Step 1

Add the onion, carrots, and celery to the pressure cooking pot. Add the peppercorns, bay leaf, and water to completely cover the vegetables. Close and lock the lid.

Step 2

Select High Pressure and 15 minutes cook time.

Step 3

When the cook time ends, turn off the pressure cooker. Allow the pressure to release naturally. When the valve drops, carefully remove the lid.

Step 4

Strain the stock through a fine-mesh strainer. Store in the refrigerator for 2 to 3 days, or freeze for up to 3 months.