Name: Instant Pot Vegetable Stock
Prep time: 5 min
Cook time: 55 min
Yield: 10 servings
Cuisine: Modern
Ingredients: 2 small onions (keep the outer layers, roughly chopped); 2 stocks celery (roughly diced); 2 carrots (roughly diced); 2 bay leaves; 1 dried shiitake mushroom; 6 cremini mushrooms (roughly sliced); 4 cloves garlic (crushed); 1 teaspoon whole peppercorn; 2 tablespoons light soy sauce (not low sodium soy sauce); 8 cups cold water; Your favorite fresh or dried herbs

Instant Pot Vegetable Stock

By :Amy Jacky

Course

Soup

Cuisine

Modern

Difficulty

Easy

Browse Category

Soups, Stews & Broths

Duration

1-2 hours

Diet	Carb Free, Celiac, Dairy Free, Gluten Free, Low Carb, Low Fat, Paleo, Plant-Based, Vegan, Vegetarian

Cooking Technique

Pressure Cook

Main Ingredient

Carrot, Celery, Onion

Prep Time

5 minutes

Cook Time

55 minutes

Servings

10 servings

Ingredients

2 small onions keep the outer layers, roughly chopped
2 stocks celery roughly diced
2 carrots roughly diced
2 bay leaves
1 dried shiitake mushroom
6 cremini mushrooms roughly sliced
4 cloves garlic crushed
1 teaspoon whole peppercorn
2 tablespoons light soy sauce not low sodium soy sauce
8 cups cold water
Your favorite fresh or dried herbs

Course

Soup

Cuisine

Modern

Difficulty

Easy

Browse Category

Soups, Stews & Broths

Duration

1-2 hours

Diet	Carb Free, Celiac, Dairy Free, Gluten Free, Low Carb, Low Fat, Paleo, Plant-Based, Vegan, Vegetarian

Cooking Technique

Pressure Cook

Main Ingredient

Carrot, Celery, Onion

Prep Time

5 minutes

Cook Time

55 minutes

Servings

10 servings

Ingredients

2 small onions keep the outer layers, roughly chopped
2 stocks celery roughly diced
2 carrots roughly diced
2 bay leaves
1 dried shiitake mushroom
6 cremini mushrooms roughly sliced
4 cloves garlic crushed
1 teaspoon whole peppercorn
2 tablespoons light soy sauce not low sodium soy sauce
8 cups cold water
Your favorite fresh or dried herbs

Instructions

Prepare ingredients as instructed.
Place all ingredients in the Instant Pot. Close lid and pressure cook at High Pressure for 15 minutes + 15 minutes Natural Release. After 15 minutes, turn the venting knob to the venting position to release the remaining pressure. Opening the lid carefully.
Strain vegetable stock through a fine-mesh strainer. Let it cool to room temperature and refrigerate.

https://www.pressurecookrecipes.com/

Amy Jacky

Amy and Jacky are a husband and wife team behind pressurecookrecipes.com. Born and raised in families from the restaurant industry, they have what they have coined “foodie genes”. Surrounded by so much food growing up and in their own food media company they started on their own, they fell in love with every aspect of food from photography to recipe development. In their exploration of delicious food and cooking techniques, they stumbled across pressure cooking and more importantly, Instant Pot! Amy and Jacky started their blog to bring happiness to the world through good food that is easy to make and delicious to eat! They want all of their readers to feel inspired and excited when cooking with their very own pressure cooker.