VEGETABLE BROTH

MAKES 7 CUPS
Making your own low-sodium vegetable broth has never been easier. Just combine vegetables and
herbs and let the pressure cooker do all the work. You’ll discard the cooked vegetables since they’ve
already given all their flavor to this delicious broth.
Total prep, cooking, and pressure release time: 1 hour 27 minutes
1 medium onion, coarsely chopped
2 medium ribs of celery, leaves discarded, cut into 1-inch pieces
2 medium carrots, cut into 1-inch strips
1 medium leek, trimmed, halved, and cut into 1-inch pieces
1 cup button mushrooms, quartered
½ teaspoon dried thyme, crumbled
2 sprigs of fresh Italian (flat-leaf) parsley (about 2 inches long)
1 medium dried bay leaf
10 whole black peppercorns
¼ teaspoon salt
7 cups water
1. Combine all the ingredients in the pressure cooker. Secure the lid. Cook on high pressure for 30
minutes. Allow the pressure to release naturally.
2. Pour the broth through a fine-mesh sieve into a deep bowl. Discard the solids. Cover and refrigerate
for up to one to two days, or freeze.
COOK’S TIP ON MAKING STOCK OR BROTH IN A PRESSURE COOKER: Let the pressure
cooker do all the work and make flavorful rich stocks and broths. Fill the pressure cooker, typically
about two-thirds full. Don’t exceed the max fill line. Allow the pressure to release naturally. Depending
on your model, use either the high-pressure setting or the soup setting.
COOK’S TIP ON CELERY LEAVES: You can eat and enjoy both the celery ribs and leaves in many
dishes, but the leaves are more strongly flavored than the ribs and can be somewhat bitter. The leaves
are discarded when making stock and some other dishes due to their stronger flavor. The bitterness can
be especially evident in stock or broth because of the longer cooking time. It’s your choice when
making a salad and many other dishes. If you enjoy the flavor of celery leaves, by all means use them.
If making a stock or broth, though, be sure to remove and discard celery leaves.
PER SERVING
Calories 5
Total Fat 0.0 g
Saturated Fat 0.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.0 g
Monounsaturated Fat 0.0 g
Cholesterol 0 mg
Sodium 93 mg
Carbohydrates 1 g
Fiber 0 g
Sugars 0 g
Protein 0 g
Dietary Exchanges
Free