Are you tired of bland, store-bought stocks that lack depth and flavor? Get ready to revolutionize your cooking with this incredibly simple, pressure-cooked vegetable stock that transforms ordinary vegetables into a liquid gold of culinary magic! In just 35 minutes, you'll create a rich, aromatic base that will elevate every soup, risotto, and sauce in your kitchen, all while saving money and reducing food waste.
Prep Time: 5 mins
Cook Time: 30 mins
Total Time: 35 mins
Cuisine: Vegetarian
Serves: 6 cups
Ingredients
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 onion, quartered
- 4 cloves garlic, smashed
- 1 bay leaf
- 6 cups water
- Salt to taste
- Fresh herbs (thyme, parsley)
Instructions
- Wash and prepare all vegetables: Peel and roughly chop carrots, chop celery stalks, quarter the onion, and smash garlic cloves to release their flavors.
- Place all chopped vegetables into the pressure cooker, including bay leaf and fresh herbs like thyme and parsley sprigs.
- Pour 6 cups of cold water into the pressure cooker, ensuring vegetables are mostly submerged but not completely covered.
- Add a pinch of salt to enhance the stock's flavor profile.
- Secure the pressure cooker lid tightly, ensuring the valve is set to the correct pressure cooking position.
- Set the pressure cooker to high pressure and cook for 30 minutes, which will extract maximum flavor from the vegetables.
- Once cooking time is complete, allow natural pressure release for 10 minutes to prevent sudden steam eruption.
- Carefully release any remaining pressure using the quick-release valve.
- Strain the stock through a fine-mesh strainer or cheesecloth to remove vegetable solids, capturing a clear, flavorful liquid.
- Let the stock cool to room temperature before storing in airtight containers in the refrigerator or freezer.
Tips
- • Use fresh, high-quality vegetables for the most robust flavor profile • Don't discard vegetable scraps - this is a perfect way to use up produce nearing its end • For a deeper color and richer taste, consider lightly roasting vegetables before pressure cooking • Avoid using bitter vegetables like Brussels sprouts or cabbage that can overpower the stock • Store stock in portion-sized containers for easy future use in various recipes • For a low-sodium version, skip added salt and let individual dishes season themselves • Stock can be frozen for up to 3 months, making meal prep a breeze • Experiment with additional herbs like rosemary or sage for unique flavor variations
Nutrition Facts
Calories: 15kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: 0g
Cholesterol: 0mg
