Vegetable Stock in the Instant Pot
- 8 cups water
- 2 garlic cloves peeled and chopped
- 2 bay leaves
- 8 peppercorns
- 6 sprigs parsley
- 4 sprigs thyme
- 4 stalks celery chopped
- 4 carrots peeled and chopped
- 2 green onions sliced
- other vegetables as desired
- 1 teaspoon sea salt or to taste, optional
Put the water into the Instant Pot. Use a measuring cup to measure the water, not the lines inside the Instant Pot! You can always use more water if you need to make more broth!
Select the fresh vegetables and herbs you want to use. Wash everthing well. Peel the carrot and chop the carrots and celery into large chunks.
Add all the herbs and vegetables to the water. Don't add the salt yet.
For this broth, I added additional vegetables that I had on hand, including green beans, snap peas, zucchini and onions.
Put the lid on the Instant Pot and set it to "Soup" and "30 minutes". When it is finished allow it to natural pressure release for 15 to 20 minutes (or longer if you are busy).
With a slotted spoon, strain the vegetables into a strainer that sits on top of a bowl of some kind. The bowl will catch the broth.
Season to taste with salt if desired. Or leave it unsalted and add the salt later to whatever dish you are making.
Make sure you add a heaping spoonful of love!
Add whatever vegetables you have on hand to make the stock. Add more water if desired to make more stock. Just add more vegetables so you get a flavorful stock. You can use dried herbs if you wish. The one herb that I use in small (as opposed to large) amounts is Rosemary. Rosemary can add a strong flavor so I use it, but I use it sparingly. Freeze the stock in ice cube trays to use for sauteing vegetables. You can also freeze it in larger containers for use in soups or sauces.