Try this Pressure Cooker Chicken Stock recipe, or contribute your own.
Suggest a better description1. Add All Ingredients to Pressure Cooker
2. Cover and secure the lid. Raise the heat to high and bring the pot up to full pressure. This may take about 15 minutes. When your pot indicates that it's at full pressure, lower the heat to maintain pressure and start timing. Cook for 45 minutes.
3. Naturally release the pressure: After 45 minutes, turn off the burner and allow the pot to release pressure naturally. This will take about 15 minutes.
4. Strain the stock: Place the sieve or colander over a large bowl and line with cheesecloth. Carefully ladle the stock into the colander and strain. Discard the solids.
5. Cool, package and freeze the stock: Allow the stock to cool and then ladle it into storage containers. Label and freeze.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (3034g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 86 | ||
Calories from Fat: 3 (3%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.4g | 1 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 169.3mg | 6 % | |
Potassium 425.7mg | 11 % | |
Total Carbohydrate 20g | 6 % | |
Dietary Fiber 4.3g | 17 % | |
Sugars, other 15.7g | ||
Protein 2.4g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 86
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