40 minutes instead of 3 hours babysitting the stovetop? Sign us up.
has that appeal. And one of the best uses of the popular pressure cooker is making homemade stock in a fraction of the time as the stovetop stuff. Think 40 minutes instead of three hours, totally hands-off so you don’t have to keep an eye on how much it’s reducing. But getting the balance of flavors right is key, otherwise you end up with sweet carrot water, or cloudy celery juice.
We tested with different ratios, and found that too many carrots can make a veg stock super sweet and overpowering. You need the celery to balance that sweetness and round everything out. These aromatics disappear into the stock and end up complementing what you’re cooking later, whether it’sChicken stock, so nice and clear!Another little step that makes a huge difference. Add all the ingredients, and then use the Instant Pot’s sauté function to simmer everything for a few minutes.
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