Pressure Cooker Vegetable Stock Recipes

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

Ingredients

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)

PRESSURE COOKER BONE BROTH OR CHICKEN STOCK

The difference between bone broth and regular broth, or stock, comes down to the length of the cooking time and the addition of acid to the cooking liquid. They taste very similar, though the bone broth has a slightly more intense flavor and a thicker, silkier texture. They can be used interchangeably in recipes. Really, the main difference is that many people consider bone broth to be therapeutic: The longer cooking time of a bone broth allows the collagen and minerals from the bones and connective tissue to dissolve into the liquid. This is one of 10 recipes from Melissa Clark's "Dinner in an Instant: 75 Modern Recipes for Your Pressure Cooker, Multicooker, and Instant Pot" (Clarkson Potter, 2017). Melissa Clark's "Dinner in an Instant" is available everywhere books are sold. Order your copy today.

Provided by Melissa Clark

Categories cookbook exclusive, soups and stews

Time 1h

Yield 3 quarts

Number Of Ingredients 13

Pressure Cooker Bone Broth or Chicken Stock image

Steps:

If you want to roast the bones first, heat the oven to 450ºF. Lay the bones out on a rimmed baking sheet and roast until well browned, 25 to 35 minutes.
Put the bones (roasted or not) in the pressure cooker pot and add all the remaining ingredients. Cover with 3 to 3 1/2 quarts of water (the water shouldn't come more than two-thirds of the way up the side of the pot). To make regular stock, cook on high pressure for 1 hour if using all chicken or poultry bones, or 2 hours for beef or pork bones or a combination of poultry and meat. For bone broth, cook on high pressure for 3 hours for poultry bones, and 4 1/2 hours for beef, pork, or mixed bones. When making bone broth, you'll know you've cooked it long enough if all the connective tissue, tendons, and cartilage have dissolved and the bones crumble a bit when you poke at them. If this hasn't happened, cook it on high pressure for another 30 minutes and check it again.
Allow the pressure to release naturally. Use the broth or stock right away, or store it in the refrigerator or freezer. Bone broth and regular stock will keep for 5 days refrigerated or up to 6 months frozen.

Nutrition Facts : @context http, Calories 482, UnsaturatedFat 0 grams, Carbohydrate 1 gram, Fat 52 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 0 grams, Sodium 147 milligrams, Sugar 0 grams

Ingredients

3 pounds bones, preferably a mix of meaty bones and marrow-filled bones
3 tablespoons apple cider vinegar
1 1/2 tablespoons coarse sea salt, or to taste
1 to 2 celery stalks
1 large carrot
1 large onion, 2 leeks, or a bunch of leek greens
1 whole clove or star anise pod
2 to 6 garlic cloves
5 to 7 sprigs fresh thyme or dill
5 to 7 sprigs fresh parsley
1 bay leaf
1 teaspoon black peppercorns
2 to 4 1-inch-thick coins peeled fresh ginger (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

Ingredients

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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INSTANT POT VEGETABLE BROTH - DADCOOKSDINNER

Web May 24, 2018 How to Make Instant Pot Vegetable Broth Everything in the pot: Put the roughly chopped vegetables (onions, carrots, celery), the …
From dadcooksdinner.com
Reviews 6
Category Basic Technique
Cuisine American
Total Time 40 mins

Put the onions, carrots, celery, garlic, and parsley in the pressure cooker pot. Sprinkle the peppercorns and salt over the top, then pour in the water.
Lock the lid on the pressure cooker. Pressure cook on high pressure for 5 minutes in both electric and stovetop pressure cookers. (“Manual” or “Pressure Cook” mode for 5 minutes in an Instant Pot.) Let the pressure come down naturally, about 30 more minutes. (Water holds a lot of heat, so it takes a while for the pressure to drop. If you are impatient, quick release the pressure after 20 minutes.)
Scoop the big pieces of vegetables out of the pot with a slotted spoon and discard. Pour the broth through a fine mesh strainer. Use the broth immediately, or portion into 2 cup containers and refrigerate for up to 3 days or freeze for up to 2 months.

Pressure Cooker Vegetable Stock Recipes

PRESSURE COOKER VEGETABLE STOCK

PRESSURE COOKER BONE BROTH OR CHICKEN STOCK

INSTANT POT® VEGETABLE BROTH

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