This is a great way to make vegetable stock, especially when you’re in a rush! I needed stock fast one night and found this great post.

1-2 tablespoons oil (optional)
2 onions sliced
2 carrots chopped
2 celery sticks chopped
Other vegetables on hand (I used asparagus and cabbage, but you could also use tomatoes, bell pepper, etc.)
1/2 teaspoon peppercorns
Salt

1. Heat the oil in a pressure cooker on high and throw in the onions.
2. Once the onions start to brown after a few minutes add in the other veggies.
3. Add water about 3/4 of the way up the pressure cooker and close.
4. Heat on high until the first whistle, then lower to medium and cook for 15-20 minutes.
5. Let the pressure exit the cooker naturally and strain out the vegetables.
6. If you are not using the stock right away, pour into ice cube trays, freeze, and then store the stock cubes in a ziplock bag.