My instant pot:
Oval roaster pan:
Colander:
Beef or chicken stock
Beef or chicken bones
Onion
Carrot
Celery
Parsley
1 bulb garlic, halved
Peppercorns
2 bay leaves
Fresh thyme
Kosher salt
Cold water
Layer bones and vegetables in instant pot. Add seasonings and cold water. Do not fill past max fill line. Cook on high pressure for 60 minutes. Allow for 30 minute natural pressure release. Strain stock and pour into containers. Freeze or refrigerate.
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*My videos are for entertainment purposes only. Any information related to food, food safety, cooking, recipes, etc. are my opinions only. Jen/Jennifer Chapin is not liable and/or responsible for any advice, services, or product you obtain through this video. My opinions and the views expressed in my videos do not represent the views of my employer.*
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