A handy use for leftover or cheap vegetables when available. Enhance the flavour of your stock by experimenting with different vegetables to create a unique blend.
Ingredients
- 2 large onions, halved
- 4 celery stalks, chopped
- 2 large carrots, chopped
- 200g button mushrooms
- garlic
- 1 tsp whole black peppercorns
- 1 bay leaf
- 2 sprigs thyme
- 6 sprigs flat-leaf parsley
- 2.5 litres water
Instructions
- Begin by placing all the ingredients, excluding the water, into the cooking bowl.
- Add enough water to reach the maximum fill level.
- Secure the cooker lid and pressure cook on high for 15 minutes, allowing for natural pressure release.
- Once the cooking process is complete, allow the stock to cool to a safe temperature before straining it through a fine-mesh sieve. Use immediately or store in the refrigerator.
- For optimal freshness, use the stock within 3 days or freeze it in small, airtight containers for up to 1 month.
