Corncob Broth Pressure Cooker Recipe

Corncob Broth Pressure Cooker Recipe

Ingredients

Makes about 2 quarts – Cooker: 6- to 8-quart – Time: 20 minutes at HIGH pressure

• 10 small ears fresh sweet corn
• 1 large white onion, quartered
• 2 medium carrots, cut into chunks
• 3 ribs celery with leaves, cut into chunks
• 3 cloves garlic, smashed but unpeeled
• 1 bay leaf
• ½ bunch fresh flatleaf parsley
• 8 to 9 cups water, or as needed
• sea salt (optional)

CUTTING FRESH CORN KERNELS FROM THE COB

Method

1. Husk the corn and remove all the silks
2. Cut the kernels from 8 of the cobs, then hold each one over a bowl and scrape with the dull side of a knife to squeeze out all the milk
3. Set the kernels aside for another use, or place in a quart freezer plastic bag and freeze
4. Break the scraped cobs and the remaining 2 whole ears of corn in 2- to 4-inch hunks or thirds, to fit your pressure cooker
5. In a 6- to 8-quart pressure cooker, combine the corncobs, onion, carrots, celery, garlic, bay leaf, and parsley; toss together
6. Add water to just cover
7. Do not fill over two-thirds full
8. Close and lock the lid
9. Set the burner heat to high
10. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
11. Set a timer to cook for 20 minutes
12. Remove the pot from the heat
13. Open the cooker with the Natural Release method; let stand for 15 minutes
14. Be careful of the steam as you remove the lid
15. Set a large colander lined with a double layer of cheesecloth over a large bowl and pour the broth through to strain
16. Discard the corncobs and solids
17. Salt to taste or leave unsalted
18. Cool completely
19. The broth is ready for use
20. It will keep in an airtight container in the refrigerator for up to 3 days or the freezer up to 4 months

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