Add all ingredients and 2 quarts of water to a 6 or 8-quart pressure cooker. Cover and seal the pressure cooker. Using the manual timer, set the pressure cooker to high for 30 minutes. Note: it will take time to come up to pressure with all that water!

Once done, use natural pressure release for 10 minutes. Shut off the pressure cooker. Carefully release any remaining steam and uncover.

Let the stock cool until it is easier to handle. Remove the veggies with a slotted spoon, and then strain the remaining broth through a fine-mesh strainer. You may want to strain twice!

Pour broth into storage containers and let cool completely before covering. Broth can be stored in the refrigerator for up to 5 days. If the broth is unused after 5 days bring it to a boil before using. You can also add salt here to taste, before storing, or add as using.

Combine all ingredients in a very large stockpot and cover with just enough water to cover the vegetables (about 3 quarts).

Bring it up to a boil over medium-high heat and then lower the heat to let the liquid simmer, continuing to cook, adding more water to keep the veggies covered, for at least 1 hour and up to 1-½ hours.

Let the broth cool until it is easier to handle. Remove the veggies with a slotted spoon, and then strain the remaining broth through a fine-mesh strainer. You may want to strain twice!

Pour broth into storage containers and let cool completely before covering. Broth can be stored in the refrigerator for up to 5 days. If the broth is unused after 5 days bring it to a boil before using. You can also add salt here to taste, before storing, or add as using.