Vegetable Stock
By :Amanda Rae
Print Recipe
Votes: 2
Rating: 5
Rate this recipe!
Course Soup
Cuisine Modern
Difficulty Easy
Browse Category Soups, Stews & Broths
Duration 30-60 min
Cooking Technique Pressure Cook
Main Ingredient Carrot, Celery, Onion
Prep Time 5 minutes
Cook Time 30 minutes
Servings
6 servings
Ingredients
  • 1-2 onions chopped
  • 2-3 ribs celery chopped
  • 2 carrots peeled, chopped
  • 1 leek green part only, well rinsed, chopped
  • 1-2 cloves garlic chopped
  • 3-4 sprigs parsley
  • 1-2 sprigs rosemary
  • 1-3 sprigs thyme
  • 2 bay leaves
  • 1 teaspoon black peppercorns
  • 12 cups Water
Course Soup
Cuisine Modern
Difficulty Easy
Browse Category Soups, Stews & Broths
Duration 30-60 min
Cooking Technique Pressure Cook
Main Ingredient Carrot, Celery, Onion
Prep Time 5 minutes
Cook Time 30 minutes
Servings
6 servings
Ingredients
  • 1-2 onions chopped
  • 2-3 ribs celery chopped
  • 2 carrots peeled, chopped
  • 1 leek green part only, well rinsed, chopped
  • 1-2 cloves garlic chopped
  • 3-4 sprigs parsley
  • 1-2 sprigs rosemary
  • 1-3 sprigs thyme
  • 2 bay leaves
  • 1 teaspoon black peppercorns
  • 12 cups Water
Votes: 2
Rating: 5
Rate this recipe!
Instructions
  1. Add all ingredients to Instant Pot inner pot.
  2. Secure lid in place. Select Manual functio and leave pressure cooking time at 30 minutes.
  3. When time has lapsed, allow for natural pressure release.
  4. Strain stock through a sieve, strainer, or nut milk bag.
  5. Use immediately or store in fridge for 1 week or freezer for 3 months. Enjoy!
Recipe Notes

2 replies
  1. Annabellar
    Annabellar says:

    I love the smell of my house after cooking this.
    I added parsley, onion, carrots, garlic and sweet potato!!! Mmmm delciouus

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