Reduce food waste and use your leftover summer corn cobs to make a delicious corn broth. This vegetable stock is made in the pressure cooker and results in a flavorful broth for soups, risottos or sauces.
Add all ingredients except water into the pressure cooker, breaking celery and carrots as necessary to fit.
Pour water over all ingredients but make sure it does not rise above the maximum capacity of your pressure cooker.
Close and seal the pressure cooker. Cook on high pressure for 45 minutes. Do a natural release after about 15 minutes.
Strain out solids and discard, saving the liquid.
Notes
I use a 6 qt pressure cooker for this recipe and everything fits perfectly. If yours is smaller, you may need to chop things up smaller or use less water.
Do not fill above maximum capacity of your pressure cooker.
Store in the fridge for up to 7 days.
Store in the freezer for up to 6 months.
To make on a stove top, bring to a boil and then reduce heat to a simmer and allow to cook for 1-2 hours. Then strain out solids and store liquid.
To make in a slow cooker, add all ingredients and cook on high for 4 hours or on low for 8 hours. Then strain out solids and store liquid.
No need to defrost aromatics from the freezer before starting the broth.
Measurements for ingredients do not need to be exact, but I recommend using at least the amounts listed for a flavorful broth.