Instant Pot Vegetable Stock
Learn to make your very own vegetable stock from scratch.
Servings 3 jars
- 2 large carrots chopped
- 2 onions roughly chopped
- 2 celery stalks
- 4 garlic cloves halved
- 1 large leek sliced
- 1 cup of Dried mushrooms optional or use normal mushrooms
- 6 sprigs fresh thyme
- 3 bay leaves
- 1 tbsp peppercorns
- ½ cup of fresh parsley
- 1 tbsp dried parsley optional
- 1 tbsp tomato puree/paste optional
- 8 cups of hot water or 2 quarts
- Himalayan pink salt optional
- 3 tbsp of olive oil
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 tomato paste (if using) and begin the 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 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.
Stove Top Version
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 a slightly browned.
Once tanned, add the paste 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 will suffice. If using a cheesecloth use your hands to strain out the excess liquid.
Store in a container of your choice Refrigerate or freeze
- 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 yield 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 be thawed out enough to be removed from the container.
Calories: 417kcal | Carbohydrates: 66g | Protein: 12g | Fat: 17g | Saturated Fat: 3g | Sodium: 1090mg | Potassium: 2003mg | Fiber: 16g | Sugar: 26g | Vitamin A: 25088IU | Vitamin C: 113mg | Calcium: 452mg | Iron: 15mg