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Bottles of vegetable broth
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5 from 1 vote

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
Cook Time50 minutes
Total Time1 hour
Course: Soup
Cuisine: American
Diet: Gluten Free, Vegan, Vegetarian
Servings: 6
Calories: 17kcal
Author: Smruti

Equipment

Ingredients

  • 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

Instructions

  • 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.

Video

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.

Nutrition

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