Ingredients

  • 2 large onions, unpeeled, halved
  • 4 stalks celery, cut into 1″ pieces
  • 2 large carrots, peeled, cut into 1″ pieces
  • 8 ounces (200g) crimini or button mushrooms, halved 1 head of garlic, halved crosswise
  • 1 teaspoon whole black peppercorns
  • 1 bay leaf
  • 2 sprigs fresh thyme
  • 6 sprigs Italian parsley
  • 2.5 quarts (2.5L) cold water

Instructions

  1. Add all the ingredients to the cooking bowl.
  2. Select PRESSURE COOK or SLOW COOK STOCK. If pressure cooking, adjust cooking time to 15 minutes.
  3. When cooking has completed, let stock cool until safe to handle then strain through a fine-mesh sieve. Use immediately or refrigerate overnight. Use within a few days or freeze in small, air-tight containers for up to 1 month.

PRESSURE COOK: 12.0 psi / 15 min / Natural
SLOW COOK: 4–6 hours HI, 6–8 hours LO