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Crafting homemade vegetable stock brings unparalleled depth to soups, stews, and sauces. My go-to Instant Pot method delivers rich flavor without hours of simmering. This recipe transforms humble scraps into liquid gold, infusing dishes with garden-fresh essence. Aromatic veggies meld harmoniously, creating a versatile base for countless culinary creations. Skip store-bought versions laden with sodium and preservatives – instead, savor pure, wholesome goodness from your own kitchen. Ready to elevate your cooking? Let's dive into this simple yet rewarding process!
Ingredients for Delicious Homemade Vegetable Stock
- Onions: Adds depth and sweetness to the stock, creating a rich flavor base for soups, stews, and sauces.
- Carrots: Imparts a subtle sweetness and vibrant color to the stock, enhancing its overall flavor and visual appeal.
- Celery: Contributes a savory note and a refreshing aroma to the stock, providing a balanced and aromatic base.
- Leek: Offers a mild onion-like flavor and a delicate sweetness, enhancing the complexity of the stock.
- Parsnip: Adds a slightly sweet and earthy flavor to the stock, complementing the other vegetables for a well-rounded taste.
- Parsley: Infuses the stock with fresh herbal notes and a hint of brightness, elevating its overall flavor profile.
- Bay leaf: Imparts a subtle, aromatic flavor to the stock, adding depth and complexity to the overall taste profile.
- Water: Serves as the base liquid for the stock, extracting flavors from the vegetables and herbs to create a flavorful broth.
Read more: Instant Pot Beef Stock Recipe Guide
Essential Tools for Making Vegetable Stock in an Instant Pot
- Instant Pot: Essential for pressure cooking the vegetables and herbs to extract maximum flavor for the vegetable stock.
Instant Pot Vegetable Stock Recipe Guide
Equipment
- Instant Pot
- Strainer
Ingredients:
Main Ingredients
- 2 onions, quartered
- 3 carrots, chopped
- 3 celery stalks, chopped
- 1 leek, chopped
- 1 parsnip, chopped
- 1 bunch parsley
- 1 bay leaf
- 8 cups water
Read more: Instant Pot Vegetable Soup Recipe Guide
Instructions:
- Place all the vegetables and herbs in the Instant Pot.
- Add water and close the lid, making sure the valve is set to sealing.
- Cook on high pressure for 45 minutes.
- Allow the pressure to release naturally for 10 minutes, then manually release any remaining pressure.
- Strain the stock and discard the solids.
- Use immediately or store in the fridge for up to 5 days or freeze for later use.
Notes:
Nutrition value:
Keywords:
Tips for Storing and Freezing Vegetable Stock
Make Ahead Instructions
- Prepare the vegetable stock as instructed.
- Let it cool to room temperature.
- Store in airtight containers in the fridge for up to 5 days.
Freezing Instructions
- Cool the vegetable stock completely.
- Pour into freezer-safe containers or bags, leaving room for expansion.
- Label with the date and freeze for up to 3 months.
When making vegetable stock, adding a small amount of soy sauce can enhance the depth of flavor and provide a savory umami kick to the stock.
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