small
Celery – 2 stalks
garlic – 5-6
Peppercorns – 2 tsp
Bay leaves – 3

Place all the above ingredients in a pressure cooker. Now place
the pressure cooker on stovetop without closing the lid. Bring the liquid to a
boil. As it reaches a boil, you can see scum forming on top of the liquid.
Remove the scum using a spoon. Now close the pressure cooker with a lid and let
it cook until one whistle. When one whistle is done, lower the flame and cook
for 25 minutes. After 25 minutes, remove the pressure cooker from stovetop.
Allow it to sit undisturbed for 10 minutes. After 10 minutes, open the lid of
the pressure cooker. Pass all the contents in the pressure cooker through a
sieve. Flavorful chicken stock is ready. You can freeze chicken stock for later

10 thoughts on “Chicken Stock in Pressure Cooker”

  1. Back when I could still eat chicken, I LOVED making a cauldron of stock from leftover bones. So good. But I also really dig making a big stock pot of veggie broth. Both are loads of fun.

    Happy Eating!

  2. i absolutely loved this stock and will definitely try it asap because i find it more nice than we make here .
    thank you so much for sharing dear.
    are you Indian because your language and accent seem from there.
    God bless you


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