Just a quick note: a pressure cooker is going to be hot enough to destroy some aromatic flavor compounds found in many ingredients, like onion and garlic. It de

Just a quick note: a pressure cooker is going to be hot enough to destroy some aromatic flavor compounds found in many ingredients, like onion and garlic. It depends on the types of veg you use for stock, but I've had better luck leaving it in a pot for several hours on the lowest heat—it's almost an infusion as opposed to a traditional "stock", but I find that I get way more nuanced flavor out of it that way.