Re: Pressure Cooker, it's the reason I finally broke down and got an Instant Pot. Couldn't see much use, until I found my favorite cooking bloggers all said that this way made the best stock... most nutrients, gelatin, flavor, etc. I use the method from --
https://www.hippressurecooking.com/pressure-cooker-bone-broth/
... and it is so easy! Two or three chicken carcasses, in water up to the Fill Line, on High, 35 mins and cook. Let it Manually Release pressure, then stir around and repeat. (could add vinegar, or not) Easy & quick to pour it thru a large sieve, into a large pitcher, into jars and into fridge & freezer. (I crush the bones with my fingers, to give to the chickens with the rest of the 'exhausted' scraps.) So much easier than the giant stock pot, lot of bones, stove top and oven for a couple of days, etc, etc.... now I, much more often, can do 5 or 6 pints with little hands-on attention. To make it flavorful, I add salt, organic onion & garlic powder, soy sauce (or coconut aminos), Tobasco, touch of honey, vinegar - plus whatever, and drink it up! Or use for stews etc. Actually, it's what I use my Inst. Pot for most often... plus carnitas pork... yum.
