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

Serves: 4


  • 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.