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Recipes
Recipes
18
Chicken Bone Broth (Stock)
Ingredients:
2 lb. chicken bones
2 large onions, skins removed and cut in quarters
2 carrots, unpeeled
2 stalks celery, leaves removed
1 head garlic, top sliced to expose cloves
1 bunch fresh thyme
1 bunch parsley stems (do not use leaves, save for garnish)
½ Tbsp. whole peppercorns
1 bay leaf
6 cups water
1 Tbsp. fish sauce or soy sauce
Garnish (optional) with fresh chopped parsley and cooked noodles
Instructions:
• Place bones, vegetables, herbs and spices, water and fish sauce into the pres-
sure cooker. Place locking lid onto unit and lock into place. Turn the pressure
discharge valve to seal. Use the pork/ribs preset button and push it an extra 15
times to get a cook time of 50 minutes. When finished cooking, turn off unit.
Tip: Let pressure naturally release to ensure a beautiful, clear stock. This may take
up to 15
–
30 minutes, but is well worth the wait.
• Strain the stock and discard any solids. Stock can now be frozen for long-term
storage, put in the refrigerator or served immediately. Season to taste with salt
and pepper.
Yield: 6 cups
Bavarian Sauerkraut
Ingredients:
½ lb. bacon, diced
½ large onion, diced
1 Granny Smith apple, peeled and shredded
32 oz. sauerkraut, drained and rinsed briefly in cold water
14 oz. kielbasa or bratwurst cut into large chunks
12 oz. beer
½ tsp. caraway seeds
1 Tbsp. celery salt
Instructions:
• In a sauté pan over medium heat, sauté bacon and onion until bacon is crispy
and onion is tender, approximately 10 minutes. Transfer food to the pressure
cooker.
• Alternative sauté method: insert inner pot into unit, press the Rice/Grains pre-
set button and keep lid open during sautéing.
• Add shredded apple, sauerkraut, sausage, beer, caraway seeds and celery salt
to the pressure cooker. Place locking lid onto the unit and lock into place. Turn
the pressure discharge valve to seal. Use the meat/poultry preset button to
pressure cook for 20 minutes.
• When cooking is complete, turn off unit and let sit 15 minutes before making
sure pressure is released, unlocking lid and serving.
Recipe Variation:
• Substitute chicken stock for the beer.
Yield: 4–6 servings
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