Easy Homemade Instant Pot Vegetable Stock | Pressure Cooking Today (2024)

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Instant Pot Vegetable Stock takes a fraction of the time of the stovetop method and costs a fraction of the price of store-bought stock.Plus, it works great with scraps leftover from other meals!

How to Make Instant Pot Vegetable Broth

This vegetable stock recipe will work in any brand of electric pressure cooker, including the Instant Pot, Ninja Foodi, or Power Pressure Cooker XL.

Making broth in the pressure cooker means that there’s no need to babysit a big pot of boiling water on the stove. No fear of bubbling over, and it has just a 15 minute cook time!

This classic recipe is made with a mirepoix of carrots, onions, and celery, but it’s easy to mix and match the flavorings with whatever you have on hand.

Do I Have to Peel the Vegetables?

No! As long as your produce is washed well, you can use it in your broth. You can also use vegetable scraps for delicious broth, including peels and trimmed tops and bottoms of various veggies.

I like to keep a freezer bag in the freezer set aside for these veggie scraps. Once I have enough scraps, I’ll whip up a batch of vegetable broth.

Tip: If you like a richer, darker colored broth, leave your onion skins on. If you prefer a more pale broth, remove the skins. The flavor will remain identical.

Flavoring Ideas for Homemade Veggie Broth

You can easily change up the seasonings in this recipe to suit your family’s tastes. Try adding some of these aromatics and seasonings into your cooking pot for more flavor:

• Herbs like thyme, rosemary, and parsley stems
• Hot chile peppers
• Crushed garlic cloves
• Lemongrass
• Ginger
• Turmeric
• Other vegetables, such as parsnips, sweet potato, and radishes

Vegetable Stock vs. Broth

What’s the difference between vegetable stock and broth? Really, the two terms can be used interchangeably. But technically speaking:

Stock is the unseasoned ingredient that you’re making in this recipe. It has no salt or pepper and is used as a component of another dish, such as a soup, stew or sauce.

Broth, on the other hand, is seasoned enough to be served on its own. You turn your stock into broth when you season it for chicken noodle or tortellini soup, for example.

How to Store Homemade Broth

You can freeze the broth or store it in the fridge if you’re planning to use it right away. It will stay fresh for up to 3 days in the fridge, and in the freezer for up to 3 months.

One great tip for freezing the stock from The Everything Healthy Pressure Cooker Cookbook is to pour the cooled stock into disposable plastic cups in 1 or 2 cup portions. Cover each cup with plastic wrap and freeze. When you need it, simply peel off the cup and toss the “stock-cicle” into your dish!

Instant Pot Soup Recipes for Homemade Vegetable Broth

Now that you have a big batch of homemade vegetable broth, put it to use with these pressure cooker soup recipes:

• Instant Pot Garden Fresh Minestrone Soup is full of fresh summer and fall vegetables with small pasta.
• Instant Pot / Pressure Cooker Weight Loss Vegetable Soup is light, refreshing, and loaded with colorful vegetables.
• Pressure Cooker Mushroom Marsala Soup is made with fresh rosemary and thyme and is mildly sweet from dry sherry.
• Blender Tomato-Basil Soup from Barbara Bakes might not be an Instant Pot recipe, but it’s just as easy to make, thanks to a high-speed blender.

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Instant Pot Vegetable Stock

Yield: 5 cups

Prep Time: 5 minutes

Cook Time: 15 minutes

Additional Time: 15 minutes

Total Time: 35 minutes

Flavor-packed Instant Pot Vegetable Stock is easier than making it on the stovetop and cheaper than store-bought cans. It’s healthy and fresh-tasting, thanks to onions, carrots, celery, and classic seasonings.

Ingredients

• 1 large onion, bottom cut away and halved (skins can be left off or on)
• 2 medium carrots, peeled and cut into large pieces
• 3 stalks celery, cut in half
• 10 peppercorns
• 1 bay leaf
• 4 1/2 cups water

Instructions

1. Add the onion, carrots, and celery to the pressure cooking pot. Add the peppercorns, bay leaf, and water to completely cover the vegetables. Close and lock the lid.
2. Select High Pressure and 15 minutes cook time.
3. When the cook time ends, turn off the pressure cooker. Allow the pressure to release naturally. When the valve drops, carefully remove the lid.
4. Strain the stock through a fine-mesh strainer. Store in the refrigerator for 2 to 3 days, or freeze for up to 3 months.

Notes

Slightly adapted from The Everything Healthy Pressure Cooker Cookbook by Laura D.A. Pazzaglia.

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Nutrition Information:

Yield: 6Serving Size: 1
Amount Per Serving:Calories: 28Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 34mgCarbohydrates: 7gFiber: 2gSugar: 2gProtein: 1g

Nutrition information is calculated by Nutritionix and may not always be accurate.

See Also

How to Create a Stockpile on a Budget