Did you know you can make vegetable stock in the pressure cooker in minutes for a fraction of the cost of buying canned stock?
I didn’t realize how easy it was to make vegetable stock until I was thumbing through The Everything Healthy Pressure Cooker Cookbook. I thought why am I buying cases of canned chicken broth when vegetable broth is so easy and cheap to make.
I used this vegetable stock in my Pressure Cooker Minestrone Soup with Basil Pesto. On Sunday, I’m featuring another delicious soup recipe that uses vegetable broth as the base for the soup.
In addition to the vegetable broth recipe, Laura included additional tips for making your own broth:
– Save carrot tops, onion skins, and herb stems in a plastic freezer zip-top bag. You can use them instead of whole vegetables to make aromatic vegetables stock.
– Pour the cooled stock into leftover disposable plastic cups, cover with plastic wrap and freeze. When you need it, simply peel off the cup and toss the “stock-cicle into the pan!
- 1 large onions, peeled and halved
- 2 medium carrots, peeled and cut into large pieces
- 3 stalks celery, cut in half
- 10 peppercorns
- 1 bay leaf
- 4 1/2 cups water
- Add the onions, carrots, and celery to the pressure cooker pot. Add the peppercorns, bay leaf, and water to completely cover the vegtables. Close and lock the lid.
- Select high pressure and 15 minutes cook time.
- When the beep sounds, turn the pressure cooker off and use a natural pressure release.
- Strain the stock through a fine mesh strainer. Store in the refrigerator for 2-3 days, or freeze for up to 3 months.
Slightly adapted from The Everything Healthy Pressure Cooker Cookbook by Laura D.A. Pazzaglia. Copyright ©2012 by F+W Media Inc.