When I asked my Nana about how she’s making her dish full of flavors, she said it’s because of the stocks and broth. She explained that combining different elements of stock and broth allows her to create a unique blend of taste and aroma that is both tantalizingly delicious and satisfying. I also want to do the same, but with my limited time, I don’t have all the time to make them. Luckily, I discovered that using my pressure cooker for stocks and broths is possible.

Nana said it was preferable to slow-cook stocks and broths to extract the maximum amount of flavor. However, she was aware that I had limited time available. So, she suggested using a pressure cooker as an alternative for making stocks and broths.

Let me tell you, a pressure cooker to make stocks has changed the way I cook. It saves me a lot of time and makes broth richer and more flavor than anything I’ve ever made on the stovetop. It is truly remarkable how such a small kitchen appliance can easily produce such delicious dishes!

I used to stew a pot of veggies and bones on the stove for hours, watching the temperature closely and skimming off the foam that would inevitably form. But, I can make a tasty and nourishing broth in a fraction of the time, thanks to my reliable pressure cooker.

Mistakes When Using a Pressure Cooker for Stocks and Broth

Under Nana’s guidance, I have been getting the hang of making stock and broth in a pressure cooker. Along the way, I made a lot of mistakes, but I also learned a lot. Therefore, I would like to share with you some of the mistakes I’ve made while using my pressure cooker for making stocks and broths so that you can avoid making the same mistakes.

Roasting the Meat and Bone

Through my own experimentation, I realized that roasting the stocks or bones before adding them to the pressure cooker might greatly enhance the flavor profile, much like the process of searing meat before braising. Most recipes I’ve read require roasting the chicken carcass for an hour in the oven.

However, to my surprise, Nana said that roasting the meat and bone before using them to make stocks or broths is not really necessary. Contrary to popular belief, most of the liquids and juices that one adds to their stock would dissipate while roasting them. So, rendering the pre-roasting step an unnecessary task.

Nana has an alternate way to cook the bones and meat that gives you a great flavor in a fraction of the time. Instead of roasting for up to an hour, she suggests simply sautéing them in the pressure cooker before adding vegetables and boiling them. This method will result in the same color as roasting but with even better taste! Using this technique, you can have your meal ready within 5-7 minutes.

Skimming Fats and Scum

When cooking stocks or broths over a stovetop, it is almost impossible to prevent the fats and scum from rising to the surface. To deal with this issue, I have to spend considerable time hovering near the pan, skimming off any accumulated fat and scum that has risen up. It usually takes a lot of my time. 

But as I learned more about using my pressure cooker for stocks and broths, I discovered a trick that my Nana has been doing. After making the broth, she will let it cool and put it in the refrigerator to chill to get the layer of solid scum at the top. Then, she’ll just remove the chilled fat easily without skimming.

Chopping Vegetables

I usually read most stock recipes to chop the vegetables for a richer flavor, but it turns out that chopping the veggies will just make the process slower. Nowadays, I keep it simple and just roughly chop the vegetables before throwing them into the pot with the meat and bones. The end result is just as delicious, and I save myself a ton of time and hassle. So, if you’re like me and have found yourself getting bogged down in unnecessary steps when making stock, don’t be afraid to simplify the process and find what works best for you.

Not Adding Little Acid

I also learned that adding acidic elements not only enhances flavor but also helps the bones release even more collagen and cartilage. It also boosts the nutritional value of the broth. For adding acid, you can use a few tablespoons of lemon juice, a splash of wine or a teaspoon of vinegar will work just as well as using tomatoes.

Not Using the Best Bone

I usually make the mistake of using just any leftover bone that I have when pressure-cooking broth without considering what kind of bone it is. It is essential to pay attention to the type of bone being used, as it can drastically affect the flavor and texture of the broth produced.

For instance, bones from cattle or pork, which have more connective tissue, will result in a stock or broth that is robust and filling, with a gelatinous quality when cooled. In contrast, bones from fish or chicken with less connective tissue will result in a lighter, more delicate stock or broth.

Adding lots of Seasonings

Since I wanted to recreate Nana’s delicious, flavourful broths and stocks, I soon realized that what I was making wasn’t a stew but a simple stock. To achieve the same outcome as Nana’s creations, I needed to add certain seasonings to give them more depth and complexity. After some experimentation, I found that only a small amount of these flavorsome ingredients were necessary to create the desired effect.

What to Do with Your Delicious Pressure Cooker Stocks and Broths

Once you’ve made your homemade broth or stock, there are several ways to use it to enhance the flavor of your meals. For starters, you can use it as a base for soups, stews, and sauces, providing a rich and flavorful liquid foundation for your dish. Another option is to use it for cooking grains like rice or quinoa, giving them an added depth of flavor and nutritional value. 

You can also use it as a cooking liquid for vegetables such as sautéed greens or roasted root vegetables, keeping them moist and infusing them with a delicious taste. Lastly, consider using your broth or stock as a flavorful substitute for water when cooking pasta, beans, or lentils, as this will take your dishes to a whole new level.