Vegetable Stock Made With Pressure Cooker

I've grown to love the ease of use and great flavor that comes with pressure cooking. Here you have a stock that can takes hours but takes just 25 minutes with cooker.

Taylor Topp Comacho @Tay68cancook

USA

I've grown to love the ease of use and great flavor that comes with pressure cooking. Here you have a stock that can takes hours but takes just 25 minutes with cooker.

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Ingredients

5 mins

stock
1yellow onion, skin removed and cut in half
2celery stalks, cleaned
3crushed cloves of garlic
3parsnips, peeled and cut in half
2carrots, peeled and cut in half
2turnips, peeled and cut in half
1/2 tbspwhole peppercorns
1 tspsalt
1fresh sprig of thyme

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Steps

5 mins

1

In pressure cooker add all ingredients.
2

Cover vegetables in water by 1 inch. Be careful not to exceed your pressure cookers maximum fill line or capacity.
3

Turn pressure to high and set for 25 minutes.
4

Once done, release pressure as instructed by your cookers manual.
5

Let stock cool a bit and drain through a sieve into large storage bowl. I use one that is freezer and microwavable safe.
6

Discard all cooked vegetables and herbs leaving just broth.
7

Use immediately for a recipe or freeze portions for later uses.
8

Recipe by taylor68too.