Instant Pot Vegetable Stock

Make Healthy Instant Pot Vegetable Stock Recipe (Pressure Cooker Vegetable Stock). Super easy and quick homemade veggie stock made with real, whole food.

Make Healthy Instant Pot Vegetable Stock Recipe (Pressure Cooker Vegetable Stock). Boost depths of flavors with this super easy & quick homemade veggie stock made with nourishing real, whole food.

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5 from 4 votes

Stocks are a staple we can’t live without in our kitchen.

A good stock is an essential ingredient that enhances any dish or soup!

We were determined for a healthier alternative than store-bought broth (though they can be lifesavers at times!). And it has led us to welcome our first Instant Pot home!

Make Healthy Instant Pot Vegetable Stock Recipe (Pressure Cooker Vegetable Stock). Super easy and quick homemade veggie stock made with real, whole food.

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Instant Pot has made it easier, more convenient, and quicker to make homemade stocks comparing to the traditional way.

Many of our recipes call for homemade chicken stock, but we often get asked about substituting with vegetable stock. So, here’s our Pressure Cooker Vegetable Stock for you!! 🙂

A simple basic vegetable stock with balanced flavors and color. Great to store up in the fridge for cooking. Enjoy~

Time to make some Instant Pot Vegetable Stock!

Make Healthy Instant Pot Vegetable Stock Recipe (Pressure Cooker Vegetable Stock). Super easy and quick homemade veggie stock made with real, whole food.

You’ll Enjoy Instant Pot Vegetable Stock Because:

  • Super easy and quick to make
  • No need to watch-over the pot as it simmers
  • 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.

Make Healthy Instant Pot Vegetable Stock Recipe Experiment (Pressure Cooker Vegetable Stock): Roughly Chopped vs. Halved Veggies
Roughly Chopped Vegetables (left) vs. Halved Vegetables (right)

Here are the Instant Pot Vegetable Stock Experiment Results:

Instant Pot Vegetable Stock Recipe (Pressure Cooker Vegetable Stock) Experiment Results
(Click photo to enlarge chart)

Instant Pot Vegetable Stock Recipe (Pressure Cooker 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!!

Ingredients for Instant Pot Vegetable Stock


Make Healthy Instant Pot Vegetable Stock Recipe Ingredients (Pressure Cooker Vegetable Stock)

  • 2 (350g) small onions (keep the outer layers), roughly chopped
  • 2 (86g) celery stalks, roughly diced
  • 2 (214g) carrots, roughly diced
  • 2 bay leaves
  • 1 (8g) dried shiitake mushroom
  • 6 (86g) cremini mushrooms, roughly sliced
  • 4 (11g) garlic cloves, crushed
  • 1 teaspoon whole peppercorn
  • 2 tablespoons light soy sauce (not low sodium soy sauce)
  • 8 cups (2L) cold water
  • Your favorite fresh or dried herbs

Tools for Instant Pot Vegetable Stock


Instructions for Instant Pot Vegetable Stock


Preparation
Prepare Ingredients

Ingredients

2 (350g) small onions (keep the outer layers), roughly chopped
2 (86g) celery stalks, roughly diced
2 (214g) carrots, roughly diced
6 (86g) cremini mushrooms, roughly sliced
4 (11g) garlic cloves, crushed

Prepare ingredients as instructed.

Step 1
Pressure Cook Vegetable Stock

Ingredients & Tool

Roughly chopped onions
Roughly diced celery
Roughly diced carrots
2 bay leaves
1 (8g) dried shiitake mushroom
Roughly sliced cremini mushrooms
Crushed garlic cloves
1 teaspoon whole peppercorn
2 tablespoons light soy sauce (not low sodium soy sauce)
8 cups (2L) cold water
Your favorite fresh or dried herbs

Instant Pot Electric Pressure Cooker

Place all ingredients in the Instant Pot.

Make Healthy Instant Pot Vegetable Stock Recipe (Pressure Cooker Vegetable Stock). Super easy and quick homemade veggie stock made with real, whole food.

