Basic Vegetable Stock

1. 1

   Bring the water to a boil in the pressure cooker while you trim and cut the vegetables.

2. 2

   Add all the ingredients to the pot.

3. 3

   (Do not go over the maximum fill line indicated by the manufacturer.)

4. 4

   Lock the lid in place and bring to high pressure over high heat.

5. 5

   Lower the heat just enough to maintain high pressure and cook for 10 minutes.

6. 6

   Allow the pressure to come down naturally or use a quick-release method.

7. 7

   Remove the lid, tilting it away from you to allow any excess steam to escape.

8. 8

   Let the stock cool slightly.

9. 9

   Strain the stock, pressing the vegetables against the side of the strainer with a large spoon to extract all the liquid.

10. 10

    Let cool completely, then refrigerate for up to 3 days or freeze for up to 3 months.

* Per serving · 4 servings · Values may vary.

No additional tips available.