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MAKING VEGETABLE BROTH IN A PRESSURE COOKER

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In addition to the basic vegetables used for making vegetable broth—onion, carrot, and celery—we found both cauliflower and tomato were also key. The cauliflower adds an important hearty, nutty flavor that forms the base flavor of the broth, while fresh tomato adds bright acidity along with a little color.

Since you are relying on humble vegetables (and some aromatics), it is important to eke as much flavor as possible out of them. Browning some in the pot before adding the liquid boosts the broth’s flavor and color, while sautéing the garlic before adding the remaining ingredients mellows its harshness.

Adding a good dose of salt to the pot before cooking is very important when making vegetable broth. Not only does the salt season the broth as it cooks, but it also helps draw the moisture and flavor out of the vegetables and herbs.

Be careful not press on the solids when straining vegetable broth. If you press too hard, the softened vegetables will be forced through the strainer, which will make the broth cloudy and thick. Just let the solids sit in the strainer and drain naturally.