Vegetable Parmesan Broth Pressure Cooker Recipe

Vegetable Parmesan Broth Pressure Cooker Recipe

Ingredients

Makes about 2 quarts – Cooker: 6- to 8-quart – Time: 12 minutes at HIGH pressure

• 3 tablespoons olive oil
• 1 large white onion, coarsely chopped
• 2 cloves garlic, peeled and crushed
• 1 medium fennel bulb, halved, cored and sliced, with stalks and fronds
• 3 ribs celery with leaves, chopped
• 1 plum tomato, chopped
• ½ bunch fresh flatleaf parsley
• 1 (1/3- to ½-pound) Parmigiano-Reggiano rind (3- to 4-inch square piece), cut into pieces, or a selection of accumulated chunks
• 1 bay leaf
• ½ teaspoon dried Italian herb blend or 2 sprigs fresh basil
• 1 teaspoon black or white peppercorns
• 8 to 10 cups water, to cover

Method

1. In a 6- to 8-quart pressure cooker, heat the oil over medium-high heat until very hot
2. Add the onion, garlic, fennel, and celery and cook, stirring a few times, until the vegetables begin to soften, about 3 minutes
3. Lay the tomato and parsley on top of the vegetables, then add the cheese pieces (so they don’t stick to the bottom), bay leaf, herbs, and peppercorns
4. Carefully pour in the water to just cover
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 12 minutes
9. Remove the cooker 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 and rind to extract all the liquid
14. Discard the solids
15. Cool completely
16. Skim the surface of any fat with an oversized spoon
17. The broth is ready for use
18. It will keep in an airtight container in the refrigerator for up to 4 days or the freezer up to 4 months

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