International•healthy
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.
- Prep time
- 18 min
- Cook time
- 42 min
- Yield
- 10 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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
- 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.