Instant Pot Vegetable Stock

A light, golden vegetable stock for soups, stews and risottos.

TIME BREAKDOWN
Prep: 15 min
Cook: 50 min
Total: 1 hour 5 minutes
Vegetarian
✅
Nuts
❌
Serves
6 people
Difficulty
Very Easy

Ingredients

  • 2 onions, quartered with the skins on
  • 3 carrots, roughly chopped
  • 3 celery sticks, roughly chopped
  • 1 leek, roughly chopped
  • 4 cloves garlic, halved
  • A handful of parsley stalks
  • 2 bay leaves
  • 1 tsp black peppercorns
  • 1 tsp salt
  • 1.5 litres cold water

Method

  1. Put the onions, carrots, celery, leek, garlic, parsley stalks, bay leaves, peppercorns and salt in the inner pot.

  2. Add the cold water, making sure it does not go above the two-thirds line of the inner pot.

  3. Lock the lid, set the steam release valve to Sealing and select Pressure Cook (High) for 20 minutes.

  4. When the time is up, leave the pot to release pressure naturally for 15 minutes, then carefully turn the valve to Venting to release any remaining steam.

  5. Strain the stock through a fine sieve into a large bowl, pressing the vegetables lightly. Discard the solids.

  6. Cool, then chill. Keep in the fridge for up to 3 days, or freeze.