Instant Pot Vegetable Stock
This Instant Pot vegetable stock is so much better than store-bought, and is so easy to make at home! Made with vegetable scraps, this recipe is vegan, gluten-free, and very versatile!
Prep Time10 minutes mins
Cook Time30 minutes mins
Time to pressurize + natural pressure release50 minutes mins
Total Time1 hour hr 30 minutes mins
Course: Soup
Cuisine: American
Diet: Diabetic, Gluten Free, Vegan, Vegetarian
Servings: 8 cups
Calories: 28kcal
- 4 celery stalks coarsely chopped
- 3 carrots coarsely chopped
- 1-2 onions quartered
- 1 head garlic top sliced off
- 1 handful ginger rounds
- 1 handful fresh herbs see note 1
- 1 teaspoon sea salt
- 8 cups water
- 2-4 tablespoons nutritional yeast optional; see note 2
- other vegetable scraps see note 3
Combine- In the stainless steel insert of a 6 or 8 quart Instant Pot, combine the celery, carrots, onions, garlic, ginger, fresh herbs, sea salt and water. Add in nutritional yeast and additional vegetable scraps if using.
Cook- Place the lid on the Instant Pot, set the valve to the 'sealing' position, and pressure cook on high for 30 minutes. When the cooking cycle has completed, allow for a full natural pressure release.
Strain- Strain off solids and collect stock in a large bowl or measuring cup. Store in mason jars or soup storage containers. Use in soups or as a cooking liquid.
- parsley and thyme were added in photos; rosemary and sage are also great
- adding nutritional yeast can add depth of flavor to the broth; sauteeing vegetables first is another way to increase the flavor.
- add carrot peels, celery leaves, fresh herbs, onion skins, and any other vegetable leftovers you have.
Storage
- store in the fridge for up to 4 days; freeze for up to 6 months
Serving: 1cup | Calories: 28kcal | Carbohydrates: 6g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 321mg | Potassium: 153mg | Fiber: 1g | Sugar: 2g | Vitamin A: 3873IU | Vitamin C: 4mg | Calcium: 26mg | Iron: 1mg