Stock and Stew Technique: Quick Pressure-Cooked Stocks for Busy Nights

Notes

The science behind pressure cooking is simple yet profound. By creating a high-pressure environment, you effectively raise the boiling point of water, allowing your stock to cook at a higher temperature without evaporating. This expedites the extraction of flavors from bones and vegetables. A common mistake is overfilling the cooker; always leave enough room for steam to build. For safety, follow your pressure cooker's manual carefully, especially when releasing pressure. To make ahead, let the stock cool completely before refrigerating for up to 5 days or freezing for up to 3 months. Properly stored, your stock will maintain its quality and flavor, ready for your next culinary creation.

Steps

1. 1 Preheat your pressure cooker over medium-high heat.
2. 2 Add a drizzle of oil and sear the bones or vegetables until browned.
3. 3 Remove the browned ingredients and set aside.
4. 4 Deglaze the pot with a splash of water or wine, scraping up any browned bits.
5. 5 Return the ingredients to the cooker and add enough cold water to cover by 2 inches.
6. 6 Add aromatics like onions, carrots, celery, garlic, and herbs.
7. 7 Secure the lid and set the pressure valve to the sealing position.
8. 8 Cook on high pressure for 45 minutes to 1 hour.
9. 9 Allow the pressure to release naturally for 15 minutes, then carefully release any remaining pressure.
10. 10 Strain the stock through a fine-mesh sieve into a large bowl or container.
11. 11 Discard the solids and let the stock cool to room temperature.
12. 12 Skim off any fat from the surface if desired.
13. 13 Use immediately or store according to your preferred method.