Instant Pot Vegetable Stock

Step 1

Switch your unit on, add the oil and select the "saute" button.

Step 2

Proceed to add the onion, garlic then saute until soft and translucent (don't allow to burn).

Step 3

Select cancel so you are using only the residual heat. Then tomato paste (if using) and begin the stir and combine with the onion and garlic.

Step 4

Add the rest of the ingredients (excluding the water) and stir for a few minutes.

Step 5

Switch the unit back and add the water select "pressure cook" adjust the +/- to 25 minutes and adjust the knob to "sealing".

Step 6

Once cooked leave the pressure cooker to do a natural release (should take about 10 minutes)

Step 7

Allow to completely cool before using a fine mesh strainer to drain off the stock.

Step 8

Pour into a container of your choice and refrigerate or freeze down.

Step 9

Now it's time to preheat the stock pot with the olive oil on medium heat.

Step 10

Once heated add your onion and garlic to saute until a slightly browned.

Step 11

Once tanned, add the paste tomato paste and continue to saute on low heat for another 2 minutes.

Step 12

Incorporate the outstanding, vegetables, herbs and spices while stirring all the while.

Step 13

Finally add the water, add enough so that the veggies are completely saturated in water. Feel free to add more if required.

Step 14

Leave the pot to simmer under low heat for 1 hr 30 minutes

Step 15

Once cool, pour the mixture into a cheesecloth or mesh strainer will suffice. If using a cheesecloth use your hands to strain out the excess liquid.

Step 16

Store in a container of your choice Refrigerate or freeze