New to the Pressure Cooker? Have No Fear and Make Stock
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Making stock at home is easy. You can either save scraps (except for cruciferous vegetables such as broccoli, cauliflower, kale, collards, cabbage and more which make stock stinky) or use the recipe below.
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
  1. Put all the ingredients in the pressure cooker. Lock the lid in place. Bring to high
  2. 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.
  3. Remove the lid, tilting it away from you.
  4. Allow the stock to cool slightly. Then pour the stock through a strainer into containers (not directly into zippered bags).
  5. When you get to the vegetable matter, press it against the strainer to extract all the liquid and flavor.
  6. 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