UMAMI Pressure Cooker Chicken Stock - Collected Foods

UMAMI Pressure Cooker Chicken Stock - Collected Foods

Servings: 8 servings


  • 4 1/2 pounds mixed chicken parts, such as wings, backs, bones, and feet
  • 1-2 Tablespoons Collected Foods Umami Mushroom Powder 
  • 1 1/2 pounds yellow onions (about 2 large), diced
  • 12 ounces carrots (about 2 large), diced
  • 8 ounces celery (about 6 medium ribs), diced
  • 4 medium cloves garlic


  • Dry chicken pieces with a paper towel and lightly dust with Umami powder. Roast in the oven at 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 the cooker and bring to high pressure, then cook at high pressure for 45 minutes. Allow the 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. 

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