1/2 cup (125 ml) cauliower orets
1/2 cup (125 ml) baby carrots
1/2 cup (125 ml) sliced celery
1/2 cup (125 ml) yellow onion
1/2 medium red bell pepper cut in 1” (2.5 cm) pieces
• Place a rack into the Base of the Pressure Cooker.
• Pour in water.
• Combine all ingredients in an ovenproof casserole dish, cover
and place on top of rack.
• Cover the Pressure Cooker and cook for 2 minutes.
• Use Quick Pressure Release.
• Serve.
Beef Broth
2 onions, chopped
2 carrots, cut in quarters
2 celery stalks, cut in quarters
4 cloves garlic, peeled
5 cups (1250 ml) water
½ cup (125 ml) dry white wine
3 peppercorns
2 lbs. (1 kg) meaty beef bones
• Brown onions, garlic, carrots and celery in a frying pan. Place in
the Removable Cooking Pot.
• Add remaining ingredients, cover and cook for 25 minutes.
• Use Slow Pressure Release method.
Chicken Broth
2 onions, chopped
2 carrots, cut in quarters
2 celery stalks, cut in quarters
5 cups (1250 ml) water
1 bay leaf
2 lbs. (1 kg) chicken parts
• Brown onions, carrots and celery in a frying pan. Place in the
Removable Cooking Pot.
• Add remaining ingredients, cover and cook for 25 minutes.
• Use the Slow Pressure Release method.
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