Vegetable Stock

By EdieK

There is no strict recipe for vegetable stock. You may use almost any vegetables and get a great stock quickly and easily, using your pressure cooker.

Ingredients

• 8 cups (1.9 l) water
• 8 cups (1.9 l) miscellaneous vegetables
• (see below), washed and coarsely chopped
• 2 medium onions, peeled and quartered
• 1 to 2 garlic cloves, chopped
• 3 carrots, cut into chunks
• 4 celery ribs, cut into chunks
• 1 to 2 parsnips, cut into chunks
• 2 bay leaves
• 3 to 4 sprigs parsley
• 2 sprigs of fresh thyme or oregano,
• or 1/2 teaspoon (2 ml) dried
• Salt, to taste

Preparation

Step 1

Place water in the pressure cooker and bring to boil. Add all the ingredients, except salt. Lock the lid in place and bring to pressure, then lower heat and cook for suggested time. Allow pressure to drop by the natural release method [1], remove the lid. Allow the stock to cool slightly, then strain, pressing the vegetables against the sides of the strainer to extract all of the liquid. Add salt, if desired. Cool and refrigerate for up to 3 days, or freeze for up to 3 months.

Suggested time for fast 15 psi pressure cookers: Cook for 10 minutes on high pressure.

Suggested vegetables for stock: asparagus stalks, broccoli stalks, zucchini, corn cobs, celery, parsnip, carrot, leek greens, peeled winter squash, peeled turnips, potatoes, sweet potatoes. Note: Skins of potatoes, parsnip, carrots, onion, garlic may be included. Avoid turnip skins, waxed squash peels, cabbage, brussel sprouts, green peppers, eggplant, collards.