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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.
Prep Time 5 mins
Cook Time 1 hr
Course Soup
Cuisine American
Servings 4 quarts


  • Instant Pot Ultra


  • 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


  • 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.


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.
Keyword Broth, Soup, Stock, Vegan, Vegetarian