Vegetable Stock

(Ready in about: 55 min | Servings: 10)


Ingredients:



2 onions; chopped

2 carrots; chopped

4 garlic cloves

10 peppercorns

2 bay leaves

8 cups cold water, filtered

1 cup bell pepper; chopped

2 cups celery; chopped

1 cup kale

A handful of rosemary

A handful of parsley

Salt to taste


Directions:


In the pot, add onions, carrots, parsley, bay leaves, garlic, kale, celery, rosemary, and peppercorns; top with cold water. Seal the pressure lid, press Pressure, setto High, and set the timer to 15 minutes; press Start.

Release pressure naturally for 15 minutes, then release the remaining pressure quickly. Use а wide and shallow bowl to hold the stock you strain through аfine-mesh strainer.

Allow cool to room temperature. Seal into jars and place in the refrigerator for а maximum of 2 weeks.