Step 1

Add the bones and vegetables to the pressure cooker: Put the chicken bones and vegetables (if using) in your pressure cooker. Add water to almost come level with the bones, making sure not to fill the cooker more than 2/3 full. Remember, your cooker can’t come to pressure if it is too full.

Step 2

Bring the pot up to pressure: Place the lid on the pressure cooker. Make sure the valve is set to the “Sealing” position. Select the “Manual” or “Pressure Cook” program, then set the time to 30 minutes to an hour at high pressure. (30 minutes gives you a cleaner-tasting stock; 1 hour gives you a darker stock with a stronger flavor. When in doubt, go 45 minutes.)The pot will take about 20 minutes to come up to pressure, and then the cook time will begin. (Frozen bones will take longer to come to pressure.)

Step 3

Let the pressure release naturally. This can take up to 30 minutes.

Step 4

Strain the stock: Strain the stock through a fine-mesh strainer into a stockpot or large bowl. Either skim off the fat and use the stock immediately, or let cool to room temperature before refrigerating.

Step 5

Store or freeze: Stock will keep in the refrigerator for up to a week, or transfer to freezer containers and freeze for up to a year.