Flavorful and so much better than store bought, this Vegetable Stock is so easy to make in the Instant Pot! One pot and no baby sitting needed!

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 50 minutes
  • Total time: 60 minutes
  • Yield: 6 cups
  • Category: Soup
  • Cuisine: American

Ingredients

  • 1 medium red onion (150 grams, cut into large chunks)
  • 3 stalks celery (roughly chopped)
  • 1-2 carrots (roughly chopped)
  • 2 large garlic cloves (9 grams)
  • 1 inch ginger (11 grams)
  • 1 bay leaf
  • 1 teaspoon black peppercorn
  • 1 teaspoon dried thyme (or use 3-4 sprigs of fresh thyme)
  • 6 cups water (48 oz,(more or less for more or less flavorful stock))
  • salt (to taste, optional)

Method

  1. To the inner steel pot of your Instant Pot add all the ingredients - onion, celery, carrot, garlic, ginger, bay leaf, black peppercorns and dried (or fresh) thyme. Also add the salt if using. I did not use any salt.
  2. Add water to the pot. I have used 6 cups water here. You may add more water, the resulting stock will be a little less flavorful but still good.
  3. Close the pot with its lid and press the manual or pressure cook button. Cook on high pressure for 30 minutes, with the pressure valve in the sealing position. Let the pressure release naturally.
  4. Open the pot and strain the stock using a strainer. If you use dried thyme like me, use a fine strainer to strain all the thyme. If you used fresh thyme then any strainer would work well.
  5. Let cool completely and then store in an airtight container in the refrigerator. Use the Instant Pot Vegetable Stock with in 1 week!

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.