Step 1

Place all the ingredients into a large stock pan. If using a pot fitted with a strainer, place the vegetables, herbs, and spices in the strainer and then place in a pan. Cover with water.

Step 2

Over medium heat, bring to a gentle boil. Once small bubbles are forming along the sides of the pan, turn the heat to low, cover the pan, and simmer for 1 to 2 hours.

Step 3

Strain the solids from the broth and discard the solids. Let the stock cool before storing in airtight containers. Use as desired.

Step 4

Place all the ingredients in the inner pot of the pressure cooker. If using a strainer, place the vegetables, herbs and spices in the strainer and then place in inner pot of the pressure cooker. Cover with water.

Step 5

Place the lid on the Instant Pot and be sure your vent knob is sealed.

Step 6

Cook on high pressure for 15 minutes. Hit manual or pressure coo and use the +/- buttons to adjust the cook time to 15 minutes.

Step 7

Once cook time has elapsed, let pressure release naturally.

Step 8

Strain the solids from the broth and discard the solids. Let the stock cool before storing in airtight containers. Use as desired.

Step 9

Place all the ingredients in the slow cooker.

Step 10

Cook on low for 8-12 hours or on high for 5-6 hours.

Step 11

Strain the solids from the broth and discard the solids. Let the stock cool before storing in airtight containers. Use as desired.