-
1
1.
-
2
Place the water in the cooker and begin bringing to the boil as you prepare and add in the remaining ingredients, except the salt.
-
3
(To obtain a not-fat-free but richer and more intensely flavored stock, brown vegetables for 10 to 15 min in 1 to 2 Tbsp.
-
4
of oil before adding the water.)
-
5
2.
-
6
Lock the lid in place.
-
7
Over high heat, bring to high pressure.
-
8
Lower the heat just sufficient to maintain high pressure and cook for 10 min.
-
9
If time permits, allow the pressure to come down naturally.
-
10
Otherwise, reduce pressure with a quick-release method.
-
11
Remove the lid, tilting it away from you to allow any excess steam to escape.
-
12
3.
-
13
Allow the stock to cold slightly.
-
14
Pour the stock through a strainer into one or possibly more storage containers.
-
15
Press the vegetables against the sides of the strainer with a large spoon to extract all of the liquid.
-
16
Add in salt, if you like.
-
17
Don't add in salt if stock is to be used for cooking beans, since the salt toughens bean skins and lengthens cooking time.
-
18
4.
-
19
Cold and chill for up to 3 days, or possibly freeze up to 3 months in differing quantities to defrost as needed.
-
20
NOTES : I think this would both be suitable candidates for the Leb Lebi recipe I posted a few min ago.
