Pressure Cooker Vegetable Stock

Recipe by kiwidutch
READY IN: 1hr
YIELD: 6 cups
UNITS: US

INGREDIENTS

Nutrition
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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.
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