*Cups of vegetables options*
potato peelings broccoli stalks zucchini celery chunks and leaves parsnip chunks, peelings and trimmings carrot chunks, peelings, and trimmings wilted celery and carrots onion leek greens scallions parsley, dill sprigs, leaves or stems cilantro, basil sprigs, leaves, or stems wilted lettuce and watercress turnips (always best to peel them) bay leaf or a few pinches of dried herbs
Yields approximately 1 1/2 quarts
This stock is at its best when used within 2 to 3 days. It loses a good deal o f flavor once it's frozen.
Avoid beets, onion peels, turnip peels, and members of the cabbage family. The y either discolor the stock or simply give it too strong an aroma or flavor.
Directions: Heat the oil in the cooker and saute the onions and garlic (if using) over medi um heat, stirring frequently, until golden brown, about 5 to 6 minutes. For a richer stock of darker color, saute the onions until dark brown, about 15 minut es. Toss in the carrots and celery and saute an additional minutes. Add the p arsnips, bay leaves, thyme or oregano, herbs, chopped vegetables, and salt, wit h just enough water to reach the maximum capacity advised by the manufacturer. Stir carefully to scrape up any browned bits of onion sticking to the bottom o f the pot.
Lock the lid in place and over high heat bring to high pressure. Adjust the he at to maintain high pressure and cook for 10 minutes. Let the pressure drop na turally, about 7 to 10 minutes, or use a quick release method. Remove the lid, tilting it away from you to allow any excess steam to escape. Allow the stock to cool slightly. Strain into a large storage container. cover and refrigera te until needed.