Tired of bland, store-bought stocks that lack depth and flavor? Get ready to transform your cooking with this incredibly simple, nutrient-packed Instant Pot Vegetable Stock that will elevate every soup, stew, and sauce in your culinary repertoire! In just 40 minutes, you'll create a rich, aromatic liquid gold that puts those expensive boxed stocks to shame, using nothing more than fresh vegetables and your trusty Instant Pot.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: General
Serves: 6 cups
Ingredients
- 4 cups water
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 onion, quartered
- 3 cloves garlic, smashed
- 1 bay leaf
- 1 teaspoon black peppercorns
- Fresh herbs (thyme, parsley)
- Salt to taste
Instructions
- Wash and roughly chop all vegetables: carrots, celery, and onion. Peel and smash the garlic cloves.
- Add all chopped vegetables, smashed garlic, bay leaf, and black peppercorns to the Instant Pot inner pot.
- Pour 4 cups of fresh, cold water into the Instant Pot, ensuring vegetables are mostly submerged.
- Add fresh herbs like thyme and parsley sprigs to enhance the stock's flavor profile.
- Close the Instant Pot lid, ensuring the valve is set to "Sealing" position.
- Select "Manual" or "Pressure Cook" mode and set the timer for 30 minutes at high pressure.
- Once cooking cycle completes, allow natural pressure release for 10 minutes.
- Carefully perform a quick release of any remaining pressure using the valve.
- Strain the stock through a fine-mesh strainer into a large bowl, pressing vegetables to extract maximum flavor.
- Taste and season with salt as needed. Allow stock to cool before storing.
- Store in airtight containers in refrigerator for up to 5 days or freeze for future use.
Tips
- Use fresh, high-quality vegetables for the most robust flavor profile. Organic produce can enhance the stock's taste.
- Don't discard those vegetable scraps! Save clean ends, peels, and stems from onions, carrots, and celery in your freezer to make future stocks more economical.
- For a deeper color and richer flavor, consider roasting your vegetables lightly before adding them to the Instant Pot.
- Avoid adding strong-flavored vegetables like broccoli or cabbage, which can make your stock bitter.
- For a clearer stock, avoid stirring during cooking and strain gently without pressing too hard on the vegetables.
- If you want a lower sodium version, skip adding salt during cooking and season individual dishes as needed.
- Stock can be frozen in ice cube trays for convenient, portioned use in future recipes.
Nutrition Facts
Calories: 15kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
