Pressure Cooker Vegetable Stock
- Reviews 4
Ready In: 1 hr
Yields: 6 cups
Ingredients
- 2 tablespoons olive oil
- 4 medium onions (diced)
- 5 celery ribs (diced)
- 3 garlic cloves (minced)
- 3 large carrots (diced)
- 6 sprigs rosemary
- 10 sprigs thyme
- 1 teaspoon salt
- fresh ground pepper
- 20 peppercorns
- 2 cups cauliflower (diced) (optional)
- 2 cups green beans (sliced) (optional)
Directions
- Saute the garlic, onions and celery gently in the olive oil in the bottom of the pressure cooker.
- Add all the rest of the ingredients and fill with water until it it 3/4 full. It's important not to fill your pressure cooker more than 3/4 full for safe cooking.
- Seal,Bring up to pressure and cook for 40 minutes.
- Turn off the heat and let the pressure drop naturally. Strain the liquid though a sieve into a large pot, press as much liquid out of the vegetables as you can, discard the vegetables.
- Once cool freeze the liquid for use in vegetarian soups, sauces, lasagne etc.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off