Pressure cookers reduce cooking time by as much as two-thirds without ruining the food's nutritional value -- making them ideal for a long-cooking stock. This recipe is adapted from "The Pressured Cook" by Lorna Sass.



Ingredient Checklist


Instructions Checklist
  • Place chicken and water in an 8 1/2-quart stove-top pressure cooker and bring to a boil over medium-high. Using a ladle, skim impurities and fat that rise to the top. Add vegetables, bay leaf, and peppercorns.

  • Lock the lid in place. Over high heat, bring to high pressure. Lower the heat just enough to maintain high pressure and cook for 30 minutes. If time permits, let the pressure decrease naturally, about 20 minutes. Otherwise, quick-release the pressure by setting the cooker under cold running water.

  • Remove the lid, tilting it away from you to allow any excess steam to escape. Allow stock to cool slightly. Strain through cheesecloth set over a fine-mesh sieve. Skim off fat if using immediately, or let cool completely (in an ice-water bath, if desired) before transferring to airtight containers. Refrigerate at least 8 hours to allow the fat to accumulate at the top; lift off and discard fat before using or storing stock.

Cook's Notes

Stock can be refrigerated up to 3 days or frozen up to 3 months; thaw completely in the refrigerator before using.

Reviews (10)

67 Ratings
  • 5 star values: 8
  • 4 star values: 9
  • 3 star values: 33
  • 2 star values: 16
  • 1 star values: 1
Rating: Unrated
Thanks Martha, this recipe is excellent. I needed to make some low sodium stock. Today I used the stock to make a low sodium, healthy, White Chicken Chili. Delcious! I have tried numerous recipes from your show & web site and magazine. You get 5 Stars from me! Your the best!
Rating: Unrated
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