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inthewoods
13
Mar 10, 2018
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it's a boss for making stock/broth. Roast a chicken, save all the bones (or freeze them for later use) and 2 hours in the IP with veg (carrots, celery, onion, garlic, parsley, peppercorn, bay leaves maybe a dried mushroom etc.) and you have fantastic stock. No leaving it on the stovetop with the gas on overnight (i am not like some of my chef friends who are cool with leaving the gas range on overnight). Plus, it keeps it at safe temp for you for another 10 hours, so you can leave the house. I've gotten a whole duck, removed the legs and breast for other uses, and roasted the carcass and made amazing duck stock. Love having it on hand especially in winter and so easy.
Mar 10, 2018
dsale
8
Mar 26, 2018
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inthewoodsI have a slow cooker and a separate pressure cooker, but not an "Instant pot." Would the broth take 2 hrs in a pressure cooker? Thx!
Mar 26, 2018
dsale
8
Mar 26, 2018
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inthewoodsBtw: I've also made fantastic stock using the skin and bones from a grocery store rotisserie chicken! (Cut up the chicken for a quick chicken salad, while saving the skin and bones for the stock.)
Mar 26, 2018
inthewoods
13
Mar 26, 2018
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dsaleyes, for sure, get it up to pressure and then two hours should do the job - DEFINITELY natural (slow) pressure release, or it could turn geyser spout on you. Not sure if you have a stove top or electric pressure cooker- I wouldn’t want to tend to a stove top pc for two hours, but truthfully I’ve never used a stove top pressure cooker so it might be straightforward. I just like the electric ones like the instant pot because you can “set it and forget it”. Maybe I just watched too many episodes of Tom and Jerry as a kid (lots of cartoon pressure cookers exploding) lol.
Mar 26, 2018
dsale
8
Mar 27, 2018
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inthewoodsThx! I'll try stock in my pressure cooker next time I make it. I do have a newish, electronic pressure cooker. And yes, I do know about letting the steam out slowly. I actually use tongs to move the external valve-- learned the hard way, by getting a little burn. YEOWWW!!!
Mar 27, 2018
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