Vegetable Broth Pressure Cooker Recipe

Vegetable Broth Pressure Cooker Recipe

Ingredients

Makes about 2 quarts – Cooker: 6- to 8-quart – Time: 15 minutes at HIGH pressure

• 2 medium yellow or white onions, left unpeeled and cut in half
• 2 leeks (white and green parts), trimmed, cut in half lengthwise, rinsed well, and chopped
• 2 medium carrots, cut into chunks
• 1 medium zucchini, cut into chunks
• 3 ribs celery with leaves, cut into chunks
• 12 pea pods
• 3 cloves garlic, peeled and smashed
• ½ bunch fresh flatleaf parsley
• ¼ bunch fresh cilantro with stems
• 2 sprigs fresh thyme or marjoram
• 1 bay leaf
• 2 teaspoons black peppercorns
• 8 to 10 cups water, or as needed
• 2 teaspoons sea salt

Method

1. In a 6- to 8-quart pressure cooker, combine the vegetables, garlic, herbs, and peppercorns
2. Add the water to cover by 2 to 3 inches
3. The vegetables should be thick in the water but still float
4. If you do not have enough vegetables, the stock will be weak
5. Close and lock the lid
6. Set the burner heat to high
7. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
8. Set a timer to cook for 15 minutes
9. Remove the pot from the heat
10. Open the cooker with the Natural Release method; let stand for 15 minutes
11. Be careful of the steam as you remove the lid
12. Set a large colander lined with a double layer of cheesecloth over a large bowl and pour the broth through to strain
13. Press the vegetables to extract all the liquid
14. Discard the solids
15. Add the salt, then taste to see if more is needed
16. Cool completely
17. The stock is ready for use and will keep in an airtight container in the refrigerator up to 4 days or the freezer 4 to 6 months

Full List of Broth Recipes
Full List of Stock Recipes