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–+ servings
Instant Pot Vegetable Stock homemade with a bunch of veggies and herbs
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5 from 1 vote

Instant Pot Vegetable Stock Broth Recipe

Instant Pot Vegetable Stock can be made with your veggies of choice to make the broth. Vegetables like carrots, celery,onions and garlic are among some of the choices.
Prep Time10 mins
Cook Time40 mins
Course: vegan, vegetarien
Cuisine: American, Italian
Servings: 6
Calories: 70kcal
Author: Matt Freund

Ingredients

  • 6 Carrots
  • 1 Large Onion Cut into Chunks (Unpeeled Optional)
  • 3 Stalks Celery
  • 1 Handful Celery Leaves
  • 4 Cloves Garlic Unpeeled
  • 8 Cups Water
  • 1 tsp Salt
  • 1 Tbsp Italian Seasoning
  • 1 Bay Leaf

Instructions

  • Cut Carrots and Celery 3 to 4-inch lengths
  • Chop Onion into Chunks. (Peeling is optional but there is flavor in the onion skins.)
  • Smash Garlic lightly to release oil. You do not have to peel the garlic.
  • Add all Veggies and Herbs to the Instant Pot
  • Add 8 Cups of Water. (Do NOT Fill Past Max Fill Line)
  • Add Italian Seasoning or Herbs of Choice
  • Put Lid on Instant Pot and Turn Valve to SEAL Position
  • Pressure Cook on High Setting 40 Minutes.
  • When Cook Time is Complete wait 10 Minutes and do a Quick Pressure Release
  • Remove Lid and Strain Broth and Store in Mason Jars.

Nutrition

Calories: 70kcal