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    You are in: Home / Recipes / Pressure Cooker Vegetable Stock Recipe
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    Pressure Cooker Vegetable Stock

    Average Rating:

    4 Total Reviews

    Showing 1-4 of 4

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    • on April 26, 2007

      Very nice! Of course the pressure cooker makes it easy too! I also have vegetarian family members. I have always roasted my vegetables in olive oil and then simmered them on the stove top. This is much easier and yields fine results! I now have 5 qts. of veggie stock in my freezer! Since I grow everything on the ingredient list except peppercorns, I have the nice advantage of very fresh ingredients! Thanks.

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    • on April 30, 2011

      Fabulous vegy stock. I used my electronic pressure cooker & it worked marvelous. I omitted the cauliflower. When I have them, I will use the green beans. Great recipe, thanks for sharing.

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    • on October 16, 2010

      Very, very nice stock, & I managed to follow the recipe right on down, even including the optional veggies, at least this time around! And, although store-bought vegetable stock is available around here, it's great when a person can use things like this that are made at home, & since we have a large freezer, that works out just fine! Thanks for sharing your great recipe! [Tagged & made in Please Review My Recipe]

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    • on November 23, 2007

      I ran out of veggie stock and was inspired by this recipe. I didn't have cauliflower or green beans, but added some broccoli stalks, kale, and dried chili peppers. This was good, and easy!!

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    Nutritional Facts for Pressure Cooker Vegetable Stock

    Serving Size: 1 (1314 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 92.2
     
    Calories from Fat 42
    46%
    Total Fat 4.7 g
    7%
    Saturated Fat 0.6 g
    3%
    Cholesterol 0.0 mg
    0%
    Sodium 442.4 mg
    18%
    Total Carbohydrate 12.0 g
    4%
    Dietary Fiber 2.9 g
    11%
    Sugars 5.4 g
    21%
    Protein 1.5 g
    3%

    The following items or measurements are not included:

    rosemary

    thyme

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