Homemade Vegetable Stock in Pressure Cooker
Vegan, GF, Low-Sodium Vegetable Broth, packed with nutrients, and ready in just 20 minutes!
Vegan, GF, low-sodium, and surprisingly healthy.. this Vegetable Stock just needs 20 minutes of cooking and has ton of flavor to make all of your winter soups and stews even more delicious!
The best part of making vegetable stock at home? You can really use any veggies/flavors of your choice and can still keep it low-fat and low-sodium. Bonus?! Without any preservatives and needs just 20 minutes start to finish! How good does that sound?
In my kitchen, every soup starts with a batch of vegetable stock (if I don't have some frozen already). To save time, I often make stock in pressure cooker. Pressure cooker not only saves time but also preserves the nutrients very efficiently. So today I thought to share my favorite stock recipe with you all! Plus, I'm also sharing some homemade secrets which make homemade vegetable broth much more than just soup-flavor-enhancer.
Honestly, in my home, homemade vegetable stock (or broth) is much more than just a flavor-enhancer for soups and stews. I'm fan of making a big pot of pressure cooker stock every weekend during winters. A part of which certainly goes in flavoring soups and a part I freeze to use during the weekdays... plus a part we sip when just fresh out of the pressure cooker. No kidding! Fresh made vegetable stock is potent source of veggie nutrients and is popular remedy for common cold weather symptoms.
I fortify my homemade vegetable stock with fresh ginger, turmeric, and some herbs. These warm spices make veg stock a "winter health tonic". Sip a 1/2 cup of this soup and say good bye to all common winter weather symptoms!
Let me quickly sum-up the benefits of this Homemade Veg Broth:
1. Use it to flavor soups, stews, and even to cook flavorful pot of rice.
2. It is vegan, gluten free, low in fat (just a tsp oil) and has low sodium per serving.
3. Ginger, thyme, citrus (lime-Vitamin-C), and turmeric give this vegetable stock "winter health tonic" qualities. Sip a hot cup, just like tea to combat cold.
4. In hurry, heat a few cups of stock, add a tablespoon low-sodium miso paste, buckwheat noodles, some tofu, and chopped tomatoes to serve healthy and comforting Ginger-Miso Noodle Soup for dinner.
5. Freeze the extra stock to use for weekday dinner.
Vegetable stock is very forgiving by nature. You can really use any vegetables of your choice. Like I love replace:
1) Spinach with a bunch of fresh Kale Leaves.
2) Add a small stalk of lemon-grass instead of lime juice for lemony aroma without lemon taste.
3) Replace onion with sweet leeks for a sweeter tasting veggie stock.
4) Add some garlic and black pepper for a sharp peppery vegetable stock.
I hope this veg stock recipe will help you make lots of homemade healthier soups this winter.
Wish you a happy and healthy week ahead. -Savita
Now you have the stock! Let's make soups!! :)
Homemade Vegetable Stock in Pressure Cooker
- Vegetable Stock
- 2 Tomatoes (medium size, quatered)
- 2 Carrots (medium, rough chopped)
- 2 Cup Spinach (2 generous handfuls)
- 1/2 Yellow Onion
- 1 Celery (stalk, rough chopped)
- 1 inch Ginger (small chopped)
- 2 tbsp Lime (juice, adjust per taste)
- 1 tsp Olive Oil (use oil spray to use less oil)
- 1/2 tsp Salt
- 1/2 Cup Cilantro (small bunch, stems and leaves)
- 1 inch Turmeric (fresh root, optional)
- 2 Thyme (sprigs, or use oregano, both optional Or 1/4 tsp Indian ajwain)
- 6 Cup Water
- Winter Vegetable Broth
- Mint (as per taste)
- Lime (juice, as per taste)
- 1. In pressure cooker pot, heat 1 teaspoon olive oil. (You can also use canola or just a spray or two of oil). Add onion, carrots, chopped tomatoes, and celery. Saute until onions and tomatoes are soft. (3-4 minutes). Now, add thyme, ginger, lime juice, cilantro, spinach, salt, and water then combine well.
- 2. Place the lid of cooker and cook on high heat until pressure builds (if your cooker has pressure indicator then until first whistle). Now, lower the heat to medium-high and cook for 8 minutes.
- 3. After 8 minutes, (6-7 whistles), switch-off the heat. Leave the cooker aside for 10 minutes until pressure is fully realized. Once pressure realized, open lid, and pass the contents of pot through a fine-mesh or food mill. Discard the solids.
- 4. Store stock/broth in air-tight container in refrigerator for up-to one week. Or let it cool completely and the freeze in small portions for up-to 6 months.
- 5. For Medicinal Broth, Add some lime juice, crushed mint leaves in fresh made hot stock. Taste and adjust salt if needed. Drink 1/2 cup at time to help with cold or to simply warm-up in cold weather.
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