Instant Pot Vegetable Stock Recipes

INSTANT POT® VEGETABLE BROTH

Steps:

• Combine carrots, onion, celery, garlic, peppercorns, salt, thyme, rosemary in a multi-functional pressure cooker (such as Instant Pot®). Cover with water. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 30 minutes. Allow 25 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, about 30 minutes. Unlock and remove the lid.
• Let broth sit for 20 minutes to cool. Pour liquid through a strainer and discard all solids.

INSTANT POT VEGETABLE BROTH

Steps:

• Place veggie scraps in Instant Pot. Add turmeric, garlic, salt and pepper, and water. Be sure you don't go beyond the max level of the pot.
• Press Manual button and set for 30 minutes. When cycle is complete, allow for slow natural release. Remove lid and strain liquid through a fine mesh strainer. Discard solids.
• Store in air tight containers in the refrigerator or freeze broth for later use.

INSTANT POT VEGETABLE STOCK

Steps:

• Add all the vegetable scraps, peppercorns, bay leaves, and water to an Instant Pot.
• Close the lid and turn to High Pressure. Set for 15 minutes.
• Once the cook time is done, allow for a Natural Pressure Release (NPR). This usually takes about 20 minutes. Once the steam has released, carefully open the lid.
• Set a fine mesh strainer on top of a large bowl or measuring cup. Use a ladle to transfer the cooked stock to the strainer.
• Use immediately, or allow the strained broth to cool completely, then pour into large glass containers or bags for storing.