Pressure cooker chicken stock Recipe

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Pressure cooker chicken stock
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  1. Combine all the ingredients in the pressure cooker.
  2. Cover and bring up to high (15 lbs) pressure.
  3. When control is jiggling vigorously, reduce the heat so it jiggles about 2-4 times per minute and cook for 25 minutes.
  4. Release the pressure, either by letting the cooker sit until pressure is naturally released, or by carefully running cold water over the cooker (use mitts and clear the sink before releasing pressure that way).
  5. Strain the stock and refrigerate until the fat solidifies; remove the fat and refrigerate for up to 3 days, or freeze.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 313.19 Kcal (1311 kJ)
Calories from fat 165.81 Kcal
% Daily Value*
Total Fat 18.42g 28%
Cholesterol 178.57mg 60%
Sodium 895.68mg 37%
Potassium 367.74mg 8%
Total Carbs 7.53g 3%
Sugars 4.44g 18%
Dietary Fiber 2.39g 10%
Protein 28.74g 57%
Vitamin C 2.3mg 4%
Vitamin A 0.2mg 6%
Iron 2.8mg 16%
Calcium 75.7mg 8%
Amount Per 100 g
Calories 74.84 Kcal (313 kJ)
Calories from fat 39.62 Kcal
% Daily Value*
Total Fat 4.4g 28%
Cholesterol 42.67mg 60%
Sodium 214.04mg 37%
Potassium 87.88mg 8%
Total Carbs 1.8g 3%
Sugars 1.06g 18%
Dietary Fiber 0.57g 10%
Protein 6.87g 57%
Vitamin C 0.5mg 4%
Iron 0.7mg 16%
Calcium 18.1mg 8%

* 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.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 7.3
  • 8

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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