Asian Vegetable Stock Pressure Cooker Recipe

Asian Vegetable Stock Pressure Cooker Recipe

Ingredients

Makes about 2 quarts – Cooker: 5- to 8-quart – Time: 8 minutes at HIGH pressure

• 2 medium yellow or white onions, quartered
• 1 bunch green onions, trimmed and cut into 2-inch lengths
• 3 medium carrots, cut into chunks
• 6 ribs celery with leaves, cut into chunks
• 2 baby bok choy, cut into chunks
• ½ bunch fresh cilantro
• 5 large dried shiitake or Chinese mushrooms
• 1 head garlic, unpeeled, cut in half horizontally
• 8 thin slices fresh ginger
• 2 stalks lemongrass (inner white parts only), each cut into 3 pieces
• 5 black peppercorns
• 1 tablespoon reduced-sodium soy sauce
• 1 (6-inch) piece kombu (optional)
• 8 to 9 cups water, or as needed

Method

1. In a 5- to 8-quart pressure cooker, add the vegetables, cilantro, dried mushroom, garlic, ginger, lemongrass, peppercorns, and soy sauce
2. Add the water to cover by 2 inches
3. The vegetables should be thick in the water but floating
4. If you do not have enough vegetables, the stock will be weak
5. Close and lock the lid
6. Set the burner heat to high
7. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
8. Set a timer to cook for 8 minutes
9. Remove the pot from the heat
10. Open the cooker with the Natural Release method; let stand for 15 minutes
11. Be careful of the steam as you remove the lid
12. Set a large colander lined with a double layer of cheesecloth over a large bowl and pour the broth through to strain
13. Press the vegetables to extract all the liquid
14. Discard the solids
15. Salt to taste or leave unsalted
16. Cool completely
17. The stock is ready for use
18. It will keep in an airtight container in the refrigerator for up to 4 days or the freezer for 4 months

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