Vegetable stocks provide a delicious base for soups, casseroles, and other dishes. When made in the pressure cooker, they are especially fragrant and tasty because the pressure cooker coaxes every bit of flavor from the vegetables. Use this stock for any recipe that calls for chicken or beef stock or broth.
MAKES: about 8 cups
INGREDIENTS:
- 2 tablespoons extra-virgin olive oil
- 4 garlic cloves, minced
- 3 medium onions, quartered, skin left on
- 3 medium carrots, coarsely chopped
- 4 celery stalks (including the leaves), coarsely chopped
- 2 medium Yukon gold potatoes, scrubbed and cut into 1-inch chunks
- ½ pound cremini mushrooms, quartered
- 1 tablespoon tomato paste
- 2 sprigs fresh thyme
- 4 black peppercorns
- 1½ teaspoons salt, plus more if needed
- 7 cups water
INSTRUCTIONS:
- Heat the oil in the pressure cooker over medium-high heat. Add the garlic and saute for 1 minute, or until fragrant. Add the remaining ingredients, lock the lid in place, and cook at high pressure for 12 minutes.
- Release the pressure naturally and remove the lid, tilting the pot away from you to avoid the escaping stearn. Strain the stock through a fine-mesh strainer, discarding the solids. Taste the stock for seasoning and add more salt if necessary. Cool, then transfer to airtight containers and store in the refrigerator for up to 4 days or in the freezer for up to 6 months.
