Vegetarian & Vegan-friendly stock to substitute chicken stock
Made with nutritious real, whole food (use up your leftover veggies!)
Adds an extra depth of flavors and texture to your soups, sauces, or dishes
Instant Pot Vegetable Stock Experiment
What we look for in a great Homemade Veggie Stock?
Balanced flavor: not too sweet, bitter, or pungent
Nice color – depending on what you’re planning to use the stock for
Right amount of ingredients to water ratio (won’t come out too watery or thick)
Pressure Cooker Vegetable Stock Experiment:
We conducted 6+ tests with Homemade Vegetable Stock using different cooking times & cutting methods in our Instant Pot Electric Pressure Cooker.
Here are the Instant Pot Vegetable Stock Experiment Results:
The longer the better? Not necessary.
For experiment’s sake, we wanted to see what happens if we leave the vegetable stock in Instant Pot for a couple of hours. So we left the house for 3 hours, and came back to check out the veggie stock.
The stock was real bitter and very dark in color. It tasted like veggies that have turned bad. It doesn’t taste fresh anymore.
Instant Pot Vegetable Stock Experiment Conclusion
We prefer the “30 mins+QR Roughly Diced” version the most. It has brought out the sweetness from the carrots & celery, but not overly sweet to offset the flavor balance. It also has a nice brown color.
Also, don’t cook the vegetable stock (or let it sit in Instant Pot) for too long. The taste will go weird and loses the fresh veggies flavors!!
Time to make Vegetable Stock in Instant Pot!
5 from 9 votes
Instant Pot Vegetable Stock
Make Healthy Instant Pot Vegetable Stock Recipe (Pressure Cooker Vegetable Stock). Super easy & quick homemade veggie stock made with real, whole food.
Prepare Ingredients: Prepare ingredients as instructed.
Pressure Cook Vegetable Stock: Place all ingredients in the Instant Pot. Close lid and pressure cook at High Pressure for 15 minutes + 15 minutes Natural Release. After 15 minutes, turn the venting knob to the venting position to release the remaining pressure. Opening the lid carefully.
Strain the Stock: Strain vegetable stock through a fine-mesh strainer. Let it cool to room temperature and refrigerate.
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