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8 9FUNCTION: pressure
Press BROWN/SAUTÉ, set temperature to HIGH, and then press
START/STOP. Add oil and preheat for 2 minutes. Add half of the
beef bones and brown for 3-4 minutes. Remove from Cooking
Pot and repeat with the remaining bones.
Add carrots, celery and onions. Sauté for 4-5 minutes or until
tender. Add remaining ingredients. Secure the lid.
Press START/STOP. Press SOUP, set pressure to HIGH, and set
time to 1 hour. Make sure the Steam Release Valve is in the “Seal”
(closed) position. Press START/STOP.
Once cooking is complete, and the pressure has released, set
aside to cool. Strain stock. Place stock in portion sized
containers and freeze for up to 3 months.
2 tbsp vegetable oil
4 lbs beef bones
2 carrots, roughly chopped
2 celery stalks, roughly chopped
2 onions, roughly chopped
5 black peppercorns
5 parsley stems
1 bay leaf
8 cups water
COURSE:
SOUP
PREP TIME:
5 MINUTES
COOK TIME:
1 HOUR
YIELDS:
8 CUPS
COURSE:
SOUP
PREP TIME:
5 MINUTES
COOK TIME:
1 HOUR, 10 MINUTES
YIELDS:
6 CUPS
FUNCTION: pressure
2 lbs chicken carcass
6 cups water
5 black peppercorns
5 parsley stems
3 celery stalks, roughly chopped
1 leek, roughly chopped
1 bay leaf
Place all ingredients inside Cooking Pot. Secure the lid. Press
SOUP, set pressure to HIGH, and adjust time to 1 hour. Make sure
the Steam Release Valve is in the “Seal” (closed) position. Press
START/STOP.
Once cooking is complete, and the pressure has released, set
aside to cool. Strain stock. Place stock in storage containers and
freeze for up to 3 months
Chicken Stock
INGREDIENTS: INGREDIENTS:DIRECTIONS: DIRECTIONS:
Beef Stock