Chicken stock in pressure cooker

[allnewfor2024]

I've started making chicken stock in the pressure cooker. It seems much more efficient to have it in the pc for 45 mins rather than boiling on the hob for hours. Also it contains the smell.
It tastes absolutely fine, but I've noticed that it doesn't gel like it does on the hob. So I'm assuming that also means that I haven't got all the nutrients out.
If you make it in a pc and get it to gel please tell me where I'm going wrong - less water, more time? I know that chicken quality counts too, but the last couple were decent but still didn't gel.

My chicken stock gels after 56mins, i half fill the pan with water over the bones. I set the timer from the moment it hits pressure too.

Thank you @StElwicks. I'm going to put my latest lot on for another few minutes then.
When you say you half full the pan, does that cover the bones? I think it looks like a lot of water if I cover them (the stock from this latest lot doesn't fit into a large saucepan, so maybe too much)
Do you do one chicken at a time or group them together?

I do one chicken carcass, barely covered in cold water, with carrot, an onion cut in half, and a couple of bay leaves. I cook on High Pressure for 90 mins then allow it to de pressurise itself. The resulting stock solidifies in the fridge.

Thanks @lambburger - so it's both! I need to do less water for longer!

I do one chicken carcass, after I have stripped the meat off, I place it on an onion, celery carrot leek, peppercorns, and salt. I sort of squash the carcass down, then cover with water. It’s normally just over half full, the top of the chicken may be sticking out at the top a wee bit. Then put it on a high heat until it reaches pressure, put the timer on, reduce the heat and leave it for 56mins, then let it lose pressure gradually once it’s done.

I hope that helps with more successful stock. Pre buying pressure cooker I’d have in large pot on for 2-3hours bubbling away. This is much easier!

I collect chicken bones in the freezer and do the equivalent of two carcasses, or one plus a pound or so fresh chicken feet and necks if they're available. Have used pressure cooker on occasion but only for beef - I don't mind the chicken stock bubbling away in the background.

To get all the gelatin out, don't forget to add some white wine or vinegar.

Thanks @GrumpyPanda
That'll definitely be vinegar - I'm not pouring my precious wine in there 😆

I add cider vinegar to mine and it always jellifies, I pressure cook it for 55 minutes. Then I leave it to drain and cool overnight before putting it in the fridge (I read that cooling it too fast can make it taste sour).

I use chicken carcass, carrots, onions with skin, celery, leeks, bouquet garni, salt and pepper, apple cider vinegar. I add just a couple of inches of water as the vegetables and chicken contain water, I get about 500ml stock out of it. I suppose it depends what you want the stock for; I like concentrated stock for chasseur and soup, and I can always add more water but reducing it out of stock that's too diluted is more time consuming.

I break up the carcase so I use less water, & find that 30 minutes is adequate.
After removing the bits, I carry on boiling uncovered in the pc to concentrate it.
This sets fine, & it's mainly so I can freeze it in smaller pots.

Thank you @Georgyporky and @SteamingTangerine.
I've put the bones back in with half of the liquid from the first time round, plus some vinegar- I'll leave it to cool over night and fingers crossed it'll be gelatinous tomorrow morning.
I have another carcass in the freezer and I'll use the rest of the liquid for that one.

Thanks for all the tips.
I re boiled one batch last night, but used it straight away so I don't know if it set. It did taste good though, so at least there's that.
I then did another batch this morning - less water, 1hr 10. I've just checked it and it's set solid! Great result!
I'll be back next week for your tips on getting my puff pastry really puffy !!