Rich Vegetable Stock

By SewingDragonfly

From the Ultimate Pressure Cooker Cookbook by Tom Lacalamita

Ingredients

• 1 large onion, thinly sliced
• 1 large leek, trimmed and washed, green and white parts chopped
• 4 unpeeled garlic cloves, crushed
• 2 large carrots, coarsely chopped
• 2 stalks celery, coarsely chopped
• 1 medium turnip, peeled and coarsely chopped
• 1 large potato, peeled and coarsely chopped
• 1 large vine-ripened tomato, peeled, seeded and coarsely chopped or 2 canned plum tomatoes, seeded and chopped
• 6 sprigs parsley
• 1 bay leaf
• 1/2 tsp. whole black peppercorns
• 9 cups water

Details

Servings 8

Preparation

Step 1

Place all ingredients in the pressure cooker. Position the lid and lock in place. Place over high heat and bring to high pressure. Adjust heat to stabilize pressure and cook 15 minutes. Remove from heat and let pressure drop naturally. Once pressure has been released, open the pressure cooker. Strain the stock through a fine-mesh strainer, pressing as much liquid from the vegetables as possible before discarding them. Season with salt, if desired.