Instant Pot Vegetable Stock Recipe

This homemade vegetable stock is not only super easy to make in your Instant Pot, but it's more nutritious than the store-bought stuff. Plus, you can save money by using veggies or scraps you already have on hand!

Course Ingredient

Cuisine American

Prep Time 10

Cook Time 30

Pressure Release Time 20

Total Time 1

Servings cups

Calories 18kcal

Author Jill Nystul

Equipment

Electric pressure cooker

Ingredients

8 cups water
2 cloves garlic peeled and chopped
2 bay leaves
8 whole peppercorns
6 sprigs fresh parsley
4 sprigs fresh thyme
4 celery stalks chopped
4 carrots chopped
2 green onions sliced
1 tsp sea salt or to taste

Instructions

Start by roughly chopping the veggies into chunks.
Add the water and all the stock ingredients EXCEPT the salt to your Instant Pot.
Close the lid, select the Soup function, and set the timer for 30 minutes.
When the timer goes off, allow the pressure to release naturally (about 15-20 minutes).
Remove the lid and use a slotted spoon or strainer to separate the solids from the stock, then add the salt and stir.
Pour the finished stock into an airtight container and refrigerate for up to one week (or freeze for longer).

Notes

The veggies and herbs listed above will yield a good basic stock, but you can add other vegetables depending on what you have!

Nutrition