Instant Dutch Oven - Vegetable Stock

Step 1

Toss all the ingredients into the Cooking Vessel, add enough water to cover.

Step 2

Close the lid. Select-SLOW COOK and set the time to 6 hours. Press START.

Step 3

Once the cooking cycle is complete, open the lid.

Step 4

Strain the vegetable stock through a strainer and cool.

Step 5

Add salt if desired.

Step 6

Refrigerate in an airtight container or mason jar for about a week. Alternatively, you can store in freezer for later use.