1. Place all ingredients pressure cooker, with enough water to reach the maximum capacity advised by the manufacturer.
2. Lock the lid in place and over high heat and bring to HIGH PRESSURE. Adjust heat to maintain high pressure and cook for 30 minutes.
3. Let pressure drop NATURALLY, about 25 minutes, or use a QUICK-RELEASE method. Remove lid tilting away from you to allow any excess steam to escape.
4. Allow stock to cool slightly. Strain into a large storage container. Cover and refrigerate overnight. Remove the congealed fat from the top before using or freezing.
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