1teaspoondried thymeor use 3-4 sprigs of fresh thyme
6cupswater48 oz,(more or less for more or less flavorful stock)
saltto taste, optional
Instructions
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.
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.
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.
Let cool completely and then store in an airtight container in the refrigerator.Use the Instant Pot Vegetable Stock with in 1 week!