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5.0 from 45 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.

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

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

    Cup of Yum
  1. Prepare Ingredients: Prepare ingredients as instructed.
  2. 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.
  3. Strain the Stock: Strain vegetable stock through a fine-mesh strainer. Let it cool to room temperature and refrigerate.

Notes

  • Rate Amy + Jacky's Recipe: If you've tried our recipe, rate the recipe in the Comments section. Thank you!

Nutrition Information

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%)

Nutrition Facts

Serving: 10Serving

Amount Per Serving

Calories 23

% 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.