Pressure Cooker Vegetable Stock
Did you know you can make vegetable stock in the pressure cooker in minutes for a fraction of the cost of buying canned stock?
I didn’t realize how easy it was to make vegetable stock until I was thumbing through The Everything Healthy Pressure Cooker Cookbook. I thought why am I buying cases of canned chicken broth when vegetable broth is so easy and cheap to make.
Making Vegetable Stock in an Instant Pot
An Instant Pot is one of the most popular brands of electric pressure cookers. They are easy to use and your Instant Pot can help you create this delicious Vegetable Stock!
I used this vegetable stock in my Pressure Cooker Minestrone Soup with Basil Pesto. On Sunday, I’m featuring another delicious soup recipe that uses vegetable broth as the base for the soup.
In addition to the vegetable broth recipe, Laura included additional tips for making your own broth:
– Save carrot tops, onion skins, and herb stems in a plastic freezer zip-top bag. You can use them instead of whole vegetables to make aromatic vegetables stock.
– Pour the cooled stock into leftover disposable plastic cups, cover with plastic wrap and freeze. When you need it, simply peel off the cup and toss the “stock-cicle into the pan!
Pressure Cooker Vegetable Stock
Ingredients
- 1 large onions, peeled and halved
- 2 medium carrots, peeled and cut into large pieces
- 3 stalks celery, cut in half
- 10 peppercorns
- 1 bay leaf
- 4 1/2 cups water
Instructions
Add the onions, carrots, and celery to the pressure cooker pot. Add the peppercorns, bay leaf, and water to completely cover the vegtables. Close and lock the lid.
Select high pressure and 15 minutes cook time.
When the beep sounds, turn the pressure cooker off and use a natural pressure release.
Strain the stock through a fine mesh strainer. Store in the refrigerator for 2-3 days, or freeze for up to 3 months.
Notes
Slightly adapted from The Everything Healthy Pressure Cooker Cookbook by Laura D.A. Pazzaglia. Copyright ©2012 by F+W Media Inc.
Hi
May I know what u use to store ur broth? Many people recommended Ball Wide Mouth Quart Mason Jar.
Hi Lynda – I usually freeze in Ziploc Freezer bags.
I agree, veggie stock is a must-have-on-hand. Jill Nussinow (The Veggie Queen) also has a nice video about vegetable stock. She recommends saving and freezing any non-cruciferous veggie for stock using a 1-quart freezer bag. When the bag is full, make stock. You can save things like herb stems, potato peelings, carrot peelings and tops, celery leaves and trimmed ends, onion and garlic skins, corn cobs, all sorts of trimmings, including leftover lettuce. She avoids cruciferous vegetables because they can make a broth “stinky.”
Here’s a link to a list of cruciferous vegetables: http://www.gardeningknowhow.com/edible/vegetables/vgen/cruciferous-vegetables.htm
What do you do with the vegetables afterward? Are they usable for anything?
Hi Mark – I just discard them.
Thanks!
Ok, that is seriously so easy. One more reason to own a pressure cooker. Maybe next Christmas’ wish list.
So amazing these pressure cookers. Saves so much time and meals in minutes!!
Aren’t they great 🙂
I always forget & bring my scraps out to my compost bin 🙂
SUPER! I’ve never done vegetable stock either-but I will now! Thank you Barbara. 🙂
Carol
I love this! I frequently make chicken stock, but have never done vegetable stock. It will definitely be on my “to do soon” list. Thank you!