Basic Vegetable Stock Pressure Cooker Recipe

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Recipe Category: Soup

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Basic Vegetable Stock Pressure Cooker Recipe

Ingredients

Makes about 1½ quarts – Cooker: 5- to 8-quart – Time: 7 minutes at HIGH pressure

  • 2 medium carrots, or 1 carrot and 1 parsnip, cut into chunks
  • 2 or 3 large mushrooms, chopped
  • 1 leek (white and green parts), trimmed, cut in half lengthwise, rinsed well, and chopped, or 6 green onions, trimmed and chopped
  • 1 medium white onion, quartered
  • 4 ribs celery with leaves, cut into chunks
  • 1 small head garlic, left unpeeled and cut in half horizontally
  • 1 tablespoon reduced-sodium soy sauce
  • 6 sprigs fresh flatleaf parsley
  • 2 sprigs fresh thyme or savory
  • 1 bay leaf
  • ½ teaspoon black peppercorns
  • 8 to 10 cups water, or as needed
  • salt

Method

  1. In a 5- to 8-quart pressure cooker, combine the vegetables, garlic, soy sauce, herbs, and peppercorns
  2. Add 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 7 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 and will keep in an airtight container in the refrigerator up to 4 days or the freezer 4 to 6 months
  18. White Wine Vegetable Stock: In Step 1, add ½ cup light white wine, such as Pinot Grigio or Sauvignon Blanc, after adding the vegetables
  19. Bring to a boil and reduce a bit before adding the water
  20. Continue as directed
  21. Red Wine Vegetable Stock: Add 2 or 3 seeded plum tomatoes and use 2 portobello mushrooms
  22. After adding all the vegetables, add ½ cup dry red wine, such as Pinot Noir, Merlot, or Chianti
  23. Bring to a boil and reduce a bit before adding the water
  24. Continue as directed

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