Instant Pot Vegetable Stock
By :Amy Jacky
Print Recipe
Votes: 1
Rating: 5
Rate this recipe!
Course Soup
Cuisine Modern
Difficulty Easy
Browse Category Soups, Stews & Broths
Duration 1-2 hours
Cooking Technique Pressure Cook
Main Ingredient Carrot, Celery, Onion
Prep Time 5 minutes
Cook Time 55 minutes
Servings
10 servings
Ingredients
  • 2 small onions keep the outer layers, roughly chopped
  • 2 stocks celery roughly diced
  • 2 carrots roughly diced
  • 2 bay leaves
  • 1 dried shiitake mushroom
  • 6 cremini mushrooms roughly sliced
  • 4 cloves garlic crushed
  • 1 teaspoon whole peppercorn
  • 2 tablespoons light soy sauce not low sodium soy sauce
  • 8 cups cold water
  • Your favorite fresh or dried herbs
Course Soup
Cuisine Modern
Difficulty Easy
Browse Category Soups, Stews & Broths
Duration 1-2 hours
Cooking Technique Pressure Cook
Main Ingredient Carrot, Celery, Onion
Prep Time 5 minutes
Cook Time 55 minutes
Servings
10 servings
Ingredients
  • 2 small onions keep the outer layers, roughly chopped
  • 2 stocks celery roughly diced
  • 2 carrots roughly diced
  • 2 bay leaves
  • 1 dried shiitake mushroom
  • 6 cremini mushrooms roughly sliced
  • 4 cloves garlic crushed
  • 1 teaspoon whole peppercorn
  • 2 tablespoons light soy sauce not low sodium soy sauce
  • 8 cups cold water
  • Your favorite fresh or dried herbs
Votes: 1
Rating: 5
Rate this recipe!
Instructions
  1. Prepare ingredients as instructed.
  2. 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 vegetable stock through a fine-mesh strainer. Let it cool to room temperature and refrigerate.
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