Directions:
- Place chicken and water in PC, bring to a boil over medium-high heat.
- Add remaining ingredients.
- Using a large spoon or skimmer, remove and discard any froth that has formed on the surface.
- Lock lid in place.
- Over high heat, bring PC to high pressure.
- Lower heat to maintain pressure and cook for 30 minutes.
- Remove from heat (if you have the time let pressure drop naturally - about 15-20 min) and quick release the pressure by running the PC under cold running water.
- Tilt the PC away from you, unlock and remove lid.
- Allow stock to cool slightly, strain stock pressing the chicken and vegetables to remove all their liquid.
- Discard solids and pour stock into storage containers.
- Refrigerate containers for up to 3 days or freeze for up to 3 months.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 103.46 Kcal (433 kJ) | ||
| Calories from fat | 3.12 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.35g | 1% | |
|---|---|---|---|
| Cholesterol | 0.27mg | 0% | |
| Sodium | 132.13mg | 6% | |
| Potassium | 620.32mg | 13% | |
| Total Carbs | 22.78g | 8% | |
| Sugars | 10.9g | 44% | |
| Dietary Fiber | 6.49g | 26% | |
| Protein | 2.89g | 6% | |
| Vitamin C | 17.5mg | 29% | |
| Vitamin A | 0.7mg | 24% | |
| Iron | 0.1mg | 1% | |
| Calcium | 180.7mg | 18% | |
| Amount Per 100 g | |||
| Calories | 8.38 Kcal (35 kJ) | ||
| Calories from fat | 0.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.03g | 1% | |
|---|---|---|---|
| Cholesterol | 0.02mg | 0% | |
| Sodium | 10.7mg | 6% | |
| Potassium | 50.22mg | 13% | |
| Total Carbs | 1.84g | 8% | |
| Sugars | 0.88g | 44% | |
| Dietary Fiber | 0.53g | 26% | |
| Protein | 0.23g | 6% | |
| Vitamin C | 1.4mg | 29% | |
| Vitamin A | 0.1mg | 24% | |
| Calcium | 14.6mg | 18% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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