Instant Pot Vegetable Stock

This healthy, delicious Vegetable Stock is made in the Instant Pot using vegetable scraps. Use it in all your favorite recipes!

Prep Time5

Cook Time15

Total Time20

Servings: cups

Calories: 51kcal

Author: Laura Miner

Equipment

Pressure Cooker / Instant Pot

Ingredients

4 cups vegetable scraps, roughly chopped. Use any combination of carrot, celery, garlic, onion, and/or herb scraps.
64 ounces water, 8 cups
1 teaspoon peppercorns
2 bay leaves
1 teaspoon salt optional

Instructions

Add all the vegetable scraps, peppercorns, bay leaves, and water to an Instant Pot.
Close the lid and turn to High Pressure. Set for 15 minutes.
Once the cook time is done, allow for a Natural Pressure Release (NPR). This usually takes about 20 minutes. Once the steam has released, carefully open the lid.
Set a fine mesh strainer on top of a large bowl or measuring cup. Use a ladle to transfer the cooked stock to the strainer.
Use immediately, or allow the strained broth to cool completely, then pour into large glass containers or bags for storing.

Video

Notes

Nutrition information does not include optional ingredients (salt).
If you don't have vegetable scraps, use any combination of fresh carrots, celery, onion, garlic, and herbs, roughly chopped.

To refrigerate vegetable stock: Allow the stock to cool completely, then transfer to an airtight container or bag. Store in the refrigerator for 3-4 days, per USDA.

To freeze vegetable stock: Allow the broth to completely cool to room temperature. Transfer it to a glass container, jar, or super cube tray, being careful to leave plenty of space at the top for expansion. Set in the freezer for 3 hours without a lid on, then put the lid on and return to the freezer. For best taste, use homemade broth within 2-3 months, per USDA.

Nutrition