Instant Pot Vegetable Stock

3 standard portions

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Ingredients

• 3 tbsp olive oil ((42g))
• 2 onions ((220g) roughly chopped)
• 4 garlic cloves ((12g) halved)
• 1 tbsp tomato puree/paste ((15g) optional)
• 2 large carrots (chopped)
• 2 celery stalks
• 1 large leek (sliced)
• 1 cup dried mushrooms ((96g) optional or use normal mushrooms)
• 6 sprigs fresh thyme
• 3 bay leaves
• 1 tbsp peppercorns ((10g))
• ½ cup fresh parsley ((30g))
• 1 tbsp dried parsley ((2g) optional)
• 8 cups hot water ((1.89 litres) or 2 quarts)
• 1 tsp pink salt ((6g) optional)

Method

1. Switch your unit on, add the oil and select the "saute" button.
2. Proceed to add the onion, garlic then saute until soft and translucent (don't allow to burn).
3. Select cancel so you are using only the residual heat. Then add the tomato paste (if using) and begin to stir and combine with the onion and garlic.
4. Add the rest of the ingredients (excluding the water) and stir for a few minutes.
5. Switch the unit back on and add the water, select "pressure cook" adjust the +/- to 25 minutes and adjust the knob to "sealing".
6. Once cooked leave the pressure cooker to do a natural release (should take about 10 minutes)
7. Allow to completely cool before using a fine mesh strainer to drain off the stock.
8. Pour into a container of your choice and refrigerate or freeze down.
9. Now it's time to preheat the stock pot with the olive oil on medium heat.
10. Once heated add your onion and garlic to saute until lightly browned.
11. Once tanned, add the tomato paste and continue to saute on low heat for another 2 minutes.
12. Incorporate the outstanding, vegetables, herbs and spices while stirring all the while.
13. Finally add the water, add enough so that the veggies are completely saturated in water. Feel free to add more if required.
14. Leave the pot to simmer under low heat for 1 hr 30 minutes
15. Once cool, pour the mixture into a cheesecloth or mesh strainer. If using a cheesecloth use your hands to strain out the excess liquid.
16. Store in a container of your choice, refrigerate or freeze and discard the vegetable pulp.