Foodie TV: Chicken Stock in the Instant Post in 30 Minutes! Product Test #2

6 replies

Patty Anne says:
August 10, 2022 at 11:33 am

Many people push soup button twice! So 30 minutes then another cycle of 30! If you'd like after the 30 minute soup cycle it goes to the keep warm mode so it's stays nice and food safe. It will do the natural pressure release over time and just get more flavorful overnight. Then in the morning you can strain it. Hope that makes sense.
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ravenblackhawke says:
August 10, 2022 at 11:33 am

Thanks for the demonstration.
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Jeni B says:
August 10, 2022 at 11:33 am

I've made stock from bones in my pressure cooker/canner and it does make the absolute best stock. I've been researching the Instant Pot because I'll be downsizing my home soon and my 24 quart canner is just too big. Thanks for the excellent info!
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thinkagain777 says:
August 10, 2022 at 11:33 am

how do you make a broth which will gel, with the instant pot?
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LC87 says:
August 10, 2022 at 11:33 am

Thanks for the video. This is the only way I'll make stock now.
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maremacd says:
August 10, 2022 at 11:33 am

Thanks for sharing your video! Did your stock gel at all?
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