Instant Pot Vegetable Stock
Nov 10, 2018, Updated Sep 02, 2022
Flavorful and so much better than store bought, this Vegetable Stock is so easy to make in the Instant Pot! One pot and no baby sitting needed!
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Instant Pot Vegetable Stock – the easiest way to make vegetable stock at home.
One pot, dump and go and no need to baby sit!
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I thought it would only be appropriate to share a simple and healthy recipe with you guys after all the Diwali sweets and treats, isn’t it? But before that, let’s talk about Diwali!
How was your Diwali? We just lit some diya/candles and ate a lot of sweets. That was our Diwali – simple & sweet.
For the last few weeks, I have been sharing indulgent desserts on the blog and I am so glad to see that so many of you made my recipes for your Diwali festivities.
Really, nothing makes me happier. Thank you so much guys for trying my recipes and for sharing the pictures with me.
This week was super busy for me. Earlier in the week, I got the opportunity to be on New Day NorthWest – a TV show that airs on King 5 in Seattle. I was so nervous before the show because it was my first time.
But then on the set everyone was so supportive and that made me comfortable. I think I did okay for my first time. I spoke about my cookbook and also made a recipe from it.
Okay it has been so dark and cold here. I am still struggling with the day light timing changes. It takes me some time to wrap my head around the fact that it gets pitch dark at 5 PM! Really, I can’t already wait for summers!
Cold days call for warm drinks and soups. Today, I am sharing a very basic recipe of how to make vegetable stock in your Instant Pot.
It’s a straight forward recipe and makes a great vegetable stock which you can use in so many things!
This Instant Pot Vegetable Stock
✓ is a one-pot recipe
✓ super easy to make, just dump & go recipe
✓ no need to baby sit
✓ tastes better than store bought
✓ can be personalized to taste
✓ can be used in soups, stews, curries, to flavor broths and so much more!
To make any stock you need to let the ingredients simmer together for quite a while so that the water absorbs the flavors.
For this instant pot vegetable stock recipe, I used onion, celery, carrot, garlic, ginger, bay leaf, peppercorns and thyme and let them cook on high pressure for 30 minutes.
I let the pressure release naturally which took around 20 minutes. So overall, the stock simmered for 50 minutes which is a good enough time for the flavors to develop.
Can I use other vegetables in the stock?
Absolutely! You can use vegetables like mushrooms, leek and fennel etc.
I think celery and onion make a great base for stock and you must not skip them. Rest you can change according to what you have on hands.
What about the herbs?
Again, you may use any herb of choice. I used dried thyme since that’s what I had at home but you can use parsley or rosemary if you have them on hand.
And the fresh herbs will give better flavor, I used the dried one since that’s what I had when I made this vegetable stock.
My favorite part about this vegetable stock is that it is so easy! You just need to add everything to the pot, close it and then forget about it. That easy!
Also since it’s a one pot recipe, there’s only one pot to clean and nothing makes me happier than less dishes to clean!
You can also add salt to the stock if you like. It’s totally up to you.
Method
To the inner steel pot of your Instant Pot add all the ingredients – onion, celery, carrot, garlic, ginger, bay leaf, black peppercorns and dried (or fresh) thyme. Also add the salt if using. I did not use any salt.
Add water to the pot. I have used 6 cups water here. You may add more water, the resulting stock will be a little less flavorful but still good.
Close the pot with its lid and press the manual or pressure cook button. Cook on high pressure for 30 minutes, with the pressure valve in the sealing position. Let the pressure release naturally.
Open the pot and strain the stock using a strainer. If you use dried thyme like me, use a fine strainer to strain all the thyme. If you used fresh thyme then any strainer would work well.
Let cool completely and then store in an airtight container in the refrigerator.
Use the Instant Pot Vegetable Stock with in 1 week!
If you’ve tried this Instant Pot Vegetable Stock Recipe then don’t forget to rate the recipe! You can also follow me on Facebook, Instagram to see what’s latest in my kitchen!
Instant Pot Vegetable Stock
Ingredients
- 1 medium red onion 150 grams, cut into large chunks
- 3 stalks celery roughly chopped
- 1-2 carrots roughly chopped
- 2 large garlic cloves 9 grams
- 1 inch ginger 11 grams
- 1 bay leaf
- 1 teaspoon black peppercorn
- 1 teaspoon dried thyme or use 3-4 sprigs of fresh thyme
- 6 cups water 48 oz,(more or less for more or less flavorful stock)
- salt to taste, optional
Instructions
- To the inner steel pot of your Instant Pot add all the ingredients - onion, celery, carrot, garlic, ginger, bay leaf, black peppercorns and dried (or fresh) thyme. Also add the salt if using. I did not use any salt.
- Add water to the pot. I have used 6 cups water here. You may add more water, the resulting stock will be a little less flavorful but still good.
- Close the pot with its lid and press the manual or pressure cook button. Cook on high pressure for 30 minutes, with the pressure valve in the sealing position. Let the pressure release naturally.
- Open the pot and strain the stock using a strainer. If you use dried thyme like me, use a fine strainer to strain all the thyme. If you used fresh thyme then any strainer would work well.
- Let cool completely and then store in an airtight container in the refrigerator.Use the Instant Pot Vegetable Stock with in 1 week!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hey Manali !
Can I put little bit of oil to simmer the veggies before putting water in the pot.
yes you may..should not be a problem Aditi..
What you do veg after stock been cooked?
You can use them in soups..
Anywhere you’d use chicken stock, so in long-cooked green beans, soups, gravy, sauces,anything that you simmer in stock, etc.
Manali, no reason you couldn’t freeze it for later use, right? After ten years as a vegetarian, I am finally going to make my own broth!!
Yes you should be able to freeze this! Don’t see a reason why not!