@selgart @quixoticgeek The one interesting thing I learned about stock in the Instant Pot is that you can get some clouding or fat emulsification if you cook the stock under pressure. I don't know that it makes a difference in any way but aesthetics. I usually run the Instant Pot as a slow cooker overnight; I don't need stock so quickly that pressure cooking is needed but it's good that it's an option. Anyway, big thumbs up to both homemade stock and the Instant Pot. Also - rotisserie chicken! Cheap, delicious, versatile, and you get a free carcass for practicing making stock. #CookingIsFun