Instant Pot Vegetable Stock

5 from 1 vote

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.

Prep Time10

Cook Time50

Total Time1

Course: Soup

Cuisine: American

Diet: Gluten Free, Vegan, Vegetarian

Servings:

Calories: 17kcal

Author: Smruti

In the Instant Pot add the vegetables and vegetable scraps (if using).
Then add ginger, garlic, bay leaves and pepper corns.
Next add water to the Instant Pot. Close the lid and pressure cook for 40 minutes. Let the pressure release naturally.
Open the lid once the pressure releases.
Transfer to a clean jar using a fine mesh strainer. Let the stock cool completely.
Store covered in the refrigerator for up to a week.

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.