PROGRAM Pressure Cook

PRESSURE High

RELEASE Natural

3 cups vegetable scraps (such as carrots, onion, and celery)

1 cup fresh herbs (such as parsley and thyme)

1¹⁄₂ tsp kosher salt

8 cups cold water

1. Place the vegetable scraps and herbs in the inner pot, followed by the water.

2. Cover, lock the lid, and flip the steam release handle to the sealing position. Select Pressure Cook (High), and set the cook time for 1 hour. When the cook time is complete, allow the pressure to release naturally (about 20 minutes).

3. Place a fine mesh sieve over a large bowl. Allow the broth to cool slightly, and then carefully remove the inner pot from the base and strain the stock through the sieve. Set the broth aside to cool to room temperature. Discard the solids.

4. Transfer the strained broth to a sealable glass container. Store in the refrigerator for up to one week, or in the freezer for up to six months.