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Instant Pot Vegetable Stock

Instant Pot vegetable stock made in just 45 minutes! Say goodbye to store-bought stocks, and start making your own!
Course Condiments
Cuisine International
Prep Time 5 minutes
Cook Time 45 minutes
Servings 1 quart
Calories 110kcal
Author Diana


  • 4 cups 1 litre Water
  • 1 Onion cut in halves, skin left on
  • 2 Carrots peeled and chopped in halves
  • 2 Celery stalks cut in halves
  • 2 Dried bay leaves
  • 3 Fresh parsley stems
  • 1/4 Fennel bulb or 1 tsp dried fennel seeds
  • 10 Whole black peppercorns


  • 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.


  • 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.


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