Making stock in the Instant Pot?

[SheilaAnn]

Oh yeah… I also roast the bones first, too.

and… after topping the bones only with water, set the IP to sauté. Skim the scum! Then add the veggies and top with more fresh water as needed. The set the IP accordingly.

[surfdog]

Sooooo, here’s my update…
WHAT A FREAKING GREAT DEVICE!!

I use the IP periodically…I’m certainly no master of the ins & outs. But it makes quick work of things like chile verde…and I managed to make a passable Coq au Vin. Almost everyone thought it was great. (I was the outlier. Old Skool is still better for that one IMO.)

Anyway, back to the stock.
Wow! It turned out excellent. I even had gelatin at the ready…and didn’t need it. To be fair, I did lop many/most of the bones in half. That along with some skin & cartilage kept it from being too thin & watery.

Will definitely keep this one in my back pocket for the future.

Yet another reason to love this place.

[fzxdoc]

surfdog , don't you just love the rich flavor you get from pressure cooking that broth? I have to cook for hours in my stock pot to get the same results.

Did you add any aromatics?

Kathryn

[surfdog]

Oh yeah, it was fantastic. Like I said above, I had gelatin “at the ready,” thinking it might come out a bit thin/watery. It quite literally was a game changer for me.

Like you, it would normally take many hours to get the same results. I’ll probably make stocks much more often now.

And yes, I did add aromatics. I pretty much did what I would have done if using one of my stockpots. The only difference was the cooking method. I’m sold on this.

[Michael_in_TX]

My experience was the same as @surfdog's, including the utter astonishment. I was taken aback at how gelatinized it got after sitting in the fridge! Store-bought stock don't do that!

[SheilaAnn]

I’ll repeat:
chicken paws!
chicken paws!
chicken paws!

🤪

[acorgihouse]

Yep, I get them at the Asian market. Throw a couple in the pot and it turns into chicken jello.