- 6
Ingredients
- 1 medium onion, coarsely chopped
- 1 leek, trimmed, washed well and chopped
- 2 unpeeled cloves garlic, crushed
- 1 carrot, coarsely chopped
- 1 rib celery, coarsely chopped
- 2 canned plum tomatoes, coarsely chopped
- 3 sprigs parsley
- 1 bay leaf
- 1/2 teaspoon whole black peppercorns
- 6 cups water
- salt
Preparation
Step 1
1. Place Removable Cooking Pot in Pressure Cooker. Add all the ingredients,
except salt, to the Removable Cooking Pot.
2. Place Lid on Pressure Cooker. Slide the Safety Lock to LOCK position.
3. Turn the Pressure Regulator Knob to PRESSURE.
4. Press the PRESSURE MODE Button for HIGH PRESSURE.
5. Press COOK TIME Button until 30 minutes appears on the Display.
6. Press the START/STOP Button until the green START Indicator Light appears. The red HIGH PRESSURE Indicator Light will blink slowly and then faster as the cooking countdown begins. The Pressure Indicator Rod will rise as the pressure builds. After cooking under pressure 30 minutes, the Pressure Cooker will beep three times. Press and hold the START/STOP Button until it beeps. Release pressure using the natural release feature. This will take approximately 30 to 45 minutes.
7. Once the Pressure Indicator Rod drops, slide the Safety Lock to UNLOCK position and remove the Lid.
8. Remove and discard the solids. Pour the stock through a fine sieve. Season with salt to taste.
Makes approximately 6 cups