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.
Prep Time10 minutes mins
Cook Time50 minutes mins
Total Time1 hour hr
Course: Soup
Cuisine: American
Diet: Gluten Free, Vegan, Vegetarian
Servings: 6
Calories: 17kcal
- 1 medium onion (with peels)
- 2 stalks celery (with leaves)
- 1 medium carrot (with peels)
- 3 garlic cloves
- 1 inch ginger
- 1 cup vegetable scraps (if using)
- 2 bay leaves
- 8-10 pepper corns
- 6 cups water
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.
Calories: 17kcal | Carbohydrates: 4g | Protein: 1g | Fat: 0.1g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.01g | Sodium: 31mg | Potassium: 107mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1762IU | Vitamin C: 3mg | Calcium: 24mg | Iron: 0.2mg