Pressure cooker stock

[perc-o-prince]

Hey all,

We celebrated a big Thanksgiving this past Sunday with a group and are having a small get-together today. I've cleaned the bones of the majority of the meat, cracked them up, and put them in the Instant Pot with water, seasoning, etc. My question is: How long do I pressure cook them for to get a good stock? On the stove, I'd simmer them for 3-4 hours or more until everything pretty much fell off the bones itself. I've started it with 30 minutes on high, and will adjust if I see anything contrary to that here.

Happy T-Day!!

Chuck

 

[norgeway]

When I make stock

In a regular stove top cooker I cook it 30 to 45 minutes at 15 pounds.

 

[rp2813]

A year ago I found a great recipe for turkey carcass soup using stock made in a pressure cooker.  The stock recipe indicates cooking time of 50 minutes in a stove-top cooker and 60 minutes in an electric one (presumably because instant pot max pressure is more like 12 pounds) and to allow pressure to lower on its own when done.

 

I will never make stock any other way.  The soup was by far the best I've ever made.

 

[perc-o-prince]

I'm gonna add another 30 minutes. Thanks!!!!!!

 

[michaelman2]

Chuck,

I agree with RP2913, the pressure cooker will make the best stock ever. When I do chicken broth in my stove top, I have purchased legs, necks and even feet (I know, it sounds gross). The stock is very rich due to all of the gelatin. I have done 60 mins at 15 lbs, and it is perfect.

 

[jakeseacrest]

I haven't made stock on the stove top since I got my Instant Pot. It comes out so rich and "gels" every single time. Usually I do 90 minutes for mine

 

[brisnat81]

I make stock 5 gallons at a time, so I’ve always done it as a 60 hour process. Over here a 5 gal pressure cooker costs more than a car payment.

On Friday night I roast the chicken frames until golden, they then go into the fridge in water and vinegar to start leaching the minerals out of the bones.

Then add more water, lleeks, celery, carrots, peppercorns and salt and simmer for 36 hours.

Refrigerate for 12 hours, skim the fat and then freeze in half quart containers.

By the end of the cooking, I have a gelled pan of chicken bits that I strain out of the liquid.

 

[frigilux]

I listened to Turkey Confidential (or whatever NPR calls its annual Thanksgiving call-in show cooking show) and one of the guests mentioned that stock made from turkey bones is superior to all others. Hope yours turns out well!

 

[appnut]

Making stock was the thing my did with the turkey carcass once she'd picked all the meat off the bones.

 

[rp2813]

I just finished making stock in my heavy duty 10-quart Guardian Service (National Presto re-badge) pressure cooker/canner.  After extraction and straining, I ended up with a little more than three quarts of it.

 

[perc-o-prince]

I ended up letting the first 30 minutes pass then released the pressure so I could add in the other few bits I had leftover along with another carrot, rib of celery and clove of garlic. Then let it go for another 30 on high pressure with natural release. I ended up with 2 quarts of rich broth! In the freezer with them!

I was actually surprised, but thrilled, that the whole carcass, broken up, fit in the IP!

Thanks guys,
Chuck