Recently I ended up with some fresh herbs like thyme, rosemary, etc. and they were put to good use in this vegetable stock. Using a pressure cooker simplifies the process greatly since the cooking time involved is less. You can use the few pieces of leftover vegetables, peels, etc. to make this stock. Using stock in place of water adds a lot of flavor to soups. I usually let the stock cool and then freeze in air tight containers or ziploc bags. Off to the recipe.
Pressure Cooker Vegetable Stock
Easy vegetable stock using the pressure cooker.
Ingredients:
- oil - 1 tsp
- onion - 3/4 cup
- carrots - 2 cups - chopped
- celery - 1 1/2 cups - chopped
- beans - 1 1/2 cups - chopped
- thyme - few sprigs
- bay leaf - 1 or 2
- salt - to taste
- peppercorns - few
- water - 6 - 8 cups
Instructions:
Heat oil and saute onions. Add the rest of the ingredients and pressure cook for about 10 whistles (about 10 - 15 minutes).
Strain the stock and use in soups, etc. or freeze for later once it cools down.
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Pictorial
1. Heat oil and saute onions.
2. Add the rest of the ingredients. Pressure cook for about 10 whistles (about 10 - 15 minutes).
3. Strain the stock and use it in soups, etc. or freeze for later once it cools down.
Vegetable stock ready.
Enjoy!
