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Pressure Cooker Dark Roasted Chicken Stock

The beautiful amber of this soup comes from roasting vegetables and chicken wings (or thighs or drumsticks) until they are almost burned (about 45 minutes to an hour). I admit, this happened because I forgot to set a timer, and I was worried I had ruined my chicken broth base. Instead, I got a broth that almost looked like beef, but it didn't taste burnt at all! You can simmer all of this on the stove, but I used my Instant Pot Pressure cooker (35 minutes on "Soup" Setting). I made German semolina dumplings and found this soup to be rich in flavor and color.


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