Got leftover chicken? Make stock out of it!

The pressure cooker acts like magic with this easy recipe - what you get is stock that is as good as that which has been traditionally simmering for 8 hours.

Instructions:

1. Take your large pressure cooker and add the chicken, onion, celery, carrot, garlic and peppercorns.
2. Pour water in until you reach the 2/3 mark.
3. Seal the lid.
4. Bring to full pressure over high heat. Once pressure is reached, reduce to medium-low heat. Cook and maintain pressure for 30 minutes.
5. Remove from heat. Use the Natural Release Method.
6. Once pressure has dropped, remove the lid.
7. Strain the stock. Remove bones and vegetables.
8. Cool down to room temperature then chill in the fridge.