Chicken Stock (Pressure Cooker)
Chicken Stock (Pressure Cooker)
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Votes: 1
Rating: 5
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Instead of taking 3-4 hours to make a chicken stock simmering on the stove top, I am going to use my stove top pressure cooker, only about an hour and makes a more flavorful stock due to the high pressure and temp. If you can get some chicken feet, add those as they are collagen rich. Follow all safety precautions for your pressure cooker.
Servings Prep Time
2 quarts 10 minutes
Cook Time
30 minutes
Servings Prep Time
2 quarts 10 minutes
Cook Time
30 minutes
Chicken Stock (Pressure Cooker)
Yum
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Instead of taking 3-4 hours to make a chicken stock simmering on the stove top, I am going to use my stove top pressure cooker, only about an hour and makes a more flavorful stock due to the high pressure and temp. If you can get some chicken feet, add those as they are collagen rich. Follow all safety precautions for your pressure cooker.
Servings Prep Time
2 quarts 10 minutes
Cook Time
30 minutes
Servings Prep Time
2 quarts 10 minutes
Cook Time
30 minutes
Ingredients
Servings: quarts
Instructions
  1. For the carcasses, feel free to chop them down in size a bit to layer them into the pressure cooker. You can use wings, backs, breasts, raw bones, cooked bones, really up to you. Rinsed.
  2. Add the rinsed carcasses to your pressure cooker. Carcasses at Tesco are legs and wings removed, neck attached, plenty of fat attached, perfect.
  3. Add all other ingredients and pour in 2 quarts (8 cups) of water to the cooker BUT make sure you do not go above the max fill for your size of cooker, it is ok if a few chicken parts poke above the water.
  4. Place cooker on high heat until the jiggler is making noise and spinning then reduce the heat to maintain the jiggler moving and making noise. Start your timer now and cook for 30 minutes.
  5. At the 30 minute mark, turn off the heat and move to an unused burner and let the pressure release naturally, about 10 to 15 minutes.
  6. Once the pressure has released, open the lid, skim off any fat, strain the stock. Use in a recipe after or you can refrigerate the stock for several days.
  7. This was after a few days in the fridge, the fat solidifies on top, and was skimmed off, ready for use.
Recipe Notes

Low cost.

Adapted from an internet recipe.

Kidney Beans (Pressure Cooker)
Kidney Beans (Pressure Cooker)
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Votes: 1
Rating: 5
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I use a lot of dry beans as canned is just expensive compared to what you get. 500 grams of dry beans cooked, makes a lot of canned beans for sure. And dry beans are so cheap. And since I recently bought a stove top pressure cooker, I decided to cook my kidney beans in that and this is a guide for me regarding the time needed. Follow your pressure cooker safety instructions at all times. I have edited the recipe for cooking with soaked beans and dry beans.
Prep Time
5 minutes
Cook Time Passive Time
8 minutes 6-8 hours
Prep Time
5 minutes
Cook Time Passive Time
8 minutes 6-8 hours
Kidney Beans (Pressure Cooker)
Yum
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
I use a lot of dry beans as canned is just expensive compared to what you get. 500 grams of dry beans cooked, makes a lot of canned beans for sure. And dry beans are so cheap. And since I recently bought a stove top pressure cooker, I decided to cook my kidney beans in that and this is a guide for me regarding the time needed. Follow your pressure cooker safety instructions at all times. I have edited the recipe for cooking with soaked beans and dry beans.
Prep Time
5 minutes
Cook Time Passive Time
8 minutes 6-8 hours
Prep Time
5 minutes
Cook Time Passive Time
8 minutes 6-8 hours
Ingredients
Servings:
Instructions
For Soaked Beans
  1. Rinse the kidney beans and remove and bad ones and any debris, place in a large bowl and cover with 2 inches of water. Add 2 tablespoons of salt and stir that in. Cover the bowl and let that sit for 6 to 8 hours. (These look a bit wrinkly, as I took the photo about an hour after I put them in the water.)
  2. After 6 to 8 hours, drain and rinse the beans and place in your pressure cooker. Add 9 cups of water, 1 teaspoon of salt, and the 2 tablespoons of cooking oil, this keeps the beans from foaming so do not skip the oil.
  3. Place the lid on the pot, add the weight, and bring the heat up to high. When the jiggler starts moving and releasing pressure, start timing this for 8 minutes, and turn the heat down to just maintain the jiggler moving and releasing pressure.
  4. The time to cook these is 8 minutes. At 8 minutes, turn off the heat and move the pressure cooker to an unused burner and allow a natural release of pressure. When the pressure is released, open the lid, use beans as needed in other recipes.
  5. Drained and ready for use in a recipe. (I will be making a pot of chili with these.)
For Dry Beans
  1. Rinse the dry beans and place in your pressure cooker. Add 12 cups of water, 1 teaspoon of salt, and 2 tablespoons of cooking oil, this keeps the beans from foaming so do not skip the oil.
  2. Place the lid on the pot, add the weight, and bring the heat up to high. When the jiggler starts moving and releasing pressure, start timing this for 27 minutes, and turn the heat down to just maintain the jiggler moving and releasing pressure.
  3. At 27 minutes, turn off the heat and move the pressure cooker to an unused burner and allow a natural release of pressure. When the pressure is released, open the lid, taste, drain, and use beans as needed in other recipes.
Recipe Notes

Low cost.

Adapted from an internet recipe / pressure cooker guidelines.