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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.
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Instant Pot Vegetable Stock

Recipe developed by Amy + Jacky
https://www.pressurecookrecipes.com/

Make Healthy Instant Pot Vegetable Stock Recipe (Pressure Cooker Vegetable Stock). Super easy & quick homemade veggie stock made with real, whole food.
Course Ingredient, Soup, Stock, Super Easy, Vegetables
Cuisine World
Keyword instant pot vegetable stock, pressure cooker vegetable stock, vegetable stock instant pot
Total Time 1 hour
Servings 10
Calories 23kcal

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) regular 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.

Video

Notes

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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

For more yummy recipes, visit https://www.pressurecookrecipes.com/