Are you tired of bland, store-bought stocks that lack depth and flavor? Prepare to revolutionize your cooking with this incredible Garlic Parsley Stock that's not just a recipe, but a culinary game-changer! Using a pressure cooker, you'll transform simple vegetables into a rich, aromatic liquid gold that will elevate every dish you create. Whether you're a home cook or aspiring chef, this stock will become your secret weapon in the kitchen, delivering professional-level flavor in a fraction of the traditional cooking time.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: American
Serves: 6 cups
Ingredients
- 1 onion, quartered
- 4 cloves garlic, smashed
- 1 cup fresh parsley
- 2 carrots, chopped
- 2 celery stalks, chopped
- 10 cups water
- Salt to taste
Instructions
- Begin by gathering all the ingredients: 1 onion, 4 cloves of garlic, 1 cup of fresh parsley, 2 carrots, 2 celery stalks, 10 cups of water, and salt to taste.
- Prepare the vegetables: Quarter the onion, smash the garlic cloves with the flat side of a knife, chop the carrots into small pieces, and chop the celery stalks into small pieces as well.
- In a large pressure cooker, add the quartered onion, smashed garlic, chopped carrots, chopped celery, and fresh parsley.
- Pour in 10 cups of water into the pressure cooker, ensuring that all the vegetables are submerged.
- Season the mixture with salt to taste. Start with a small amount, as you can always adjust the seasoning later.
- Secure the lid on the pressure cooker, making sure it is properly sealed.
- Turn the heat to high and bring the pressure cooker to high pressure. This may take a few minutes.
- Once the cooker reaches high pressure, reduce the heat to maintain that pressure and set a timer for 30 minutes.
- After 30 minutes, turn off the heat and allow the pressure to release naturally. This may take an additional 10-15 minutes.
- Once the pressure has fully released, carefully remove the lid from the pressure cooker.
- Using a fine mesh strainer or cheesecloth, strain the stock into a large bowl or pot, discarding the solids.
- Taste the stock and adjust the seasoning with more salt if necessary.
- Let the stock cool to room temperature before transferring it to storage containers. It can be stored in the refrigerator for up to a week or frozen for longer storage.
- Your Garlic Parsley Stock is now ready to be used in soups, stews, or any recipe that calls for vegetable stock!
Tips
- Use fresh, high-quality vegetables for the most robust flavor profile
- Don't skip smashing the garlic - it releases more intense aromatics
- For a deeper color, consider slightly caramelizing the vegetables before adding water
- Salt conservatively during cooking; you can always adjust seasoning later
- Strain the stock through a fine-mesh strainer lined with cheesecloth for crystal-clear results
- Freeze stock in ice cube trays for convenient, portioned use in future recipes
- For maximum flavor extraction, ensure vegetables are roughly chopped to increase surface area
- Store stock in airtight containers and use within 5-7 days refrigerated, or freeze for up to 3 months
Nutrition Facts
Calories: 20kcal
Carbohydrates: 4g
Protein: 1g
Fat: 0g
Saturated Fat: 0g
Cholesterol: 0mg
