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Pressure Cooked Stock- Vegetable 2















Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber


1 tablespoon vegetable oil
2 medium onions
coarsely chopped
1 clove garlic
minced, opt
3 large carrots
cut in 3-4 chunks
4 stalks celery
cut in 3-4 chunks
1 each parsnips
2 each bay leaves
½ teaspoon thyme
dried, or oregano
6 sprigs parsley leaves
coriander, or basil
8 cups vegetables
½ teaspoon salt
or to taste
2 quarts water


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 sauté 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, sauté the onions until dark brown, about 15 minut es.

Toss in the carrots and celery and sauté 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.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 621g (21.9 oz)
Amount per Serving
Calories 39017% of calories from fat
 % Daily Value *
Total Fat 7g 11%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 813mg 34%
Total Carbohydrate 24g 24%
Dietary Fiber 22g 88%
Sugars g
Protein 27g
Vitamin A 725% Vitamin C 111%
Calcium 20% Iron 30%
* based on a 2,000 calorie diet How is this calculated?


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