Pressure Cooked Vegetable Broth
I always use the same base of vegetables for my veggie broth. Vegetable additions depend on what I'm cooking that week and the trims leftover in my fridge! Do you tend to throw out veggies that are at the end of their freshness? Don't throw them away! Produce like slightly wilted green leafy vegetables are a great addition to your veggie broth. Use your judgement - if it's moved into the rotting category, then skip it...
Ingredients
- 3 carrots scrubbed and cut into 3 chunks
- 2 parsnips scrubbed and cut into 3 chunks
- 3 celery stalks scrubbed and cut into 3 chunks
- 1 onion quartered with skin on
- 2 cloves garlic smashed slightly with side of knife, with skin on
- 1 2-inch piece of kombu
- 2 bay leaves
- handful of parsley
- 2 scallions coarsley chopped
examples of additional vegetables to add (fill your pressure cooker with vegetable to the minimum line):
- thyme sprigs, oregano or any other herbs you like
- broccoli stems chopped into chunks
- wilted green leafy vegetables such as kale, Swiss chard, lettuces, collards
- unused stems from kale, Swiss chard, etc.
- mushrooms and/or mushroom stems
- asparagus ends
- fennel and/or fennel fronds
- potatoes and/or sweet potatoes with skin on
- leeks
Instructions
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Wash vegetables well and put in pressure cooker. Fill pressure cooker with vegetables, kombu and bay leaves to the minimum fill line. Add water to the maximum fill line.
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Bring to maximum pressure over high heat. On jiggle top pressure cookers, the pressure cooker will lock and the jiggle top will begin jiggling/dancing. Reduce heat to medium so the top jiggles steadily. Cook at high pressure for 10 minutes. Turn off heat and allow pressure to come down naturally. Pressure cooker will unlock when pressure is down.
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Carefully, take off lid by angling the lid away from your face. Very hot steam will escape (and not the feel good kind). Strain broth through a mesh strainer. Pour into mason jars and store in refrigerator for up to 5 days. Freeze for up to 3 months.