Put all the cleaned vegetables and the Bouquet Garni in the pressure pan
Add the pepper corn and salt
Place the chicken in the pan
Cover with water up to 2/3 of the height of the pan
Close the pressure cooker, make sure it is sealed.
Put on the heat so the pressure builds up with the heat. The pressure valve will raise to the second red line
Once the pressure is built, let it cook for 30 minutes at medium heat. Make sure the valve stays up
After 30 minutes, gradually release the pressure from the pan. The valve will start to go down
Once the pressure is completely released and the valve is down, open the pan
Remove the chicken from the stock
Let the stock cool down completely
Once cold, remove the fat by filtering it through a paper towel or a percolator coffee filter.
Use it or freeze it into various size containers, so it can be defrosted as big or small an amount as required.