In pressure cooker add all ingredients.
Cover vegetables in water by 1 inch. Be careful not to exceed your pressure cookers maximum fill line or capacity.
Turn pressure to high and set for 25 minutes.
Once done, release pressure as instructed by your cookers manual.
Let stock cool a bit and drain through a sieve into large storage bowl. I use one that is freezer and microwavable safe.
Discard all cooked vegetables and herbs leaving just broth.
Use immediately for a recipe or freeze portions for later uses.
Recipe by taylor68too.