Make homemade stock quickly by using a pressure cooker! Perfect for soups and comfort food meals all year round.
Fill pressure cooker pot with filtered water. Add all ingredients, except salt, pepper and parsley.
Choose high pressure SOUP setting for 60 minutes. Twist on lid.
After cooking, remove lid and slowly strain ingredients with a colander with a large bowl below. Season with salt and pepper, plus parsley. Stir and cover to cool.
Pour into 4-5 mason jars, leaving room to expand if freezing.
Store in fridge for up to 1 week, frozen for up to 6 months.
*Note: any chicken bones will work, just try to remove as much meat as possible.