VEGETABLE BROTH WITH THE PRESSURE COOKER is essential for many preparations like risotto, stews.
The vegetable broth with the pressure cooker is very easy and quick to prepare with a 15-minute cooking time from the pot’s whistle, saving time and gas compared to the classic preparation.
You will also find the procedure with the multicooker in the recipe.
Vegetable broth and meat broth are classic preparations of Italian cuisine.
- Difficulty: Very easy
- Cost: Very affordable
- Preparation time: 10 Minutes
- Portions: 4 cups of vegetable broth
- Cooking methods: Pressure Cooker
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for vegetable broth in a pressure cooker:
- 2 carrots
- 2 celery stalks
- 1 potato (large)
- 1 light zucchini
- 7 cherry tomatoes
- 1 yellow onion
- 1 clove of garlic
- 1 bunch parsley
- 6 cups water
- to taste coarse salt
Tools for vegetable broth in a pressure cooker:
- 1 Pressure Cooker
- 1 Strainer/Colander
- 1 Knife
Steps for preparing and cooking vegetable broth with the pressure cooker:
First, prepare the vegetables:
– Peel the carrots and cut them in half
– Peel the potato, wash it well and cut it in half
– Peel the onion and cut it into wedges
– Wash the celery stalks, remove the strings and cut them into pieces
– Remove the flower from the zucchini, wash it and cut it in half
– Peel the garlic
– Wash and dry the cherry tomatoes (alternatively, you can use a large tomato and cut it in half).
– Wash and dry the parsley.
When all the vegetables are ready, put them in the pressure cooker, add 6 cups of cold water, and season with coarse salt.
Close the pressure cooker, place the pot on a medium burner, turn the gas on high, and when you hear the whistle or the leverblock rises, indicating that the pot is under pressure, lower the gas and cook for 15 minutes.
When the cooking time is up, turn off the gas, let the steam out by turning the valve, and when the leverblock lowers you can open the pressure cooker.
Remove the vegetables and strain the broth with a strainer covered with a towel or use gauze, put the broth in the pot, adjust the salt, and use it for your preparations.
Use the vegetables to make a healthy cooked vegetable salad seasoned with a drizzle of oil.
IN THE MULTICOOKER:
Cooking times and ingredients remain the same, for cooking use the pressure cook or stew program.
Tips:
By adding 6 cups of water, you will get 4 cups of vegetable broth after cooking.
