Instant Pot Vegetable Stock

Name: Instant Pot Vegetable Stock
Total time: 1 h
Yield: 10 serving
Ingredients: 2 (350g) small onions (keep the outer layers); 2 (86g) celery stalks; 2 (214g) carrots; 2 bay leaves; 1 (8g) dried shiitake mushroom; 6 (86g) cremini mushrooms; 4 (11g) garlic cloves; 1 teaspoon whole peppercorn; 2 tablespoons (30ml) Regular soy sauce; 8 cups (2L) cold water; Your favorite fresh or dried herbs

User Reviews

5.0

45 reviews

Excellent

Total Time
1 hr
Servings
10
Calories
23 kcal
Course
Soup, Condiments
Cuisine
International, Vegetarian

Instant Pot Vegetable Stock

Rowan Wells

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

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Ingredients

Servings

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

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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.

Equipments used:

Notes

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Nutrition Information

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Calories 23kcal (1%) Carbohydrates 4g (1%) Protein 1g (2%) Sodium 217mg (9%) Potassium 164mg (5%) Fiber 1g (4%) Sugar 1g (2%) Vitamin A 2075IU (42%) Vitamin C 3mg (3%) Calcium 19mg (2%) Iron 0.3mg (2%)