I love the Nourishing Vegetable Broth recipe on my blog, however I wanted to come up with a simple stock recipe that included ingredients I typically have in the fridge. This stock comes together in 15 minutes at high pressure in an instant pot or pressure cooker, and is chock full of amazing flavour. It is a wonderful way to make use of carrot tops, which we often bring home from the market. If you don’t have a pressure cooker or instant pot you can easily make this stock on the stove top, it just takes a bit more time. But the resulting flavour is well worth the time invested, and making your own stock allows you to control the level of salt and ingredients included.
Feel free to play around with the veggies you add, I tend to stick with these core ingredients but you could easily add any odds and ends you have in the crisper. Stock is a great way to make use of leftover kale stems, if you have.
1 large onion, peeled and cut in quarters
1 small head garlic
1 green onion
2 stalks celery
1 large parsnip
2 large carrots
Large handful of carrot greens or parsley
2 bay leaves
1 Tbsp dried savory
1 Tbsp sea salt
1 Tbsp black peppercorns
12 cups water
Combine ingredients in a pressure cooker and bring to full pressure for 15 minutes. Quick-release and set aside. Alternatively, you can combine ingredients in a large stockpot and bring to a boil, lowering heat to simmer for 1½ hours. Once the stock is done, using either of the two techniques above, strain and either use immediately or store in mason jars in the fridge for later use.