Instant Pot Vegetable Stock
This vegetable stock can be used in evrything from rice to risotto to soup. The perfect base for everything you cook.
Equipment
- Instant Pot Ultra
Ingredients
- Splash of Olive Oil
- 1 Leek or large onion
- 2 Carrot
- 1 Pound Mushrooms
- 2 Bay leafs
- 6 Garlic Cloves crushed
- 3 stalks celery
- 1 teaspoon peppercorns crushed with mortar and pestle
- 1 teaspoon cumin
- 2 teaspoon Italian seasoning
- 12 cups of water
Instructions
- With the InstaPot set to Saute, heat splash of Olive oil and place onion and carrots cut side down. Allow vegetables to brown.
- Rough chop vegetables and herbs and put them in the Instant Pot.
- Add all vegetables and herbs to the pot. Do not be afraid of adding more herbs or different herbs. Season to taste.
- Turn off the saute setting, close the pot and set it to Soup/Stock for 35 minutes. The Instant Pot will have to preheat before it pressurizes and the timer start.
- Release Pressure.
- Let cool. Strain vegetables from stock. If you want all herbs out, you can use a fine-mesh strainer or cheesecloth in a strainer- otherwise keep the herbs.
- Put into containers and move them to their new home in the fridge.
Notes
NOTE: You cannot seal/can vegetable stock or broth into a mason jar without a stovetop pressure cooker. Sadly, there is no Instant Pot that will make this shelf-stable. Stocks are considered low acid and require a pressure cooker to safely can but the Instant Pot is not designed to pressure can.