Recipe Book

57
the Fast Slow Go
™
BPR680
Vegetable Stock
Prep time: 10 minutes
Pressure cook: 80kPa / 15 minutes* / Natural Release
Slow cook: HI 2 hours / LO 4 hours
Makes: 2.5 litres
Ingredients
2 large onions, unpeeled, halved
4 celery stalks, coarsely chopped
2 large carrots, coarsely chopped
200g 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
2.5 litres (10 cups) 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 and the release setting to NATURAL
to pressure cook OR select SLOW COOK and
adjust the cooking time for HI 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.