SAVE TIME AND BOOST FLAVOR!
One of the reasons I’m so excited to have an Instant Pot is to make quick stocks. This looks so fabulous!
~ Linda
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. Place the cover on the pressure cooker, and cook.
Depressurize, allow the stock cool slightly.
Skim any fat, strain the stock and store in air tight containers in the refrigerator or in the freezer.
Hi, I’m Liren. I am a mother of two and wife to one, currently based in the SF Bay Area, land of fresh foods and sublime wine...