Recipe Book

57
the Fast Slow Go
™
BPR680 USC B21
Vegetable Stock
Prep time: 10 minutes
Pressure cook: 12.0 psi / 15 minutes* / Natural Release
Slow cook: HI 2 hours / LO 4 hours
Makes: 10 cups (2.4 liters)
Ingredients
2 large onions, unpeeled, halved
4 celery stalks, coarsely chopped
2 large carrots, coarsely chopped
8 oz (225g) button mushrooms, halved
1 head of garlic, cut in half crosswise
1 teaspoon whole black peppercorns
1 bay leaf
2 sprigs thyme
6 sprigs flat-leaf parsley
10 cups (2.4 liters) water, approximately
Method
1. Place all the ingredients except the water in the
cooking bowl. Add enough water to come to the
maximum fill level. Close and lock the lid.
2. Select STOCK and adjust the cooking time to
15 minutes to pressure cook OR select SLOW
COOK and adjust the cooking time for HI to
2 hours or LO to 4 hours and press START.
3. When cooking has completed, let the stock cool
until safe to handle then strain through a fine-
mesh sieve. Use immediately or refrigerate. Use
within 3 days or freeze in small, airtight containers
for up to 1 month.
*Cooking time excludes the building and releasing
of pressure.