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: 2075IU | Vitamin C: 3mg | Calcium: 19mg | Iron: 0.3mg
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.

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Leanne Robinson
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Leanne Robinson

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!

Shelley Priest
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Shelley Priest

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.

Renee
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Renee

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!

janet
User
janet

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

Hannah
User
Hannah

Would halfing the recipe change the the cooking time? I have just enough vegetables for half…,

Thanks! Hannah

Pamela Yu
User
Pamela Yu

Hi Amy and Jackie,

Thank you for all your great recipes. Do you have a recipe for chicken stock?

Thank you.

Kendra Stroud
User
Kendra Stroud

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.

Carrie
User
Carrie

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!

Annette
User
Annette

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.

rachel
User
rachel

How long will this last in the refrigerator?

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