Serves: 9
Total Calories: 77
Combine all ingredients in a pressure cooker. Lock lid and bring to full pressure over high heat. Reduce heat to maintain pressure and cook for 12 minutes. Quick-release pressure. Remove lid. Strain stock into a large bowl or pot. Discard vegetables, and seasonings. Store, covered, in the refrigerator for up to 3 days or in the freezer for up to 3 months. Use in any recipe calling for vegetable bouillon, broth, or stock.
This Vegetable Stock recipe is from the Cook'n Under Pressure Cookbook. Download this Cookbook today.
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