I do not have a pressure cooker and use an ordinary stove instead. The chicken stock is very basic. All you need is to get the chicken bones and add water sufficient to cover them. Then bring it to a boil. After that, remove any debris and dirt that float on the surface to get a clear broth. Continue simmering at low temperature for an hour or until the bones break down. Then pass through a strainer, and that is the broth I use. I do not add any seasoning or spices in the process, so I can use it universally for all types of cooking and adjust the flavor according to the respective recipes.