Instant Pot Vegetable Stock. Let me introduce you to the best homemade vegetable stock recipe cooked in the instant pot pressure cooker.
This instant pot veggie stock is made with vegetable scraps, is easy to make and best of all it freezes perfectly giving you vegetable stock cubes you can use in the instant pot for future recipes.
Instant Pot Veggie Stock
The hubby walks into the kitchen and spots me making this instant pot veggie stock. His first comment is that I have turned into a 1950’s housewife.
And that he has never seen someone is the modern era make instant pot vegetable stock from scraps.
Both had required a fair bit of vegetable peeling and it felt wrong to waste that amount of vegetable scraps and not make good use of them.
I saved them first into a spare pan, just see how much there was and thought they are ideal for the instant pot pressure cooker.
But I don’t think that the instant pot has turned me into a 1950’s housewife. What I do think, is that the instant pot has made it so ridiculously easy to cook foods that the 1950’s housewife did, and todays processed food generation doesn’t do, that it makes you want to go back to basics.
And after you have read this recipe, head over and check out our instant pot chicken stock, which is perfect for any poultry recipes in the instant pot.
Plus, as well as our free newsletter, we also have a free instant pot mini course. It is ideal for instant pot beginners or those that want to get more confident with their instant pot. The free course runs for 5 days with a new lesson delivered each day to your inbox.
Can You Make Stock In An Instant Pot?
Yes, you sure can and the instant pot can work its magic so that you can make a basic vegetable stock whenever you want one.
I make this easy instant pot vegetable stock whenever I am running low on vegetable stock in the freezer.
Plus, I have become a hater of the highly processed vegetable stock cubes such as OXO and these vegetables would just be in the bin otherwise.
What Vegetables Can Be Used To Make Vegetable Stock?
You can use most vegetables in a vegetable stock, but I have found that you get the best results from root vegetables and root vegetable scraps.
White potatoes, sweet potatoes, leeks, onions, rutabaga (swede), carrots etc, all make a fantastic vegetable stock in the instant pot.
I recommend avoiding some very strong tasting vegetables such as parsnips or pumpkin because they can overpower the taste of your veggie stock once made.
You can also add leafy greens too such as spinach, cabbage, and kale. We also used some of the sprouts scraps we moved when making Ninja Foodi Brussel Sprouts.
What Should You Not Put In Vegetable Stock?
Beyond avoiding strong tasting veggies, quick cooking vegetables do not do well in a vegetable stock or broth.
I am talking about the cauliflower or broccoli florets and other similar vegetables.
Vegetable Stock Instant Pot Ingredients
Scraps – You can of course peel fresh vegetables for your instant pot vegetable broth/stock. But in my opinion, that is a total waste of money when you can be making such good use of those vegetable scraps. I recommend filling a bowl or a pan with scraps and then when you have enough you are ready for making your vegetable stock in the instant pot.
Wine – It adds such a lovely flavour to a veggie stock if you deglaze your instant pot with some white wine.
Onion – I also recommend that you start the veggie stock recipe with a sauté of an onion with extra virgin olive oil. You can use red or white and also add some garlic too.
Water – You need a lot of water for your vegetable stock. Avoid adding flavoured water or further stock cubes, as that’s what you are making. Also avoid hot water because it will take the instant to pressure to quick and mess with the cook times.
Seasoning – Then for seasoning, we are keeping it simple because your quick vegetable stock will bring plenty of flavour. Salt, pepper, and mixed herbs are essential, or you can swap mixed herbs for Italian seasoning.
Then for the kitchen gadgets that we have used in this vegetable stock instant pot recipe, it has just been our instant pot pressure cooker. We have this one and it is amazing for stocks and broths recipes.
How To Make Vegetable Stock In Instant Pot?
- Sauté. Add your onion to the instant pot and sauté with some extra virgin olive oil until the onion starts to soften along with the garlic.
- Deglaze. Add some white wine and deglaze the instant pot.
- Dump. Add in the vegetable scraps, the water and the seasoning and mix well.
- Cook. Set the valve to sealing and pressure cook for 30 minutes. When you do your quick pressure release, you will notice the lovely smell in your kitchen from the veggie stock.
- Strain. Use a strainer to separate the vegetable scraps from the vegetable stock. Leave in a bowl to cool before getting ready for the freezer.
How Long To Cook Vegetable Stock In Instant Pot?
The instant pot cooking time for vegetable stock is JUST 30 minutes. Though note, the time to pressure in this instant pot recipe is a little longer, because there is a lot of liquid needed to make the veggie stock.
Freezing Your Quick Vegetable Stock
Once I have made my vegetable stock in the instant pot, its all about the freezing and saving for some future recipes.
I will allow it to cool first and then sieve and remove the leftover scraps.
Then I will pour it into my silicone stock tray.
Then place the lid on and load it into the freezer. Each of the silicone moulds holds 1 cup (240ml) of stock which is perfect for future instant pot dinners.
And of course, don’t forget to label it up!
Even better, you can load frozen vegetable stock into the instant pot, and it will go to pressure with the food you are cooking.
More Instant Pot Back To Basic Recipes
- Instant Pot Green Lentils
- Instant Pot Brown Rice
- Instant Pot Quinoa
- Instant Pot Chickpeas
- Instant Pot Porridge
Instant Pot Vegetable Stock
- Peel and slice up your onion and place it into the instant pot with the extra virgin olive oil. Whilst it heats up, peel your whole garlic cloves, and add to the instant pot Sauté your garlic and onion until your onion starts to change colour.
- Cancel sauté and deglaze the instant pot with white wine.
- Add in your vegetable scraps and seasoning and mix well.
- Pour enough water in, to just over the vegetable scraps (approximately 6 cups/1.5 litres)
- Place the lid on the instant pot, set the valve to sealing and cook for 30 minutes on soup/broth. Follow this up with a quick pressure release.
- Strain with a mesh strainer and load your vegetable stock into a bowl to cool down.
- Once fully cool, remove any fat from the top. Then load into containers and freeze for later.