I'm about to cook some fish stock and was wondering whether the following technique is acceptable for home cooking, i.e. when I don't need the clearest stock and it's only use going to be simple soups.

I have one of these pressure cookers with an "air fryer" lid. I was wondering whether I will be doing the stock a disservice by roasting (baking?) carrots and onions alongside fish parts instead of sweating.

My reasoning is:

• Roast-y taste in vegetables and fish is a plus
• No added oil is a plus
• Convenience is a plus
• The pressure cooking will draw out aromatics just fine on its own

If that's acceptable, what cut, temp and duration would be a good start? I was thinking larger (than for sweating chunks), 400F and 15 minutes.

I'm about to cook some fish stock and was wondering whether the following technique is acceptable for home cooking, i.e. when I don't need the clearest stock and its only use going to be in simple soups.

I have one of these pressure cookers with an "air fryer" lid. I was wondering whether I will be doing the stock a disservice by roasting (baking?) carrots and onions alongside fish parts instead of sweating.

My reasoning is:

• Roast-y taste in vegetables and fish is a plus
• No added oil is a plus
• Convenience is a plus
• The pressure cooking will draw out aromatics just fine on its own

If that's acceptable, what cut, temp and duration would be a good start? I was thinking larger (than for sweating) chunks, 400F and 15 minutes.