Pressure Cooker Vegetable Stock
With a pressure cooker you can make vegetable stock in a fraction of the time it would take in a regular stockpot.
Serves: 4Hands-on: 10 minutesTotal: 30 minutesDifficulty: Easy
- 2 large onions, peeled and halved
- 2 medium carrots, cleaned and cut into large pieces
- 3 stalks celery, cut in half
- 1 small bunch of parsley
- 1 whole bulb garlic
- 10 peppercorns
- 1 bay leaf
- 4½ cups water
- Add the onions, carrots, celery, and parsley to the pressure cooker. Break the bulb of garlic into individual cloves; peel and add to the pressure cooker. Add the peppercorns, bay leaf, and water to completely cover the vegetables. Lock the lid into place and bring to low pressure; maintain pressure for 10 minutes. Remove from the heat and allow pressure to release naturally.
- Strain the stock through a fine-mesh strainer. Store in the refrigerator for 2–3 days, or freeze for up to 3 months.