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Instant Pot Vegetable Stock
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5 from 1 vote

Instant Pot Vegetable Stock

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.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Soup
Cuisine: American
Servings: 4 cups
Calories: 16kcal
Author: sharmila kingsly


  • 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.



Calories: 16kcal | Carbohydrates: 3.7g | Protein: 0.7g | Fat: 0.2g | Sodium: 13mg | Potassium: 72mg | Fiber: 1.6g | Sugar: 0.8g | Calcium: 39mg | Iron: 1mg
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