Ingredients

  • Serves 6
  • 6 cups water
  • 1 onion, quartered
  • 3 carrots cut into large chunks
  • 3 stalks celery, cut into large chunks 3 cloves garlic
  • 2 bay leaves
  • 1/4 tsp. black peppercorn
  • 8 cups chopped vegetables, such as: asparagus, broccoli ,corn cobs (break in half), leeks, potatoes, parsnips, zucchini, mushrooms, or more onions, carrots, and celery.
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Preparation Instructions

1.Heat water and add all ingredients in a deep pressure cooker.

2.Close and lock the lid in place. Heat on high until pressure builds and the indicator rod rises to maximum pressure.

3.Turn down the heat, and cook for 10 minutes.

4.Turn off the heat, and remove the cooker from the heat source.

5.Release pressure by slowly pushing the release on the handle.

6.Once all pressure is released, open the lid.

7.Cool, separating the broth from the vegetables. Pressure vegetables to release the liquid.

8.Refrigerate up to 3 days or freeze for up to 4 months.

9.For even more flavor: add in 1 Tbsp. soy sauce, or 1-2 tsp. tomato paste, or 1/4 cup dried mushrooms.