STOCKS

CHICKEN STOCK

Making stock in the pressure cooker is a surefire way to fall in love with your machine. It takes less than an hour to produce rich, long-simmered flavor. Be sure to use all the water recommended (but no more) to get just the right amount of stock, then strain it twice after cooking for the smoothest consistency.

MAKES ABOUT 3 QUARTS

3 quarts water

3 pounds chicken wings, backs, or bones

1 large carrot, quartered

1 large celery stalk, quartered

1 large onion, quartered

2 large flat-leaf parsley sprigs

2 large thyme sprigs

1 dried bay leaf

½ teaspoon black peppercorns

  1. Place all ingredients in a 6- to 8-quart pressure cooker.

  2. STOVETOP: Secure lid. Bring to high pressure over medium-high heat; reduce heat to maintain pressure and cook for 30 minutes. Remove from heat, quickly release pressure, then remove lid.

    ELECTRIC: Secure lid. Manually set cooker to 30 minutes and let it come to pressure. Once time is complete, turn off, quickly release pressure, then remove lid.

  3. Strain stock through a colander set over another pot (discard solids). Strain stock a second time through a fine-mesh sieve set over a large bowl. Skim any fat from surface. Let stock cool completely, uncovered. (Stock can be refrigerated in an airtight container up to 1 week, or frozen up to 6 months.)

You can use this STOCK for many recipes, including Butternut Squash Soup with Pistachio Oil (this page), Pork and Pinto-Bean Chili (this page), Coq au Vin (this page), and Lamb and Potato Curry (this page).

STOCKS

HAM STOCK

In the pressure cooker, a picnic ham (from the pork shoulder) not only becomes incredibly tender but also yields a versatile stock with smoky flavor to use as a base for soups, stews, noodle dishes, casseroles—anywhere you would ordinarily use chicken stock, in fact. Ham stock is saltier than most, so you may want to reduce the salt in specific recipes.

MAKES 6 TO 7 CUPS

1 smoked picnic ham (about 3 pounds)

2½ quarts water

  1. Place ham and the water in a 6- to 8-quart pressure cooker.

  2. STOVETOP: Secure lid. Bring to high pressure over medium-high heat; reduce heat to maintain pressure and cook for 15 minutes. Remove from heat, quickly release pressure, then remove lid.

    ELECTRIC: Secure lid. Manually set cooker to 15 minutes and let it come to pressure. Once time is complete, turn off, quickly release pressure, then remove lid.

  3. Skim any fat from surface. Let ham cool in liquid, uncovered. Transfer ham and stock into separate airtight containers and refrigerate until ready to use. (Stock can be refrigerated in an airtight container up to 1 week, or frozen up to 6 months.)

You can use this STOCK for Red Beans and Rice with Andouille (this page), Molasses-Baked Beans with Bacon (this page), Beet Soup with Sour Cream and Dill (this page), and Wine-Braised Pork Shoulder (this page). The PICNIC HAM can also be glazed in the oven, cubed for a salad, used in a breakfast strata, or sliced for sandwiches.

STOCKS

VEGETABLE STOCK

Homemade vegetable stock is fast, easy, inexpensive, and greatly superior to any store-bought version. We love the depth provided by concentrated tomato paste, sweet leek greens, and a generous amount of mushrooms. The flavors are rapidly extracted by the pressure cooker and retained once the liquid is strained. This stock is so nourishing that it may become your go-to when preparing soups and stews—even those made with meat or chicken.

MAKES ABOUT 3 QUARTS

3 quarts water

½ pound cremini mushrooms, trimmed and sliced

1 leek (green parts only), rinsed well

2 large carrots, trimmed and halved

1 large turnip, peeled and quartered

1 large celery stalk, halved

1 medium onion, quartered

1 bunch fresh flat-leaf parsley

4 thyme sprigs

3 dried bay leaves

1 tablespoon tomato paste

1 teaspoon black peppercorns

1½ teaspoons coarse salt

  1. Place all ingredients in a 6- to 8-quart pressure cooker.

  2. STOVETOP: Secure lid. Bring to high pressure over medium-high heat; reduce heat to maintain pressure and cook for 15 minutes. Remove from heat, quickly release pressure, then remove lid.

    ELECTRIC: Secure lid. Manually set cooker to 25 minutes and let it come to pressure. Once time is complete, turn off, quickly release pressure, then remove lid.

  3. Strain stock through a fine-mesh sieve set over a large bowl (discard solids). Let stock cool completely, uncovered. (Stock can be refrigerated in an airtight container up to 1 week, or frozen up to 6 months.)

Use this STOCK for Potato Soup with All the Toppings (this page), Beet Soup with Sour Cream and Dill (this page), Minestrone (this page), and Artichokes with Provençal Stuffing (this page).