Around here we eat a lot of soup, and the easiest way that I can think of to make it is to pull some stock out of the freezer and put it into a pot. I sometimes do beef stock, chicken stock, and other times, vegetable stock. Instant Pot Vegetable stock is especially nice for vegetable soups like tomato soup or broccoli cheddar. It has a nice strong veggie flavor that adds an accent to your dishes.
Vegetable stock is very similar to my mirepoix flavor base broth, except you leave the vegetables in there for that. With stock, you strain the vegetables out. Either way, you’re left with a delicious and nutritious base for many recipes.
If you like soup, you’ll love how easy it is to make Easy Instant Pot Vegetable Stock. It will make a great foundation for just about any soup or stew you have a craving for, and obviously, it’s full of vitamins and nutrients that your body loves.
Whether you use it in soup, stew, or drink it by itself, you’ll love the simplicity and bold flavors in this recipe.
Ingredients for Easy Instant Pot Vegetable Stock
3 large carrots cut into chunks
2 stalks of celery cut into chunks
1 small onion, chopped
1 bay leaf
2 cloves garlic, halved and peeled
1/2 tsp salt
6 cups water
Start by cutting up the carrots and celery. You don’t want to make the chunks too big or they won’t cook well. They should be about a half-inch each.
Next, chop the onion to the same size as the carrots and celery. You can use any type of onion that you want to – when it comes to stock, it all mixes together anyway. I mostly just use plain yellow onions for my Instant Pot Vegetable stock.
For the garlic, you can vary the amount you use. I like to use two cloves, but you can use as many as you want if you like a really garlicky stock. Peel them first, and then halve them before putting them into the Instant Pot. Sometimes I will just throw a teaspoon of minced garlic in there if that is all I have. That works too.
Add the water, salt, and bay leaf.
Close the Instant pot and set on the high pressure or soup setting for 30 minutes.
Natural release the pressure. You really can quick release here, but it tends to be messy so I just let it go all the way.
Next, I strain the liquid through either a cheesecloth or a fine mesh strainer. Then throw out the veggies. I suppose if you wanted to, you could save them for something else, but I haven’t ever done that.
Tools for making Instant Pot Vegetable Broth:
This delicious vegetable broth makes a great base for soups, stews, or to drink on its own! You'll love the simplicity and bold flavor.
- 3 large carrots cut into chunks
- 2 stalks celery cut into chunks
- 1 small onion, chopped
- 1 bay leaf
- 2 cloves garlic, halved
- 1/2 tsp salt
- 6 cups water
- Wash and chop all produce.
- Dump all of the ingredients into the Instant Pot.
- On the manual setting, cook for 30 minutes high pressure.
- Naturally release the pressure.
- Strain the liquid through a fine-mesh strainer or cheesecloth.
Amount Per Serving: Calories: 16Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 228mgCarbohydrates: 4gFiber: 1gSugar: 1gProtein: 0g
Nutrition information may not be accurate.
Questions People Ask:
Yes! Many people make big batches of Instant Pot vegetable stock and freeze it for later use. You can freeze it in a big batch, in individual portions, or in an ice cube tray so that adding small amounts to recipes is easy.
You can add any kind of vegetables that you want to – this recipe is very basic. The broth would also be great with other spices added like basil, oregano, herbes de provence, etc.
Yes! Depending on what vegetables you put into it, vegetable stock can be a perfect addition to a low calorie healthy diet.
You can simply thaw vegetable stock in the refrigerator or on the stove in a pot.