Corncob Broth Pressure Cooker Recipe

Recipe Category: Pressure-Cooker

Corncob Broth Pressure Cooker Recipe


Makes about 2 quarts – Cooker: 6- to 8-quart – Time: 20 minutes at HIGH pressure

  • 10 small ears fresh sweet corn
  • 1 large white onion, quartered
  • 2 medium carrots, cut into chunks
  • 3 ribs celery with leaves, cut into chunks
  • 3 cloves garlic, smashed but unpeeled
  • 1 bay leaf
  • ½ bunch fresh flatleaf parsley
  • 8 to 9 cups water, or as needed
  • sea salt (optional)



  1. Husk the corn and remove all the silks
  2. Cut the kernels from 8 of the cobs, then hold each one over a bowl and scrape with the dull side of a knife to squeeze out all the milk
  3. Set the kernels aside for another use, or place in a quart freezer plastic bag and freeze
  4. Break the scraped cobs and the remaining 2 whole ears of corn in 2- to 4-inch hunks or thirds, to fit your pressure cooker
  5. In a 6- to 8-quart pressure cooker, combine the corncobs, onion, carrots, celery, garlic, bay leaf, and parsley; toss together
  6. Add water to just cover
  7. Do not fill over two-thirds full
  8. Close and lock the lid
  9. Set the burner heat to high
  10. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
  11. Set a timer to cook for 20 minutes
  12. Remove the pot from the heat
  13. Open the cooker with the Natural Release method; let stand for 15 minutes
  14. Be careful of the steam as you remove the lid
  15. Set a large colander lined with a double layer of cheesecloth over a large bowl and pour the broth through to strain
  16. Discard the corncobs and solids
  17. Salt to taste or leave unsalted
  18. Cool completely
  19. The broth is ready for use
  20. It will keep in an airtight container in the refrigerator for up to 3 days or the freezer up to 4 months

Popular Pressure-Cooker Recipes

Full List of Pressure-Cooker Recipes

Popular Stock Recipes

Full List of Stock Recipes