Pressure Cooker Stocks: 45 Minutes to Excellence

Pressure cooking stock reduces a 6-8 hour simmer to 45 minutes without sacrificing quality — and in some respects the result is better. The sealed environment prevents evaporation, meaning the stock you put in is roughly the stock you get out, more concentrated and cleaner-tasting than the long-evaporated stovetop version.

For chicken stock: raw carcasses or roasted bones (roasted gives deeper color and flavor), onion halved and charred in a dry pan, carrot, celery, a few peppercorns, bay leaves, parsley stems. Cover with cold water to the max fill line. Pressure cook on high for 45 minutes, natural release for 15 minutes.

The result will be cloudy if you used raw bones — that's fine for cooking stock. If you want a clear stock for consommé or delicate sauces, blanch the bones first: cover with cold water, bring to a boil for 5 minutes, drain and rinse before pressure cooking.

Strain immediately and chill. A properly made pressure cooker stock gels when cold, which means you extracted sufficient gelatin. This gel is what gives sauces and braises their body and what separates real stock from carton broth.