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instant pot vegetable stock in two mason jars

Best Instant Pot Vegetable Stock

Meghna
Best Instant Pot Vegetable Stock is a gazillion times better than its store bought version. Learn how to make vegetable stock from scraps & some fresh veggies under an hour & without baby sitting! This homemade vegetable broth instant pot recipe is also vegan, gluten free, fridge & freezer friendly.
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Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Soup
Cuisine American
Servings 8 cups
Calories 68 kcal

Equipment

  • 6 quart instant pot

Recipe Video

Ingredients
 

  • 4 carrots - **unpeeled & coarsely chopped into 2 inch pieces.
  • 2 onion - **whole unpeeled yellow onion halved.
  • 1 whole garlic - **unpeeled whole garlic pod tip removed.
  • 10 sprigs parsley
  • 3 celery - **stalks roughly chopped.

Veggie Scraps

  • 2 leek - ** tops only. The dark green scruffy part of leek.
  • 2 red onion - **only tops & peels.
  • 4 green onion - **roots or the white part along with the roots.
  • 10 cilantro - **stems only. No leaves.
  • 1 cup broccolini - **tender stems only.

Flavorings

  • 1 teaspoon black peppercorns - **whole.
  • 1 teaspoon coriander seeds - **whole.
  • 2 bay leaves

Liquid

  • 10 cups water

Instructions
 

Rinse Veggies

  • Gather all the fresh vegetables & herbs. Rinse them under running tap water. Make sure to discard any moldy onion peels & garlic peels. Remove all dirt and debris from the leek tops, the debris generally hide in the folds of the scruffy dark green part of the leek tops.
    coarsely chopped fresh veggies on a wooden board
  • Coarsely dice/chop the fresh veggies so that they easily fit inside the steel insert of the instant pot.
    veggies & veggie scraps on wooden board

Pressure Cook

  • Now, pour water into the steel insert of the instant pot. Add the fresh or frozen veggie scraps (no need to thaw) into the instant pot. Transfer the coarsely diced/chopped fresh veggies and herbs into the instant pot. Throw in the all the flavorings mentioned above in the "flavorings" section of the ingredients list.
    making veggie stock in instant pot
  • Secure the lid of the instant pot. Seal the valve and PRESSURE COOK on HIGH for just 30 minutes. Once the cooking cycle is over the instant pot will begin to beep. Wait for a complete natural pressure release. It should take about 15 mins. Once the metal floating pin on top of the lid drops open the lid carefully.
    showing how to make veggie broth in instant pot

Strain, Cool & Store Veggies Stock

  • Carefully strain the vegetable stock with the help of a colander or metal strainer and allow the veggie broth to cool completely.
  • Transfer the veggie stock into mason jars and store in the fridge. Follow the freezing directions mentioned in the post above or NOTES below.
    best instant pot vegetable stock in mason jars

Nutrition

Calories: 68kcalCarbohydrates: 15gProtein: 3gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 51mgPotassium: 305mgFiber: 3gSugar: 6gVitamin A: 6395IUVitamin C: 40mgCalcium: 75mgIron: 1mg
Keyword best instant pot vegetable stock, instant pot vegetable broth, instant pot vegetable stock from scraps, vegetable stock instant pot
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