Instant Pot Vegetable Stock is so flavorful and delicious than the store bought ones. It comes in handy during this cold season while making soups or stews.
It is almost winter and the season of soups and stews. Nothing more comfort than a bowl of hot soup with some bread on a cold winter night. So let's make some prep for the soup season.
Rather than buying the storebought Vegetable Stock, Let's make some in the home.
With Instant Pot making Vegetable Stock is just a matter of a few mins. This is an easy dump and go method.
Instant Pot Vegetable Stock
- It is a dump and go one pot stock.
- No baby sitting.
- High in flavors
- You can customize the vegetables as per availability.
- You can freeze the stock for months
- Use in the soup or Curries
- It is less in sodium and preservatives free.
Vegetable Stock or Vegetable Broth
Broth and Stock or Similar but not the same. Stock is rich and deep in flavors. Stock is from meat or vegetables. It is mostly used in cooking as the base for stews, soups, curry, and many more. Whereas Broth from the bones. It is mild compared to the stock.
Saying that there is no concept of Vegetable broth as we don't get the bones. So Vegetable broth and vegetable stock are the same. However, it differs when it comes to meat.
Onion - Use ½ cup of roughly chopped white or red onions. Red onions are rich in flavor.
Vegetables - We can use the vegetables are per availability. Common vegetables used in the stock are Celery, Carrot, Garlic bulb, Fennel Bulb. Even Mushrooms go well in the stock. In my place, we are not able to source celery and hence I skipped it. But I highly recommend adding celery.
Fresh Herbs - Use fresh thyme, rosemary, Chives. You can also add parsley.
Whole Spices - I am using Bay leaf, Cloves, Pepper, Cinnamon.
Turmeric powder- Recommend adding a pinch of turmeric powder, It enhances the flavor.
Salt - Do not recommend adding salt as we are going to add in soups. But we can also have the stock as a soup. In that case, add salt as per your preference and enjoy it as a soup.
What vegetables should I add to the Vegetable stock?
Carrot, Celery, Galic are the mandatory ingredients for the vegetable stock. Others you may add as per the availability. Also, I recommend fresh herbs that the dried herbs. This gives you a more flavorful stock.
Can I use vegetable discards in the Vegetable stock?
Oh Yes, I have seen many use the vegetable peels too in making the stock. You may use the fresh ones too. Wash the vegetables peel well and, then add as they might have small mud or dirt particles.
What do I do with the vegetables after preparing the stock?
All the flavors of the vegetables have already gone into the stock. So the vegetables are no more nutritious. So you can either discard them or use them as compost for your garden.
Can I prepare Vegetable Stock on the Stovetop?
Yes, You may follow the same recipe and ingredients. In a wide pan add the ingredients and allow them to simmer for 1 hour on low flame. After 1 hour you may filter and squeeze out the extract from all the vegetables and use. Stovetop Vegetable stock is ready.
How to make Vegetable Stock in Instant Pot
1. Add all the ingredients to the inner steel pot of the Instant Pot.
2. Close the Instant Pot with the pressure valve in the sealing position. Set 20 mins in high pressure.
3. Wait till the pressure releases naturally and then open the Instant Pot.
4. Filter the vegetable stock from the inner steel pot. Press the vegetables and extract the vegetable stock.
5. Instant Pot Vegetable Stock is now ready.
How to use Vegetable Broth
Vegetable stock is usually added in Soups, Stews, or Curries. It adds more flavor to the dish rather than adding just water. In case if you are making biryani or any rice dish you may add the stock to cook rice.
Vegetable Broth stays good in the fridge for up to 1 week. You may freeze for longer shelf life. I prefer pouring them in the ice tray and freezing. Once frozen you may collect the stock cubes and store them in a zip lock bag. You may use the frozen cubes as you need in the soups or any other dishes.
★ Did you enjoy this recipe? If you happen to try it out, I would love to hear from you! I’d appreciate it if you could rate and leave a review below in the comments. Your reviews help others know the recipe better too. Thanks for your time ? You can also follow me on Facebook, Pinterest, Instagram, Youtube and Twitter for more updates
Instant Pot Vegetable Stock
- 1 Onion Medium Sized
- ½ cup Carrot Cubed
- 1 bulb Garlic 15 cloves approximately
- 1 inch Ginger
- 1 tbsp Whole Pepper
- Rosemary small sprig
- 1 tbsp Thyme
- 2 tbsp Chives
- 1 Bay Leaf
- 2 Cloves
- 1 inch Cinnamon Stick
- 4 cups Water
- Turmeric Powder a pinch
- Add all the ingredients to the inner steel pot of the Instant Pot.
- Close the Instant Pot with the pressure valve in the sealing position. Set 20 mins in high pressure.
- Wait till the pressure releases naturally and then open the Instant Pot.
- Filter the vegetable stock from the inner steel pot. Press the vegetables and extract the vegetable stock.
- Instant Pot Vegetable Stock is now ready.
Disclaimer: I am not a nutritionist , the nutrition value provided here is an estimate.It will vary based on the quantity and brands of the products used.