Pressure Cooker Vegetable Stock Recipes

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PRESSURE COOKER VEGETABLE STOCK

Half of my extended family are vegetarian and many soups and sauces call for vegetable stock... and shop bought is a) unavailable here and b) stock cubes seem full of salt and preservatives. I make my own vegetable stock and freeze it so that I have plenty on hand when making vegetarian soups, lasagnes etc. I use small handfuls of fresh herbs, throw in what you have to hand and don't be afraid to be generous with the amounts. If you have veggies that need using up like cauliflower, green beans, broccoli etc throw them in too for the extra flavour. Yield depends on the capacity of your pressure cooker. ZWT REGION: The Netherlands.

Provided by kiwidutch

Categories     Stocks

Time 1h

Yield 6 cups

Number Of Ingredients 12



Pressure Cooker Vegetable Stock image

Steps:

  • Saute the garlic, onions and celery gently in the olive oil in the bottom of the pressure cooker.
  • Add all the rest of the ingredients and fill with water until it it 3/4 full. It's important not to fill your pressure cooker more than 3/4 full for safe cooking.
  • Seal,Bring up to pressure and cook for 40 minutes.
  • Turn off the heat and let the pressure drop naturally. Strain the liquid though a sieve into a large pot, press as much liquid out of the vegetables as you can, discard the vegetables.
  • Once cool freeze the liquid for use in vegetarian soups, sauces, lasagne etc.

Nutrition Facts : Calories 92.3, Fat 4.7, SaturatedFat 0.7, Sodium 442.4, Carbohydrate 12, Fiber 2.9, Sugar 5.4, Protein 1.5

2 tablespoons olive oil
4 medium onions (diced)
5 celery ribs (diced)
3 garlic cloves (minced)
3 large carrots (diced)
6 sprigs rosemary
10 sprigs thyme
1 teaspoon salt
fresh ground pepper
20 peppercorns
2 cups cauliflower (diced) (optional)
2 cups green beans (sliced) (optional)

INSTANT POT® VEGETABLE BROTH

Vegetable broth made easy with the help of your multi-functional pressure cooker. No need to stand watch over a stove when you can throw it all in and go using this method. The best part is that you know exactly what went into it and also that you can use vegetables that are getting old and in need of using. This recipe is perfect for soup of for adding flavor to pasta and rice dishes. Store in the refrigerator for up to 5 days or freeze for up to 3 months.

Provided by Soup Loving Nicole

Categories     Soups, Stews and Chili Recipes     Broth and Stock Recipes

Time 1h50m

Yield 12

Number Of Ingredients 9



Instant Pot® Vegetable Broth image

Steps:

  • Combine carrots, onion, celery, garlic, peppercorns, salt, thyme, rosemary in a multi-functional pressure cooker (such as Instant Pot®). Cover with water. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 30 minutes. Allow 25 minutes for pressure to build.
  • Release pressure using the natural-release method according to manufacturer's instructions, about 30 minutes. Unlock and remove the lid.
  • Let broth sit for 20 minutes to cool. Pour liquid through a strainer and discard all solids.

Nutrition Facts : Calories 14.8 calories, Carbohydrate 3.4 g, Fat 0.1 g, Fiber 0.9 g, Protein 0.4 g, Sodium 219.3 mg, Sugar 1.5 g

3 carrots, unpeeled, halved
1 large onion, halved
2 stalks celery, halved
2 cloves garlic, halved
1 teaspoon whole black peppercorns
1 teaspoon salt
4 sprigs fresh thyme
1 sprig fresh rosemary
12 cups water

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