SUPER FAST / FEWER THAN 10 INGREDIENTS / QUICK RELEASE / GLUTEN-FREE / FREEZES WELL
Turmeric Broth
Makes 5 cups
This one’s a hybrid, a broth mixed with a stock, or a stock made from a broth. It’s really a sipping drink, maybe for sick-room care or on a day off when you need a little me-time. That said, you can also use the broth in any of the Asian- or Caribbean-inspired recipes in this book, provided they also have coconut milk in the mix.
Fresh turmeric has become so popular that it even shows up in our rural supermarket. Look for compact, plump pieces with tight skins, free of too many black spots, and certainly with no squishy bits. We suggest storing the broth in ½-cup increments in the freezer, so you can easily serve up a little dose when you need it.
1 quart (4 cups) chicken broth
1 cup regular or low-fat coconut milk
½ cup chopped fresh turmeric (no need to peel)
2 medium garlic cloves, peeled and smashed
½ teaspoon table salt
1. Put all the ingredients in a 3-, 6-, or 8-quart cooker. Lock the lid onto the pot.
2.
Set the machine for: PRESSURE COOK
Set the level for: MAX
The valve must be: 
Set the time for: 3 minutes with the KEEP WARM setting off
If necessary, press: START
Set the machine for: PRESSURE COOK or MANUAL
Set the level for: HIGH
The valve must be: Closed
Set the time for: 5 minutes with the KEEP WARM setting off
If necessary, press: START
3. Use the quick-release method to bring the pot’s pressure back to normal. Unlatch the lid and open the cooker. Strain its contents through a fine-mesh sieve like a chinois (or through a colander lined with a double thickness of cheesecloth) and into a large bowl or a heat-safe pitcher. Serve warm—or store, covered, in the refrigerator for up to 1 week, or in the freezer for up to 6 months.