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5 from 12 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.
Servings 10
Total Time 1 hr


  • 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) regular soy sauce
  • 8 cups (2L) cold water
  • Your favorite fresh or dried herbs


  • 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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Author: Amy + Jacky
Calories: 23kcal


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