UMAMI Pressure Cooker Chicken Stock

4 1/2 pounds (2kg) mixed chicken parts, such as wings, backs, bones, and feet (see note)

1-2 Tablespoons umami mushroom powder

1 1/2 pounds yellow onions (about 2 large; 680g), diced

12 ounces carrots (about 2 large; 340g), diced

8 ounces celery (about 6 medium ribs; 225g), diced

4 medium cloves garlic

Dry chicken pieces with paper towel and lightly dust with Umami powder. Roast in the a 400 degree oven for 15 minutes until browned lightly.

Combine all ingredients in a stovetop or electric pressure cooker and cover with cold water, about 2 quarts (1.9L).

Close cooker and bring to high pressure, then cook at high pressure for 45 minutes. Allow cooker to depressurize.

Skim fat from stock, strain, then use as desired or freeze for up to 6 months.

Use a base for Ramen, pho, risotto. Or any amazing soup, or sauce.