Step 1

Place the bones or chicken carcass in the pressure cooker.

Step 2

Top with add ins, if you have chosen to use them. (Vegetable scraps and ends like onion, garlic, carrots, or even fresh or dried herbs; optional.)

Step 3

Cover the bones with water. Use 16-24 cups (1-1 1/2 gallons) depending on desired strength of bone broth. That's 16 cups (1 gallon) for stronger bone broth, or 24 cups (1 1/2 gallons) for lighter bone broth.

Step 4

Seal the electric pressure cooker as directed and set on manual setting to high pressure for 2-3 hours time. 2 hours for lighter broth, 3 hours for stronger. Don't go over 3 hours, as that can be too long.

Step 5

Allow the pressure cooker to release steam naturally, carefully remove lid away from face and let cool.

Step 6

Pour the cooled broth through a fine mesh screen to strain out pieces. (Use either one large pot to divide the bone broth up later, or pour directly into storage jars.)

Step 7

Chill the strained stock in the fridge to allow fat to solidify and separate, then skim it off the top to remove from stock.

Step 8

Store in plastic bags in the freezer, or in the fridge in air tight containers.