Vegetable stock 🥕 (no onion 🚫)

You’ll never buy the canned stuff again. This is super easy and has only natural ingredients unlike the canned or store-bought products.

Adapted from: the Kitchn

A delicious, quick way to have stock for soup now or later utilizing chicken now or later too!

I made this recipe because I wanted to eat some cabbage that retained nutrients during cooking.Be careful when handling the pressure cooker. When you have time, allow the pressure indicator to fall on its own. If you're in a rush, shift the position of the indicator to release the pressure. Be careful not to burn yourself. I used dried rosemary this time for the herbs. Recipe by Fushicche

The pressure cooker is kind of the antithesis of the slow cooker. So it speeds up what is usually an all day process into 15 minutes of prep and two hours of cooking. You can use any kitchen scraps you want for this. Raw carcasses, leftovers bones from a roast chicken, veggies that are close to getting tossed in the compost pile. If you don't have scraps wings will work fine too, or go ask your local butcher for carcasses, he may just give them to you. Theres very little else in this recipe. Since were making stock in bulk, we keep it simple. This ensures usability in any recipe.

We usually make medium grain rice too serve over.20 mins prepping25 browning ingredients45 pressure cooking

Twas the night before payday, and all through the kitchen, not a meal was in sight, not even leftovers.So I pulled this together with odds and ends. It was way better than I expected. You could probably sub in any veggies you have laying around, or any starch (rice or barley or pasta) instead of lentils and potatoes. That's what's so awesome about soup.Note that I only had about a quarter cup of lentils to use and most of those sunk to the bottom. I'd have used a full cup if I had it, your soup will have more lentils than the picture shows.

Back to basics with my method for making the perfect chicken stock.

Pressure cooker changed my life! Ever since I purchased one, I use it a lot to cook porridge, soup, anything. This time I will show you how I cook Chicken Soup with it.

People always ask me how I make my chicken stock, so here it is!

I wanted to make a rich and complicated tasting curry with everyday ingredients. I experimented with adding this and that, and came to this recipe.Since this is pressure cooked, the vegetables tend to just disintegrate except for the carrot, but the curry becomes rich and sweet and full of vegetable flavor. Recipe by Kyansama