When making stock with my instapot I go for 45 min to 1 hr. Chicken bones tend to be just starting to crumble for me then. I would start there with a small batch, add time as needed to your taste, maybe 2 hrs for gooey? Try to let your pressure cooker cool naturally if possible, you will get a clearer stock.Feels like spring is on its way!
My neighbor just stopped by with all her jelly jars, she doesn't use that size & is moving so she brought me 3 cases & 3 boxes of lids.
New pressure canner will be here tomorrow, I think I'm going to make some stock - clean out the freezer of some bones (on still cleaning the freezer)& test the new canner. I'm going to try pressure cooking the bones - never done it that way before.
How long do all you broth makers pressure can the bones for? I usually shoot for 24-36 hours on the stove top so the birds can have all the mushy bones.