- 2 pounds duck and chicken bones
- 1/3 cup thinly sliced ginger
- ½ bunch scallions, sliced on the bias about 2-inches long
- ½ bunch cilantro
- 5 cloves garlic
- 3 stalks lemongrass, bottoms, smashed
- 3 Thai chilies
- 1 onion, halved
- 1 stalk celery
- 2 star anise
- 2 cloves
- 2 bay leaves
- 2 tablespoons soy sauce
- 10 cups water
Place all of the ingredients in the inner pot. Lock the lid; select the pressure function. Select the poultry setting; set timer to 90 minutes. Start.
Naturally release the pressure. Strain the stock through a fine mesh strainer into a large pot or bowl and discard the solids. At the this point the stock can be used immediately to make Pressure Cooker Duck Congee or stored in resealable containers in the refrigerator. The stock can also be frozen for up to 6 months.
Note: This recipe was created specifically for the Emeril Lagasse Pressure AirFryer by Tristar. As such, cook times and temperatures may need to be adjusted if you would like to make this recipe in another pressure cooker.