Pressure Cooker Vegetable Stock Recipes

INSTANT POT VEGETABLE STOCK

Steps:

• Prepare Ingredients: Prepare ingredients as instructed.
• Pressure Cook Vegetable Stock: Place all ingredients in the Instant Pot. Close lid and pressure cook at High Pressure for 15 minutes + 15 minutes Natural Release. After 15 minutes, turn the venting knob to the venting position to release the remaining pressure. Opening the lid carefully.
• Strain the Stock: Strain vegetable stock through a fine-mesh strainer. Let it cool to room temperature and refrigerate.

PRESSURE COOKER VEGETABLE STOCK

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.

PRESSURE-COOKER CHICKEN STOCK

Steps:

• Place chicken and water in an 8 1/2-quart stove-top pressure cooker and bring to a boil over medium-high. Using a ladle, skim impurities and fat that rise to the top. Add vegetables, bay leaf, and peppercorns.
• Lock the lid in place. Over high heat, bring to high pressure. Lower the heat just enough to maintain high pressure and cook for 30 minutes. If time permits, let the pressure decrease naturally, about 20 minutes. Otherwise, quick-release the pressure by setting the cooker under cold running water.
• Remove the lid, tilting it away from you to allow any excess steam to escape. Allow stock to cool slightly. Strain through cheesecloth set over a fine-mesh sieve. Skim off fat if using immediately, or let cool completely (in an ice-water bath, if desired) before transferring to airtight containers. Refrigerate at least 8 hours to allow the fat to accumulate at the top; lift off and discard fat before using or storing stock.

INSTANT POT® VEGETABLE BROTH

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.

SHIITAKE-LENTIL PRESSURE-COOKER SOUP

Steps:

• The day before you make the soup, cover the mushrooms with 2 1/2 Cups water and soak them overnight in the refrigerator.
• The next day, slice the mushrooms and trim off the stems (reserving any leftover water).
• Saute the onions, carrots, and celery in a few tablespoons of canola oil in the pressure cooker with the lid off.
• Once the onions have turned clear and the vegetables are getting soft, add the rest of the ingredients, including the remaining soaking water.
• Seal the lid and turn the heat on high. When the pot starts to whistle loudly, lower the heat until it produces a low, steady hissing.
• Cook for an hour, then turn off the heat and remove the pan from the burner. Let the soup sit for about 15 minutes, or until the pressure button drops. Stir and serve!