VEGETABLE, CHICKEN OR BEEF STOCK INSTAPOT

Ingredients for chicken broth

• 4 quarts of water

• 2 pounds of chicken bones

For beef broth

• 4 quarts of water

• 2 pounds of beef bones

For vegetable broth

• 4 quarts of water

• 3 large carrots, peeled and cut into 3-inch pieces

• 3 celery stalks, cut into 3-inch pieces

• 1 large parsnip, peeled and diced into 1/2-inch pieces

• 1 large turnip, peeled and diced into 1/2-inch pieces

• 1 large sweet potato, peeled and diced into 1/2-inch pieces

• 1 large sweet onion, unpeeled and quartered

• 2 teaspoons dried dill or 2 tablespoons chopped fresh dill

• 2 teaspoons dried parsley or 2 tablespoons chopped fresh parsley

Preparation

1. Place the water in the OAP

2. Place the stock bones or vegetables in a mesh bag. You can use more than one bag if necessary. Secure it by tying a knot at the top, then place it in the water. If not using a mesh bag, place all ingredients in the OAP.

3. Lock the lid and close the pressure valve. Cook for 60 minutes using the manual high pressure mode. Naturally release the pressure for 45 minutes, then manually release the pressure.

4. Remove the net bag from the broth.

5. Strain the broth if desired.