Toasted Corn Stock Pressure Cooker Recipes

INSTANT POT / PRESSURE COOKER CORN ON THE COB

Steps:

• Add 2 cups water to the pressure cooking pot. Place a steamer basket in the pressure cooking pot, and stack the corn inside the basket. If needed, you can break the ears of corn in half to help them fit better inside the cooking pot. Lock the lid in place. Select High Pressure and 2 to 3 minutes cook time*. When the cook time ends, turn off the pressure cooker and do a quick pressure release. When the valve drops, carefully remove lid. Remove from the cooking pot to a serving platter. Just prior to serving, slather the corn in butter and season with salt and pepper to taste.

PRESSURE COOKER BONE BROTH OR CHICKEN STOCK

Steps:

• If you want to roast the bones first, heat the oven to 450ºF. Lay the bones out on a rimmed baking sheet and roast until well browned, 25 to 35 minutes.
• Put the bones (roasted or not) in the pressure cooker pot and add all the remaining ingredients. Cover with 3 to 3 1/2 quarts of water (the water shouldn't come more than two-thirds of the way up the side of the pot). To make regular stock, cook on high pressure for 1 hour if using all chicken or poultry bones, or 2 hours for beef or pork bones or a combination of poultry and meat. For bone broth, cook on high pressure for 3 hours for poultry bones, and 4 1/2 hours for beef, pork, or mixed bones. When making bone broth, you'll know you've cooked it long enough if all the connective tissue, tendons, and cartilage have dissolved and the bones crumble a bit when you poke at them. If this hasn't happened, cook it on high pressure for another 30 minutes and check it again.
• Allow the pressure to release naturally. Use the broth or stock right away, or store it in the refrigerator or freezer. Bone broth and regular stock will keep for 5 days refrigerated or up to 6 months frozen.

TOASTED CORN STOCK - PRESSURE COOKER

Steps:

• Preheat oven to 175 degrees C or 350°F.
• Shuck the corn, reserving the husks.
• Scatter the husks on a baking sheet. Top with an inverted cooling rack.
• Bake until golden brown, about 15 minutes.
• Cut the kernels from the cobs; reserve the corn kernels for some other use.
• Place the corncobs and toasted husks, BUT NOT THE KERNELS, in a 6-quart or larger pressure cooker. Add the water.
• Secure the lid and pressure-cook at 1-bar (low pressure) for 30 minutes (start timing when full pressure is reached). (If your stove runs hot, and it is difficult to maintain only 1 bar of pressure, either stack another burner grate or use a heat diffuser.).
• Remove from heat, allow pressure to reduce naturally.
• Strain through a sieve lined with 1 layer of cheesecloth.
• Stock may be used warm or cold. Keeps for 5 days in the refrigerator or up to 6 months when frozen.

ROASTED CHICKEN STOCK (PRESSURE COOKER)

Steps:

• Add all the ingredients to the pressure cooker.
• Lock on the lid and bring to pressure over high heat.
• Reduce heat to medium and cook for 40 minutes.
• Let the pressure drop naturally.
• Remove the lid and strain through a cheesecloth lined colander.
• Cool in the fridge, skim off the fat, and use or divide up for freezing.

FRESH CORN ON THE COB ALA PRESSURE COOKER

Steps:

• Place corn into the pot and cover with water so that the pressure cooker is about 1/2 full. Add butter, salt and sugar.
• Bring to high and cook for 2 minutes ( crispy corn) to 10 minutes ( soft corn ).
• Turn off heat and let pressure come down naturally.