Close lid and pressure cook at

  • Pressure Cooking Method: High Pressure for 15 minutes, then
  • Pressure Release Method: 15 minutes Natural Release

After 15 minutes, turn the venting knob to the venting position to release the remaining pressure.

Opening the lid carefully.

Step 2
Strain the Stock

Tool

Fine Mesh strainer

Make Healthy Instant Pot Vegetable Stock Recipe (Pressure Cooker Vegetable Stock). Super easy and quick homemade veggie stock made with real, whole food.

Strain vegetable stock through a fine-mesh strainer.

Let it cool to room temperature and refrigerate.

Freezer Instructions


If you like to freeze your Veggie Stock, head over to our Instant Pot Chicken Stock recipe for more detailed freezing instructions.

We love freezing our stock with this Silicone Mold (photo shown below).How to Make Pressure Cooker Chicken Stock Freezer Silicone Mold

Watch: How To Make Instant Pot Vegetable Stock Recipe

Can’t see the cooking video? Watch it here.

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Make Healthy Instant Pot Vegetable Stock Recipe (Pressure Cooker Vegetable Stock). Super easy and quick homemade veggie stock made with real, whole food.

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.
5 from 4 votes
Print Rate This Recipe
Prep Time: 5 minutes
Cook Time: 55 minutes
Total: 1 hour
Servings: 10
Calories: 23kcal
Author: Amy + Jacky

Ingredients

  • 2 (350g) small onions (keep the outer layers) , roughly chopped
  • 2 (86g) celery stalks , roughly diced
  • 2 (214g) carrots , roughly diced
  • 2 bay leaves
  • 1 (8g) dried shiitake mushroom
  • 6 (86g) cremini mushrooms , roughly sliced
  • 4 (11g) garlic cloves , crushed
  • 1 teaspoon whole peppercorn
  • 2 tablespoons (30ml) light soy sauce (not low sodium soy sauce)
  • 8 cups (2L) cold water
  • Your favorite fresh or dried herbs

Instructions

  • 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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Nutrition:

Calories: 23kcal | Carbohydrates: 4g | Protein: 1g | Sodium: 217mg | Potassium: 164mg | Fiber: 1g | Sugar: 1g | Vitamin A: 41.5% | Vitamin C: 3.6% | Calcium: 1.9% | Iron: 1.6%
Course: Ingredient, Soup, Stock, Super Easy, Vegetables
Cuisine: World
Tried this recipe?Mention @pressurecookrecipes or tag #AmyJacky!

 

Make Healthy Instant Pot Vegetable Stock Recipe (Pressure Cooker Vegetable Stock). Super easy and quick homemade veggie stock made with real, whole food.

Food Lovers in our 30s who worked directly with Instant Pot CEO, Manufacturers, and 35+ Restaurants. Culinary Families & Food Magazine Publishers.
  1. It says you prefer 30 min + QR, but the recipe says cook 15 min and NR 15 min. Are you considering the release time part of the 30 min? I would consider the first scenario mentioned to be cooking for 30 min and quick releasing immediately and the second to be cooking 15 min and doing a partial natural release, not a quick release. Please clarify and thank you for this recipe!

    1. Hi Leanne,

      Late Reply (We were on a trip to Asia)! Thank you for your question 🙂

      With that amount of liquid, 15 minutes + 15 minutes Natural release is very close to 30 minutes + QR.

      The 15 minutes natural release cooking time just make it a bit safer when turning the venting knob to release the pressure.

      Please take care & have fun cooking
      Jacky

  2. I’ve not tried this yet but my daughter counts every calorie in her iPhone. Is the 23 calorie count based on an 8 oz portion? I’d like to make and freeze it for her. I love how you present your recipes with the various results. I’m new to Instant Pot but have a feeling you will be a go-to reference.

    1. Hi Shelley,

      Hope you had a wonderful New Year 🙂
      Thank you for your kind words & question. The 23 calories is based on one serving. Roughly 7 – 8 oz
      Happy New Year & please take care
      Jacky

  3. Thanks for the recipe. I’m wondering what other substitutions can be used for the light soy sauce? Or does it need to be included? Thank you!

