Best 3 Instant Pot Vegetable Stock Recipes

Creating a flavorful and nutritious vegetable stock is a breeze with the instant pot. This versatile kitchen appliance allows you to extract rich flavors from fresh or frozen vegetables, herbs, and spices in a fraction of the time it takes to simmer on the stovetop. Whether you're looking to elevate soups, stews, gravies, or simply want a healthy base for your favorite recipes, homemade vegetable stock is the perfect solution. In this article, we'll guide you through the process of making an instant pot vegetable stock, providing tips for selecting the best ingredients and achieving the most flavorful results.

Check out the recipes below so you can choose the best recipe for yourself!

INSTANT POT VEGETABLE STOCK

Instant Pot Vegetable Stock image

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

Provided by Amy + Jacky

Categories Ingredient Soup Stock Super Easy Vegetables

Time 1h

Number Of Ingredients 11

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

Steps:

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.

Nutrition Facts : Calories 23 kcal, Carbohydrate 4 g, Protein 1 g, Sodium 217 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

INSTANT POT VEGETABLE STOCK

Instant Pot Vegetable Stock image

This healthy, delicious Vegetable Stock is made in the Instant Pot using vegetable scraps. Use it in all your favorite recipes!

Provided by Laura

Categories Soup

Time 20m

Number Of Ingredients 5

Ingredients

4 cups vegetable scraps, (roughly chopped. Use any combination of carrot, celery, garlic, onion, and/or herb scraps. )
64 ounces water, (8 cups)
1 teaspoon peppercorns
2 bay leaves
1 teaspoon salt (optional)

Steps:

Add all the vegetable scraps, peppercorns, bay leaves, and water to an Instant Pot.
Close the lid and turn to High Pressure. Set for 15 minutes.
Once the cook time is done, allow for a Natural Pressure Release (NPR). This usually takes about 20 minutes. Once the steam has released, carefully open the lid.
Set a fine mesh strainer on top of a large bowl or measuring cup. Use a ladle to transfer the cooked stock to the strainer.
Use immediately, or allow the strained broth to cool completely, then pour into large glass containers or bags for storing.

Nutrition Facts : Calories 51 kcal, Sodium 18 mg, Sugar 1 g, ServingSize 1 serving

INSTANT POT® VEGETABLE BROTH

Instant Pot® Vegetable Broth image

Vegetable broth made easy with the help of your multi-functional pressure cooker. No need to stand watch over a stove when you can throw it all in and go using this method. The best part is that you know exactly what went into it and also that you can use vegetables that are getting old and in need of using. This recipe is perfect for soup of for adding flavor to pasta and rice dishes. Store in the refrigerator for up to 5 days or freeze for up to 3 months.

Provided by Soup Loving Nicole

Categories Soups, Stews and Chili Recipes Broth and Stock Recipes

Time 1h50m

Yield 12

Number Of Ingredients 9

Ingredients

3 carrots, unpeeled, halved
1 large onion, halved
2 stalks celery, halved
2 cloves garlic, halved
1 teaspoon whole black peppercorns
1 teaspoon salt
4 sprigs fresh thyme
1 sprig fresh rosemary
12 cups water

Steps:

Combine carrots, onion, celery, garlic, peppercorns, salt, thyme, rosemary in a multi-functional pressure cooker (such as Instant Pot®). Cover with water. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 30 minutes. Allow 25 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions, about 30 minutes. Unlock and remove the lid.
Let broth sit for 20 minutes to cool. Pour liquid through a strainer and discard all solids.

Nutrition Facts : Calories 14.8 calories, Carbohydrate 3.4 g, Fat 0.1 g, Fiber 0.9 g, Protein 0.4 g, Sodium 219.3 mg, Sugar 1.5 g

Tips:

- Use a variety of vegetables to create a flavorful stock. Some good options include carrots, celery, onions, garlic, leeks, parsnips, turnips, and mushrooms. - Roast the vegetables before adding them to the Instant Pot. This will help to develop their flavor and add a deeper color to the stock. - Add herbs and spices to the stock for extra flavor. Some good options include bay leaves, thyme, rosemary, sage, peppercorns, and cloves. - Simmer the stock for at least 30 minutes, or up to 2 hours for a richer flavor. - Strain the stock before using it to remove any solids. - Store the stock in an airtight container in the refrigerator for up to 5 days, or freeze it for up to 6 months.

Conclusion:

Making vegetable stock in the Instant Pot is a quick and easy way to create a delicious and nutritious broth. With just a few simple ingredients and a little time, you can have a flavorful stock that can be used in a variety of recipes. So next time you're looking for a healthy and flavorful addition to your meals, give this Instant Pot vegetable stock recipe a try.