Instant Pot Vegetable Stock
Instant Pot vegetable stock made in just 45 minutes! Say goodbye to store-bought stocks, and start making your own!
Ingredients
- 4 cups 1 litre water
- 1 onion cut in halves, skin left on
- 1 garlic bulb sliced in half
- 2 carrots peeled and chopped in halves
- 2 celery stalks cut in halves
- 2 dried bay leaves
- 3 fresh parsley stems
- ¼ fennel bulb or 1 teaspoon dried fennel seeds
- 10 whole black peppercorns
Instructions
- Add water to the bottom of the stainless steel pot.
- Put all of the ingredients.
- Cover with the lid, make sure that the valve is in sealing position.
- Click on manual or pressure cooking, then click on high pressure and cook for 5 minutes.
- When the cooking ends, let the steam release naturally for 20-25 minutes.
- Carefully open the lid, and strain the stock through a fine-mesh sieve and discard vegetables.
- Let it cool completely and store in the fridge or freeze.
Notes
- To make chicken stock, just add a few chicken wings to the water along with the vegetables and everything else remains the same.
- Note that every 6 cubes are equal to half a cup of stock.
Nutrition
Calories: 110kcal | Carbohydrates: 25g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Sodium: 153mg | Potassium: 759mg | Fiber: 7g | Sugar: 12g | Vitamin A: 20740IU | Vitamin C: 17.8mg | Calcium: 98mg | Iron: 0.6mg
Find it online: https://littlesunnykitchen.com/instant-pot-stock/