    1. Hi Renee,

      Hope you had a wonderful New Year & Christmas 🙂
      Thank you for your question. Coconut aminos is a good substitution.

      Happy New Year & please take care
      Jacky

  4. Thank you for the great instructions. I’ve read that cabbage and other cruciferous vegetables will make the broth bitter. True or false?

    1. Hi Janet,

      Hope you had a wonderful New Year & Christmas 🙂
      Thank you for your question. Broccoli will as it has such a strong taste, but cabbage will not make it bitter.

      Happy New Year & please take care
      Jacky

  5. Can I make this with other leftover vegetables such as asparagus, mushrooms, green onions and maybe cabbage? I have the onions, carrots and celery but am looking at using up what is “old” in my fridge.

    1. Hi Kendra,

      Thank you for your question 🙂

      Yes, you can use any leftover vegetables. They will all add different taste to the vegetable stock.
      Mushrooms will make the stock darker.

      Take care & have fun cooking
      Jacky

  6. Thank you so much for this awesome recipe (and all the testing)! Where do you buy your dried mushrooms? I’ve had a hard time finding a decent price even on Amazon. Thank you!

    1. Hi Carrie,

      thank you so much for your kind words 🙂

      We usually buy them in Chinatown (for higher quality) or local Asian grocery stores.

      Take care & have fun cooking
      Jacky

  7. Thank you so much for the weights. I agree with Neal Crosson-Hill. For those of us who use veggie scraps, trimmings sound better, it is really easy. Also Rebecca’s question also answered mine. I figured it was 15 mins cook, 15 mins npr but wasn’t sure. I have made veggie stock on stove but have cooked it too long. I will be making veggie stock in IP from now on. Thank you for all the work you do. It is greatly appreciated.

    1. Hi Rachel,

      It will last for 5 – 7 days.

      It is better to freeze them in portion. They will last for 2 – 3 months for best quality.

      Take care & have fun cooking
      Jacky

    1. Hi Susan,

      thank you for your question 🙂

      We usually use 6 – 8 sprigs of rosemary and thyme.

      A pinch of dried rosemary and thyme will work as well.

      Take care & have fun cooking!
      Jacky

  8. I am anaphylactic to soy. That is, I stop breathing if I consume it. Could Red Boat Fish Sauce be substituted for the soy sauce?

  9. Amy & Jacky,
    I wanted give a Heartfelt Thank You for all your hard work you do and all the test you run, for all of us that don’t you don’t know. Your efforts do not go unnoticed and are appreciated by everyone that reads your recipes. I am one of your many number one fans.
    Sending Love <3 to you Both.
    Sincerely, Linda

    1. Thank you so much for taking your time to write such a kind comment Linda!
      Words cannot express how much we appreciate every single one of you <3!

      Take care & have fun cooking
      Jacky

  10. This recipe looks amazing and I love that it uses very little vegetables. Most vegetable stock recipes call for over a pound of vegetables! That’s not very cost effective.
    Can’t wait to try this!

    1. Is more cost efficient to use the trimmings of veggies normally thrown away. Just put them in a zip lock in the freezer and use when u have a good amount saved.

  11. Thank you for offering the ingredient weights. That makes it really easy for me to use my veggie trimmings in the freezer. It’s hard to figure out when someone just lists “one medium carrot” in their recipe, much less try to figure out how many carrot tops to use. ? Keep up the great work. I love your recipes.

  12. Your article says you prefer 30 minutes + QR, but your recipe says 15 minutes + QR. Can you please clarify? Thanks.

    1. Hi Rebecca,

      thank you for your question 🙂

      The recipe is 15 minutes + 15 minutes QR, which is almost 30 minutes at High Pressure due to the volume in the pressure cooker.

      It is safer to release after 15 minutes instead of a quick release right after pressure cooking.

      Take care & have fun cooking
      Jacky

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