Vegetable Broth - Russell Hobbs RHNPC800P Nutritionist Owner's Manual

VEGETABLE BROTH

There's no need to peel any of the vegetables, even the onions and garlic.
Just trim and scrub or rinse as needed.
3 quarts water
1 pound carrots
7 ribs celery, halved
3 large onions, quartered
10 cloves garlic
1/2 ounce (1/2 cup loosely packed) dried mushrooms
Small bunch parsley
3 large bay leaves
1/2 teaspoon dried thyme leaves
1/2 teaspoon salt (optional)
1. Pour water into Pressure Cooker. Press COOK MODE Button until the
Red Indicator Light next to BROWN is lit. Press the START/STOP Button
until the Green START Indicator Light illuminates and the Red BROWN
Indicator Light flashes.
2. As water begins to heat, add remaining ingredients.
3. Pull Lid Handles apart and set Lid on Pressure Cooker. Slide Safety Lock
to LOCK position. Point Pressure Regulator Knob to PRESSURE.
4. Set PRESSURE MODE for HIGH and COOK TIME for 15 minutes. Press
START Button.
5. When Pressure Cooker beeps three times, STOP Light will illuminate. If
time permits, allow pressure to release naturally (about 20 minutes).
Otherwise, quick-release pressure by holding down QUICK STEAM
RELEASE Button until red Pressure Indicator Rod drops.
6. Slide Safety Lock to UNLOCK. Pull Lid Handles apart and remove Lid.
7. Cool broth slightly. Ladle into large colander set over a large bowl or stor-
age container. Press solids to release all liquid.
8. Divide broth into storage containers and refrigerate for up to 4 days or
freeze for up to 3 months.
Makes about 3 quarts
(15 minutes, high pressure)
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