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Chicken Stock
Makes: 2 Litres
Menu: Pressure Cooker
1kg chicken carcass
6 cups water
5 black peppercorns
5 parsley stems
3 celery stalks, roughly chopped
1 leek, roughly chopped
1 bay leaf
1. Place all ingredients in pan. Secure lid.
2. Press MENU and select PRESSURE HIGH.
Press TIME and set to 1 hour. Make sure
the steam vent is closed. Press START.
3. Once cooking is completed, and the
pressure has released, set aside to cool.
4. Strain stock. Place stock in portion sized
containers and freeze for up to 3 months.
Beef Stock
Makes: 1.5 Litres
Menu: Pressure Cooker
2 tablespoons vegetable oil
2kg beef bones
2 carrots, roughly chopped
2 celery stalks, roughly chopped
2 onions, roughly chopped
5 black peppercorns
5 parsley stems
1 bay leaf
8 cups water
1. Press MENU and select BROWN. Press
START. Add oil and preheat for 2 minutes.
2. Add half of the beef bones and brown off
for 3-4 minutes. Remove from pan and
repeat with the remaining bones.
3. Press STOP. Press MENU and select
SAUTE. Press START. Add carrots, celery
and onions. Cook for 4-5 minutes or until
tender. Add remaining ingredients. Press
STOP. Secure the lid.
4. Press MENU and select PRESSURE HIGH.
Press TIME and set for 1 hour. Make sure
the steam vent is closed. Press START.
5. Once cooking is completed, and the
pressure has released, set aside to cool.
6. Strain stock. Place stock in portion sized
containers and freeze for up to 3 months.
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Recipes - Stocks
All the recipes have been specifically created and tested by the Sunbeam Test Kitchen for the
Aviva Pressure Cooker. We hope you enjoy using your Sunbeam Aviva.