There really isn’t any ‘strict’ recipe for a vegetable stock, you can use any and all vegetables you have available to make your own quality pressure cooker vegetable stock. This is the way i make my vegetable stock, you can freely leave out or add any ingredients you wish.
Pressure Cooker Vegetable Stock
Pressure Cooker Vegetable Stock – You will need:
- 8 Cups of water, (about 1.9l)
- Get yourself 2 medium sized onions and coarsely chop them
- Roughly chop 2 garlic cloves
- 4 celery sticks, roughly chopped into chunks.
- 3 medium sized carrots, again chopped into chunks.
- 1 medium to large parsnip cut into chunks
- Couple sprigs of parsley and thyme (or half a teaspoon of each if dried)
Place the 8 cups of water in your pressure cooker and bring it to the boil. Throw in all your ingredients, (leaving out the salt for now)
Ensure your lid is safely locked in place and bring the cooker to pressure, now lower the heat and cook for 10 minutes. (for fast 15psi cookers) Allow pressure to drop by your cookers natural release method, take off the the lid and leave the stock to cool for a minute or so. Now get your strainer/sieve and press the vegetables into the strainer to ensure all the liquid is extracted Now if you wish you can add salt, taste a little of the stock first to help you decide if salt is needed. Now let the stock cool and stick it in the fridge for around 3 days or store it in the freezer for up to 3 months. Now you have your own super tasty pressure cooker vegetable stock.
Uses for vegetable stock
The recipes you can incorporate vegetable stock into are endless. Use it to make soups, risotto’s, even use it instead of water to boil rice to give an extra dimension to a curry. And of course you could drink it as it is and dip your favourite bread in it on a cold day. Whatever you choose to do with your pressure cooker vegetable stock it will be a winner.
Want to try out a fish stock? – Pressure cooker fish stock