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|By :Amy Jacky|
|Browse Category||Soups, Stews & Broths|
|Diet||Carb Free, Celiac, Dairy Free, Gluten Free, Low Carb, Paleo|
|Cooking Technique||Pressure Cook|
|Prep Time||10 minutes|
|Cook Time||100 minutes|
For Richer, Darker and Thicker Stock:
Amy and Jacky are a husband and wife team behind pressurecookrecipes.com. Born and raised in families from the restaurant industry, they have what they have coined “foodie genes”. Surrounded by so much food growing up and in their own food media company they started on their own, they fell in love with every aspect of food from photography to recipe development. In their exploration of delicious food and cooking techniques, they stumbled across pressure cooking and more importantly, Instant Pot! Amy and Jacky started their blog to bring happiness to the world through good food that is easy to make and delicious to eat! They want all of their readers to feel inspired and excited when cooking with their very own pressure cooker.
Great recipe!! I’ve been making my own chicken stock for years. It’s so cool that the Instant pot amazing makes stock so fast! Now i can have soup in an hour. I keep all my chicken bones and veggie scraps in the freezer, until I’m ready to make stock. I find that adding some peppercorns and a few bay leaves really rounds out the flavor.
What a quick and tasty way to make a stock. Only thing i changed was i added 12 cups of water and 1 bullion cube.
Been making stock, with the same ingredients for years, turns out fantastic every time! I love the silicon ice cube tray idea.
Also, great as a dip for a toasted sandwich on a cold winter day.
So easy. So flavorful. You can always add additional seasonings later.