Instant Pot Vegetable Stock

Instant Pot Vegetable Stock – the easiest way to make vegetable stock at home.

One pot, dump and go and no need to baby sit!

If you love all the Instant Pot vegetarian/vegan recipes that I share on the blog, please join me on this Facebook Group – Instant Pot Vegetarian Recipes. The group shares/features vegetarian instant pot recipes and ideas from all around the web!

vegetable stock in a glass container with veggies on the side

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.

Here’s the segment in case you guys want to watch 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!

instant pot vegetable stock with a ladle

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.

instant pot vegetable stock with a ladle

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.

cut veggies in the instant pot

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.

cut veggies with water in the instant pot

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.

cut veggies after pressure cooker in the instant pot

Let cool completely and then store in an airtight container in the refrigerator.

Use the Instant Pot Vegetable Stock with in 1 week!

vegetable stock in a glass container with veggies on the side

If you’ve tried this Instant Pot Vegetable Stock Recipe then don’t forget to rate the recipe! You can also follow me on FacebookInstagram to see what’s latest in my kitchen!

Instant Pot Vegetable Stock

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!

vegetable stock in a glass container with veggies on the side
Course Soup
Cuisine American
Keyword instant pot vegetable stock
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 6 cups
Calories: 11 kcal
Author: Manali
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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

  1. 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.

  2. 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.


  3. 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.

  4. 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.

  5. Let cool completely and then store in an airtight container in the refrigerator.

    Use the Instant Pot Vegetable Stock with in 1 week!

Nutrition Facts
Instant Pot Vegetable Stock
Amount Per Serving
Calories 11
% Daily Value*
Sodium 35mg 1%
Potassium 94mg 3%
Total Carbohydrates 2g 1%
Vitamin A 35.8%
Vitamin C 1.5%
Calcium 2.5%
Iron 1.9%
* Percent Daily Values are based on a 2000 calorie diet.
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!

5 thoughts on “Instant Pot Vegetable Stock

  1. 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!!

    1. Anywhere you’d use chicken stock, so in long-cooked green beans, soups, gravy, sauces,anything that you simmer in stock, etc.

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