Instant Pot Vegetable Stock

Super easy and packed with flavors, this Vegetable Stock is perfect to make in the Instant Pot. Better than store bought, hands-free, one pot and no baby-sitting!

Use this to deepen the flavor of soups, stews, pastas, gravies etc.

Soup season is here and we are are always ready to make various soups this time of the year.

Soups come in so many forms; the ones with stock and vegetables, the ones with a full body of vegetables and those loaded with cheese and cream. From all the various soups, we totally love our vegetarian hot pot, manchow soup and corn chowder.

One thing that is common in all the soups is the base. We always start with that and build the soup. The base will vary based on preferences and taste. From vegetable stock to chicken stock and from just water to milk; the base does vary a lot. But the most popular base is definitely stock.

Jump to:

• What is Stock
• Why this recipe works
• Ingredients and Substitutions
• Quick Pointers
• How to make this recipe
• Expert Tips and Notes
• Recipes to use Vegetable Stock
• Storage
• Recipe FAQs
• More Soup Recipes
• Instant Pot Vegetable Stock

What is Stock

Vegetable Stock is a flavorful recipe made by boiling vegetables or meat in water. The process includes boiling it for a prolonged period which results in the water becoming super flavorful.

This stock finds application in various recipes including soups, stews, gravies, vegetables, pastas etc.

Stock cubes are easily available in stores but making this at home is unmatched in flavor and freshness. Plus, it only takes a few minutes of active time to put it together and it yields a couple jars that would be great for so many meals!

While there is a lot of literature on what stock is and how it differs from broth; Vegetable stock is now often used interchangeably with Vegetable broth. The naming convention has nothing to do with the actual recipe.

Why this recipe works

• It is easy to make and needs only a handful of vegetables, spices and water. I like to use only three vegetables to make my stock.
• I make it in the Instant Pot to cut down the time that we need to keep an eye on the stock. It makes the recipe hands-free and something that can be made while prepping other things on the side.
• This recipe yields about 6 cups of stock that is perfect to add in curries, soups, pastas etc. I used to make all my toddler's meals with this too.
• This vegetable stock is naturally Vegan, gluten-free and salt-free. It is great to have in the refrigerator for a week or frozen to store longer.
• Homemade vegetable stock tastes so much better than the cubes available in the store. Plus it is easy to customize. Make it with the vegetables that are available.

The same recipe works on stove top too. It only involves boiling everything for about an hour. As we boil on an open flame, it results in lesser quantity of stock than the amount of water that we start with.

Ingredients and Substitutions

• Vegetables: For this recipe we use a handful of vegetables. I like to add onions, celery and carrots to my stock. While more vegetables can be used, there are certain ones to avoid. Together these three give a perfect stock. Add mushrooms, leeks or even peas of you like. However, avoid green beans, cauliflower florets, broccoli florets and cabbage in the stock.
• Ginger, Garlic: Key ingredients to make the stock flavorful and delicious. However, if you want a no garlic version, skip that but add ginger. The stock with ginger is perfect for soups and stews through Fall and Winter.
• Spices: I use minimal spices in this stock recipe. I only add bay leaves and pepper corns. All other spices tend to overpower the vegetables and you get an extra spiced stock.
• Water: I like to use a ratio of 1:2 of vegetables to water to get a flavorful broth. Diluting it further yields a less flavorful stock. However, a ratio of 1:3 might also pass for gravies and pasta.
• Vegetable Scraps: An optional part of the broth, use scraps if you like. Carrot tops and peels, onion covers, celery leaves, stem from cauliflower and broccoli, pea covers etc. These do make the stock flavorful but be mindful to wash them well before using. Leave them out if you do not fancy them.

See the recipe card for detailed ingredient information, measurements and nutrition.

Quick Pointers

• The recipe is perfect with a ratio of 1:2 for vegetables to water. Using more water than that makes the stock diluted and will not have enough flavor as we desire.
• Carrot, onions, celery, ginger and garlic make the body of this stock. Adding these along with peas and mushrooms works best.
• I like to avoid crucifers like cabbage, broccoli and cauliflower florets in the broth. These tend to overpower the broth. However, their stalks do help get a great body to the stock. But use them in moderation.
• Besides, starchy vegetables like potatoes, sweet potatoes etc should be avoided too. They tend to make a dense stock.
• Green beans is a no-no in the recipe. These have a tendency to turn bitter on over cooking and we boil the stock longer to get a perfect flavor. So avoid these.
• Using scraps does give a super flavorful stock. Add them if you like or skip them completely. If using, ensure they are washed well to get rid of any dirt or soil.

How to make this recipe

1- In the Instant Pot add the vegetables and vegetable scraps (if using).

2- Then add ginger, garlic, bay leaves and pepper corns.

3- Next add water to the Instant Pot. Close the lid and pressure cook for 40 minutes. Let the pressure release naturally.

4- Open the lid once the pressure releases.

5- Transfer to a clean jar using a fine mesh strainer. Let the stock cool completely.

6- Store covered in the refrigerator for up to a week.

Expert Tips and Notes

• I like to make the vegetable stock with only three or four vegetables. However, make changes depending on the use. Adding lemongrass stalks for Thai, star anise and sichuan peppers for a spicy Chinese stock etc.
• The stock becomes super flavorful by pressure cooking it for 40 minutes. Alternatively simmer on medium flame for an hour in a thick pot.
• While I keep the broth salt-free, adding some salt to it is an option too. The same goes with more spices.
• Let the stock cool completely before refrigerating. It stays well for a week. To store for longer time, freeze in small portions based on need.

Recipes to use Vegetable Stock

Storage

The stock can be used immediately or stored to use later.

Let the stock cool completely before refrigerating. It stays well in air tight containers for up to a week.

To store for longer time, freeze in small portions based on need. I like to freeze it in ice molds and store them in freezer bags to use as required.

Recipe FAQs

More Soup Recipes

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