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vegetable stock in quart mason jars
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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 mins
Cook Time30 mins
Time to pressurize + natural pressure release50 mins
Total Time1 hr 30 mins
Course: Soup
Cuisine: American
Diet: Diabetic, Gluten Free, Vegan, Vegetarian
Servings: 8 cups
Calories: 28kcal

Ingredients

  • 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

Instructions

  • 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.
    vegetable stock ingredients in instant pot before cooking
  • 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.
    vegetable stock ingredients in instant pot after cooking
  • 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.
    vegetable stock in large measuring cup after straining

Video

Notes

  1. parsley and thyme were added in photos; rosemary and sage are also great
  2. adding nutritional yeast can add depth of flavor to the broth; sauteeing vegetables first is another way to increase the flavor.
  3. 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

Nutrition

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