Pressure Cooker Soup Stock

2 quarts | Prep: 5 minutes | Cook: 30 minutes


  • 1 roast chicken or turkey carcass (remove any herbs/aromatics from the cavity), beef bones, or ham bone
  • 3 medium carrots
  • 4 stalks celery
  • 1 onion, halved (skins on)
  • 1 tablespoon whole peppercorns
  • 4 sprigs fresh thyme
  • 2 bay leaves
  • 1 tablespoon kosher salt
  • 10 cups water


  1. Place the carcass/bones with the remaining ingredients in the insert of a pressure cooker. Be sure not to add liquid past the maximum fill line.
  2. Place the cover on the pressure cooker, and cook on high for about 30 minutes.
  3. Depressurize, allow the stock cool slightly.
  4. Skim any fat, strain the stock and store in air tight containers in the refrigerator or in the freezer.

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