Instant Pot Vegetable Stock
User Reviews
5
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Total Time
1 hr
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Servings
10
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Calories
23 kcal
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Course
Soup, Condiments
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Cuisine
International, Vegetarian
Instant Pot Vegetable Stock
Description
This recipe uses a variety of aromatic vegetables such as onions, celery, carrots, and garlic combined with dried shiitake and cremini mushrooms to provide an earthy depth. Bay leaves, black peppercorns, and soy sauce add complexity and umami. The ingredients are pressure cooked in an Instant Pot, expediting the extraction of flavors in just 15 minutes with natural pressure release, saving hours compared to simmering on a stove.
The finished stock is strained to remove solids, yielding a clear, richly flavored broth that can form the foundation of many dishes including soups, risottos, and vegan sauces. It keeps well refrigerated or can be frozen for future use.
Using an Instant Pot simplifies stock making by minimizing the active cooking time and reducing fuel usage. The recipe includes a prompt to review and rate the recipe for feedback but no other special tips.
Ingredients
- 2 (350g) onion roughly chopped, small, keep the outer layers
- 2 (86g) celery roughly diced, stalks
- 2 (214g) carrot roughly diced
- 2 bay leaf
- 1 (8g) dried shiitake mushroom
- 6 (86g) cremini mushrooms , roughly sliced
- 4 (11g) garlic crushed, cloves
- 1 teaspoon black peppercorn whole
- 2 tablespoons (30ml) soy sauce regular
- 8 cups (2L) water cold
- herbs fresh or dried
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.
Notes
- After pressure cooking, strain the stock well using a fine-mesh strainer for clarity.
- Refrigerate the cooled stock promptly or freeze it in portions for longer storage.
- This stock can be used as a base for various soups, stews, or sauces, adding rich vegetable flavors.
- The Instant Pot method significantly reduces cooking time compared to traditional simmering.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 23 kcal
% Daily Value*
| Calories | 23kcal | 1% |
| Carbohydrates | 4g | 1% |
| Protein | 1g | 2% |
| Sodium | 217mg | 9% |
| Potassium | 164mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 2075IU | 42% |
| Vitamin C | 3mg | 3% |
| Calcium | 19mg | 2% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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