Directions:
- Combine all the ingredients in the pressure cooker.
- Cover and bring up to high (15 lbs) pressure.
- When control is jiggling vigorously, reduce the heat so it jiggles about 2-4 times per minute and cook for 25 minutes.
- 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).
- Strain the stock and refrigerate until the fat solidifies; remove the fat and refrigerate for up to 3 days, or freeze.
Nutrition Facts
| 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.
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