Instant Pot Vegetable Stock

Learn to make your very own vegetable stock from scratch.

Course Extras

Cuisine American

Prep Time 15

Cook Time 2

Total Time 2 15

Servings jars

Calories 417kcal

Author Charla

Switch your unit on, add the oil and select the "saute" button.
Proceed to add the onion, garlic then saute until soft and translucent (don't allow to burn).
Select cancel so you are using only the residual heat. Then add the tomato paste (if using) and begin to stir and combine with the onion and garlic.
Add the rest of the ingredients (excluding the water) and stir for a few minutes.
Switch the unit back on and add the water, select "pressure cook" adjust the +/- to 25 minutes and adjust the knob to "sealing".
Once cooked leave the pressure cooker to do a natural release (should take about 10 minutes)
Allow to completely cool before using a fine mesh strainer to drain off the stock.
Pour into a container of your choice and refrigerate or freeze down.

Now it's time to preheat the stock pot with the olive oil on medium heat.
Once heated add your onion and garlic to saute until lightly browned.
Once tanned, add the tomato paste and continue to saute on low heat for another 2 minutes.
Incorporate the outstanding, vegetables, herbs and spices while stirring all the while.
Finally add the water, add enough so that the veggies are completely saturated in water. Feel free to add more if required.
Leave the pot to simmer under low heat for 1 hr 30 minutes
Once cool, pour the mixture into a cheesecloth or mesh strainer. If using a cheesecloth use your hands to strain out the excess liquid.
Store in a container of your choice, refrigerate or freeze and discard the vegetable pulp.

Have a play around with herbs, spices and vegetables. Everyone has at least one or two that are sentimental to them. You can replicate my recipe or switch things up to suit
Adding salt/sodium is up to the individual, if you do you'll want to make a note of this so create labels and stick them on your stock.
Label up stock if you are freezing it down so you have a general idea of how long the stock has been living in the freezer for.
Don't forget to save your scraps if you want to make your stock using scraps.
Don't skip sauteing the ingredients, it really helps to enhance the flavour of your stock especially the tomato paste, so rustic and rich!
Frozen stock yields longevity, it last for up to 6 months, compared to refrigerated stock which lasts up to 5 days.
Leave the stock to thaw out overnight on the counter top or in your fridge, you only need it to thaw out enough to be removed from the container.