New to the Pressure Cooker? Have No Fear and Make Stock
Author: Jill, The Veggie Queen
Recipe type: Stock for Soup
Serves: 12 cups
- 1 onion, peeled and quartered
- 2 cups leek leaves
- 3–4 garlic cloves (optional)
- 3 carrots, cut into chunks
- 3 ribs (stalks) celery, cut into pieces
- 2 bay leaves (true bay not California bay)
- A few peppercorns or up to 1 teaspoon
- 2 sprigs thyme or savory, or other herbs of your choosing (beware of using rosemary as it can be overpowering)
- 10–12 cups pure water, depending upon the size of your cooker
- Put all the ingredients in the pressure cooker. Lock the lid in place. Bring to high
- pressure over high heat. Lower the heat to maintain high pressure. When five minutes is up, turn off the heat and let the pressure come down naturally.
- Remove the lid, tilting it away from you.
- Allow the stock to cool slightly. Then pour the stock through a strainer into containers (not directly into zippered bags).
- When you get to the vegetable matter, press it against the strainer to extract all the liquid and flavor.
- Cool and refrigerate for a few days, or keep in the freezer for up to 3 months. I like to freeze in ice cube trays for when I only need a few tablespoons of stock or in 2 cup portions.
Recipe by The Veggie Queen at https://www.theveggiequeen.com/2012/12/28/new-to-the-pressure-cooker-have-no-fear-and-make-stock/
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